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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Life Make Your Own Haggadah
On Monday night, the first night of Pesach, many of us will sit around a table telling stories. The primary narrative of the evening — the exodus of the Jews from Egypt — is pretty much the same at every gathering, as is the basic framework of the haggadah from which we’ll tell the story….
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Life How FreshDirect Saved My Seder
I wasn’t going to host a seder this year. No way, no how. I just came off a year during which I moved three times while pregnant and had my first child in the middle of a hurricane. Then there were the problems breastfeeding and my foolish resistance to getting any help during my baby’s…
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News How Is the White House Seder Different From All Others?
For a president of the United States, the personal is inevitably political. But there is one annual event at the White House that truly is personal for its current chief resident — or at least as personal as anything can be in the most watched building in the country. President Obama’s upcoming Passover Seder, scheduled…
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Life I Refuse To Be A Slave During Passover
Passover. The word itself makes me shudder. If this holiday is about celebrating the redemption of the Jewish people and the renewal of a nation, why, year after year, do I feel shackled by its very presence? My earliest memory of Passover goes something like this: There I sat, age four, happily playing with my…
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Recipes Tamar Adler’s Fried Jewish Artichokes
I believe there are certain things to which we are each driven, like lemmings to their cliff. Probably the most curious of mine is a tenacious pull to cook unrealistic dishes I’ve never cooked before, at bad times. These attacks are particularly acute at holidays, when all the cousins -nth removed are coming and there…
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Food The Great (Passover) Dessert Challenge
French-trained pastry chef Francois Payard thought he had done his homework when he opened his first patisserie in New York in 1997, but he soon realized that the learning curve might be a bit steeper than he’d anticipated. That year he stocked the display cases with a surplus of Easter-friendly confections, anticipating a rush of…
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Food The Curious History of Kosher Salt
Consider kosher salt: large, flaky, white grains that dissolve slowly in cooking. If you like to cook, you probably have a box of Morton or Diamond kosher salt in your cupboard, and if you are a chef, a small mountainous peak is likely sitting in a crock that you keep within arm’s reach in the…
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Food The Wafting Scent of New York Deli Reaches Maine
When my boyfriend and I left New York in 1982 to move to a small town in southern Maine, my mother joked that we would never find a temple for our children. “And where do you think you’ll get bagels and novie?” she mocked. “The Heathcote Deli is a long way from Maine!” This was…
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