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
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Books When we all met at Dubrow’s Cafeteria
Photographer Marcia Bricker Halperin reflects on the Jewish diner that shaped her as a Brooklynite and launched her artistic career
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Fast Forward Josh Shapiro offers inside look at Passover in the governor’s mansion
Shapiro was joined in the kitchen by Michael Solomonov, the Israeli chef and popular Philadelphia restaurateur
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Fast Forward Science explains Passover constipation — and how to fix it
A lack of fiber can wreak havoc on your intestines
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Food Remembering Mimi Sheraton: 5 great Jewish recipes
The renowned Jewish food critic, author and Forward contributor has died at age 97
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Recipes 10 Passover recipes guaranteed to spice up your Seder table
Still planning your Seder? Here are our some of our favorite Passover recipes
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Community You say matzah — and matzo and matzuh and matzee and more
Readers respond to our editor-in-chief’s column about a Passover copy-editing conundrum
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Culture The crucial Jewish ingredient that you probably don’t think of as a Jewish ingredient
Want to make shakshuka, matzo brei or avgolemono? You're going to need some eggs
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Culture The secret Jewish history of those kosher fruit-jelly slices
Many candies die out; why has this one stood the test of time?
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