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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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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Culture The delectable tale of the Passover marshmallow, from Egyptian Exodus to American Seder table
Kosher marshmallows are a must on many Seder tables. How did they get there?
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FOOD To avert extinction, the gefilte fish I loved had to evolve
Cooking gefilte fish stinks up the house and many people won't eat it. Here's how I keep it on my Passover menu
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Culture Sturdy, versatile, affordable, Jewish and universal, cabbage — yes, cabbage — is having a moment
Plus, a caramelized cabbage tart recipe demonstrates why this prolific plant stands at the head of its class
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News In the battle of kosher beef vs. non-kosher, scientists may have declared a winner
Researchers in Poland compared attributes like color and tenderness to settle the age-old question of which meat tastes better
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Culture Would you wait in line for 2 hours for a falafel? They certainly would.
For those in search of one of the greatest dining experiences in Paris, look no further than the Jewish quarter
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