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
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Food Is Compost Part of the Problem?
After spending this past summer working on an organic farm I became enamored with composting. It is a way of giving old food new life and it’s the great equalizer of all food – whether delicious or not, healthful or not, expensive or not, or organic or not, it all decomposes and becomes part of…
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Life My Kind Of, Sort Of Yom Kippur Fast
This is the third post in a series by Johnna Kaplan exploring aspects of Jewish life outside of her own experience. I have always felt compelled to fast on Yom Kippur — just not compelled enough. Usually I either forget what day it is until it’s too late or simply give up at the first…
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Life My Gefilte Fish Adventure
This is the second post in a series by Johnna Kaplan exploring aspects of Jewish life outside of her own experience. I have always been wary of Gefilte fish. It’s fish, but not quite. It lurks in jars in the supermarket, looking deceptively like delicious matzoh balls, only it isn’t. I have seen it defined…
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Food Israel’s Somek Winery Is a Family Affair — With Deep Roots in the Land
Located on a small street in the picturesque village of Zichron Yaakov, a few blocks away from the town’s touristy promenade lined with cutesy stores and cafes, one finds Barak Dahan’s small house, with a sign for Somek Winery pointing toward the backyard. Behind the home, alongside the family’s cages for pet doves and children’s…
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Food New York Pop-Ups Deliver the Country’s Most Exciting Jewish Fare
In the late 1800s a saloon owner named Kate Hester purportedly defied Pittsburgh’s new licensing laws by running a secret establishment where locals in the know could drink and enjoy the company of friends and strangers. When the evening’s festivities got too loud — as the story goes — Hester would hush the crowd by…
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Food I Saw My Life in a Plate of Ukrainian Dumplings
The last time I had varenyky was in late June, at the curiously-named Cafe Restaurant Volna, in Brooklyn’s Brighton Beach, a neighborhood often referred to as “Little Odessa by the Sea.” Cafe Volna, to be sure, is not known for its varenyky. There, the crescent-shaped dumplings aren’t made so much as they are assembled —…
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Recipes When Rosh Hashanah Dinner Travels to China
As rich as the Ashkenazi Jewish tradition is, twice each year I wish I had descended from Sephardim. The first time is, of course, on Passover, when Sephardic tradition allows for grains. I imagine Passover breakfasts of sweet corn pancakes, and big, filling dinners of fried rice with spring’s first peas and scallions, and Passover…
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Food The Next Generation of Challah
People tend to get cultish about challah. Ask a group of friends where to find the best ritual Sabbath bread, like I recently did on Facebook, and within minutes a torrent of impassioned odes to various bakeries will flow forth. The success of these bakeries — like The Challah Fairy and Silver Moon Bakery in…
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