This is the Forward’s coverage of Jewish food, which draws influence from Israeli, Middle Eastern, Ashkenazi, Sephardic, Mizrahi, and Palestinian traditions, among others.
Food
The Latest
-
Opinion The Super Important November 8 Vote That Nobody’s Talking About
On November 8, all eyes are on the presidential election. To many of us it feels like the most consequential choice, with the starkest consequences, of any in our lifetime. As the CEO of a non-profit, I have no official view on our choice, other than the hope that Americans vote wisely. But there is…
-
Food 4 Hot Chefs to Reveal What Modern Israeli Food Is All About
Of all the scrumptious-sounding events on the roster for this year’s New York City Wine & Food Festival (NYCWFF), which runs October 13-16, the dinner that immediately caught my eye was — surprise! — . Okay, that’s probably not such a surprise. Hosted by Eden Grinshpan of the Food Network’s Chopped Canada and the Cooking…
-
Food New Year, New Delis
It took 111 years, but Indianapolis’ beloved Shapiro’s is about to open its first location outside its hometown. The deli, whose three current sites include a mall and the Indianapolis airport, will debut in early 2017 in Blue Ash, a heavily Jewish suburb of Cincinnati, reports Cincinnati.com. Shapiro’s signatures include house-cured brisket, homemade cakes and…
-
Food Meet New York’s Reigning (Kosher) Brisket King
After 18 years in New York, Ari White still calls himself a tourist. So it shouldn’t come as a surprise that his cooking is true to his roots. He was raised in a conservative Jewish family in barbecue-loving El Paso. Combine those two elements of his background and you get Texas kosher barbecue. Following an…
-
Recipes Honey Cookies for Rosh Hashanah
Everybody likes the idea of honey cake for Rosh Hashanah. I have a recipe from my great grandmother that fills me with nostalgic fondness, and several friends have sent me similar recipes from their own, mostly Russian-Jewish families. I have tried at least six honey cake recipes over the years, and everyone agrees that it’s…
-
Recipes Recipe: Moroccan Preserved Lemons
Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted from Paula Wolfert’s “Couscous and Other Good Food From Morocco”. Related article: 10-14 lemons, preferably unwaxed and organic (because you’re…
-
Food Making Moroccan Preserved Lemons in Time for Sukkot
I’ve just made my second-ever batch of Moroccan-style preserved lemons, and I can’t believe it took me so long to learn how. The salty, citrusy, slightly spicy, sour taste is one of the backbones of the North African kitchen. I remember being captivated by the idea of Mason jars filled with luminous yellow fruit when…
-
Food A Reader’s ‘Religious’ Experience of Schwartz’s Deli
To the Editor: I was thrilled to read Worshipping at Montreal’s Temple of Smoked Meat, by Michael Kaminer, Wednesday, September 7, 2016. I have visited that mecca many times and it is a religious experience in the best sense. My uncle was a cantor at one of the synagogues in Montreal. Every time I would…
Explore
Most Popular
- 1
Opinion Israel deported me for helping West Bank Palestinians. I won’t give up on a peaceful future for the country I love
- 2
Culture Hey, Irving — why are there so many Jews named Irving?
- 3
Books Esteemed by Oscar Wilde, England’s ‘greatest Jewess’ may finally be getting her due
- 4
Culture A shocking true story of Mexico’s Jewish community comes to Netflix
In Case You Missed It
-
Fast Forward There’s something missing from John Fetterman’s memoir: Israel
-
Looking Forward How a Russian samovar connects me to the old country — and my black market dealing great-great-grandmother
-
Fast Forward Mark Mellman, pollster who championed Democrats and Israel, dies
-
Fast Forward Judy Chicago’s feminist art lands in Tel Aviv — igniting a boycott call and hard questions about Israel
-
Shop the Forward Store
100% of profits support our journalism
