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 How Zabar’s became Zabar’s: an insider’s story
As a kid growing up on Manhattan’s Upper East Side, I always wanted to be a West Sider — and I can sum up the reason in one word: Zabar’s. I crossed the park every chance I got. That’s where my best friend lived, and two blocks up from her apartment — occupying not one…
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Food It’s artichoke season: here’s your harvest dinner menu
My artichokes took a beating in the December storms, which they liked. By last week the wide dusky green leaves and stalks, swollen fat from all the water, produced bouquets of tight, cone-shaped flower buds. That’s when I called dinner. Last winter at the Forward’s virtual gala, I auctioned off an Artichoke Harvest Dinner for…
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Food An Italian Jewish cookbook in time for Passover
To some, orecchiette is just a pasta shape. To Benedetta Jasmine Guetta, it’s infuriating. “The history of orecchiette literally enrages me,” she said of the pasta whose name translates as “little ears.” Italians tell her the pasta shape comes from the Puglia region, unaware that it originated with the Jews who settled there from the…
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Culture ‘The Automat’ remembers when a nickel could buy the American dream
It was my grandmother who tipped me off to “The Automat,” a new documentary about the rise and fall of Horn & Hardart restaurants. It’s no wonder why. These eateries, which for over a century drew a diverse crowd of New Yorkers and Philadelphians with the promise of cheap, quality food and mechanical pageantry, seem…
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Food The perfect low-cost Shabbat recipe for inflationary times: honey-glazed turkey legs
I received the dread email from my favorite kosher butchers, and there is a good chance you have too. A sincere apology for increasing prices, an explanation of supply chain issues and inflation. I know kosher butchers are doing their best in a difficult situation. I took a quick glance at their website: How much…
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Food VIDEO: For National Bagels and Lox Day, make your own bagels!
Unlike fluden, chremslach or many of the delicacies featured on the Yiddish cooking show “Est Gezunterheyt,”, you’ve undoubtedly had a bagel before. We’re willing to bet, though, that you’ve never tasted one this good! In this episode of “Est Gezunterheyt,” Rukhl Schaechter and Eve Jochnowitz show you how to make bagels from scratch in your…
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Food My mother’s chopped liver isn’t punishment, it’s therapy
This essay is reposted with permission from The Bittman Project, where it originally appeared. My father-in-law always appreciates my cooking, no matter how unfamiliar he is with what I’ve made. In the 29 years since I married into the family, I’ve introduced him to matzah ball soup, brisket, rugelach, and other delicacies he’d never encountered…
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Recipes Our 10 best Jewish recipes of 2021
Food historians will look back at the pandemic as a time that pushed even more Americans to discover that meals can be something you make yourself. For those who already cooked regularly, quarantine, shortages and closed restaurants forced us to get even more creative, stretching ourselves into new techniques and cuisines. These 10 best recipes…
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