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 Our Virtual Bubbe Answers Your Rosh Hashanah Cooking Questions
We asked you, our readers, to send us your Rosh Hashanah cooking questions to our virtual bubbe, cookbook author and food writer Adeena Sussman. She shares her kitchen wisdom, tips for making your first brisket, which new fruits to serve and how to get your holiday cooking done ahead of time. For more questions and…
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Food The Holiday Pour
Picking out wines to pair with holiday feasts can be tricky — especially when there are so many dishes on the table. We asked five wine and food experts what wines they serve for Rosh Hashanah and which classic dishes to pair them with. The bottles they highlighted are diverse by various measures, but there…
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Food The New Challahs on the Block
With Rosh Hashanah comes the eternal question: Which challah can do justice to your holiday table? Living in New York, one has no lack of options. In fact, there may be too many choices. There are, of course, the beautiful, glossy loaves from traditional bakeries that have stood the test of time, but there are…
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Food The Jewish Relationship with Food — Part 2
Moment Magazine asked 18 experts “Is There a Secret Ingredient in the Jewish Relationship with Food?” in their latest issue — and got some fascinating answers. Below are three of them and we posted three more last week here with permission from the magazine. We want to hear what you think. Share your thoughts in…
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Food What Is Israeli Cuisine?
The word cuisine is typically used in conjunction with great cooking traditions that are centuries old — French, Chinese, Persian. But, increasingly the term “New Israeli Cuisine,” is appearing in newspaper articles and on food blogs. Is Israel old enough to have its own cuisine? And, with such a large immigrant population, could a single…
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Food The Jewish Relationship with Food — Part 1
Moment Magazine asked 18 experts “Is There a Secret Ingredient in the Jewish Relationship with Food?” in their latest issue — and got some fascinating answers. Below are three of them and we’ll post three more in the coming days with permission from the magazine. We want to hear what you think. Share your thoughts…
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The Schmooze A Zinger From Joan Rivers
Paula Deen jokes have been all over the Internet since the Southern food maven’s use of the N-word and other racial slurs became public knowledge. But none of the aforementioned gags tops Joan Rivers’ tweet, posted on Friday after it was announced that Barry Weiss, Deen’s longtime agent, had gotten the sack: Paula Deen fired…
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Food A Taste of the Tenements
If you’re an American Jew, there’s a pretty good chance that somewhere, somehow, someone in your family made dinner on the Lower East Side. Though the area has been home to a countless nationalities and ethnic groups, it holds a special place in the hearts of American Jews, many of whom can trace their first…
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