Welcome to the Forward’s coverage of Jewish food, which draws influence from Israeli, Middle Eastern, Ashkenazi, Sephardic, Mizrahi, and Palestinian traditions, among others.
Food
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Food The Weekly Dish
Thinkstock If you’ve been eating kosher Parmesan for the past five years, writes Haaretz, “chances are it’s not been the real thing.” The real Parmesan — a trademark protected both by Italian law and European Union regulations — “specifically refers to Parmigiano-Reggiano, a hard cheese produced in northern Italy according to a centuries-old tradition.” But…
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Food The Weekly Dish
Experimental performance artist and musician Laurie Anderson hosted the second Seder at Russ & Daughters Cafe last weekend. Photograph courtesy of Russ & Daughers Lou Reed was reportedly a devoted fan of Russ & Daughters smoked fish. So we thought it was a heimishe touch that the late rock star’s widow, Laurie Anderson, hosted this…
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Food Manischewitz Names Industry Vet New CEO
Manischewitz has a new president and chief executive officer. The world’s largest matzo maker and one of America’s leading kosher food brands, the company has announced the appointment of industry veteran David Sugarman. Sugarman served as president and CEO of the Allan Candy Company, a division of Hershey. “I am honored to be selected as…
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Food The Weekly Dish
Breads Bakery’s new coconut chocolate chip cake. Photograph courtesy of Breads Bakery Breads is rising. The Israeli-owned Union Square bakery, beloved by New Yorkers for artisanal loaves and luscious pastries, will take over one of the Bryant Park food kiosks relinquished by sandwich maker ’wichcraft, The New York Times reports. Chains like Le Pain Quotidien…
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The Schmooze How Ziggy Gruber Became a ‘Deli Man’
Photo courtesy Cohen Media Group A version of this post appeared in Yiddish here. Like many other aspects of Ashkenazi Jewish culture, old-time Jewish delicacies are becoming harder and harder to find. In 1931 there were more than 2,500 delis and 150 kosher dairy restaurants in New York City alone; today there are only 21…
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Food The Weekly Dish
Greenberg’s Apple Macaroon Cake. Photograph courtesy of William Greenberg Desserts We love sweets from NYC’s William Greenberg Desserts, and we’re grateful the company cranks out such luscious kosher-for-Passover treats. They make great gifts for your Seder hosts, and show-stoppers for dessert at your own feast. Favorites: rich apple macaroon cake that translates as almond sponge…
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The Schmooze How London Fell Hard for Middle Eastern Food
Getty Images “Quietly, unexpectedly — and without anybody bothering to consult me — Jewish food has become really, really good,” The Guardian’s food critic Jay Rayner said at London’s Jewish Book Week earlier this month. “Frankly, I’m appalled.” Rayner was referring to London’s new love affair with Middle Eastern food. Salt beef and bagels and…
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Food The Weekly Dish
New York’s new modern Mexican fast-casual place, Oxido. Facebook. What happens when a Mexican chef, a Korean restaurant franchisee, and a Jewish entrepreneur go out to eat? No, it’s not a Borscht Belt setup; the answer’s a snazzy “modern Mexican” restaurant that just opened in Manhattan’s Flatiron district. Oxido is the brainchild of Shmilly Gruenstein,…
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