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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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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Food Navigating Curves in the Era of Food TV
It’s nearly impossible to take your eyes off Nigella Lawson in the pilot episode of “The Taste,” ABC’s new reality cooking show that features 16 competitors racing to impress four of the world’s biggest names in food (of which Lawson is one). With her formfitting red dress cut tastefully down to there, soft brown curls,…
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News Modern Day Manna
This year’s LABA fellowship is only tangentially about food, just as last year’s LABA fellowship was only tangentially about space and the previous year’s fellowship only tangentially about Eros. A program of Manhattan’s14th Street Y, LABA brings together artists, writers, dancers and — this food year — a baker, to study classical Jewish texts and…
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Recipes A Jewish Smorgasbord Grows in Brooklyn
Growing up a child of Polish Jewish Holocaust survivors in central Brooklyn in the 1960s, the only time I saw a raw vegetable in our kitchen was when celery, parsnips, carrots and turnips were being washed and peeled for the weekly cauldron of chicken soup that simmered on our stove on a low gas flame…
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Food Festival of Flavors
I am not a picky eater. I attribute it to my grandmother – a glamorous and persistent Persian, Jewish woman – who, through ingenuity and wisdom, somehow persuaded generations of children to drink salty, carbonated yogurt (doogh) and eat foods that “touched,” like white rice smothered in an ominous brown sauce (khoresht-e fesenjoon). Although, it…
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