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 Matzoh Beer? Drink Up!
With the explosion of craft beers in the past five years, it was only a matter of time before an intrepid soul conquered the final brewery frontier: Queens, New York. Rich Buceta and the team at Single Cut brewery are opening a 5,000 square foot brewery there later this month. And the star of the…
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Food Beacon Hebrew Alliances Commits to Healthy Living
This article was co-authored by Jennifer Clair, Bobby Gropper, Valerie Gropper, Ann Gross, Jeff Gross, Deana Morenoff, Joan Pirie, Bill Smith, and Rachel Zollner. When our synagogue, Beacon Hebrew Alliance, took on a community-wide listening campaign about two years ago, food quickly emerged as an important issue. Some of us were locavores, committed to eating…
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Food Mixing Bowl: Latke Throwdown; Egyptian Falafel
If you’re stuck at home today, try making your own challah. Here’s a simple recipe. [The Daily Meal] Are you a latke expert? Ready to throw down in a huge latke competition? Enter your recipe here. [Edible Manhattan] Deb Perlman’s mushroom bourguinon, a perfect fall, vegetarian, Shabbat dish. [Food 52] Try an Egyptian twist on…
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Life 8 Jewish DIY Projects
Pickling cucumbers, cultivating yeast for Challah, sewing tallit … these hebraic homesteading projects are certainly not for everyone. But most Jews would agree that plenty of our traditions instill a cool-before-it-was-cool “Do It Yourself” aesthetic. This is a culture that often made do with very little and did it all behind closed doors, or within…
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Life Happy Mar Cheshvan
As a Jewish woman who prefers work to cooking, the Hebrew calendar determines most of the time I spend in the kitchen. Certainly I cook year round — especially for shabbos — but for me, serious cooking happens over the Jewish holidays. While most Jewish women would probably claim Pesach as the ultimate in holiday…
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Recipes Medieval Jewish Meal in Italy Resurrects Menus
In a medieval tavern in 21st century Italy, waitresses in archaic costumes served a tepid, chalk-white substance the texture of oatmeal to tables filled with slightly skeptical diners. Sweet yet salty, and flavored with a mix of unexpectedly tangy spices, it turned out to be a tasty puree made from shredded chicken breast, almond milk,…
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Food Choosing Food for the Chosen People
Last week I bought an impromptu ticket for New York, not because there was a great deal or I found Broadway tickets for next-to-nothing, but because I came across a blurb about a conference on the Future of Jewish Food. A conversation focused solely on what is Jewish food and where it is headed —…
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Food Jewish Dinner at JoeDoe Takes Fun Culinary Liberties
If you are a Jewish food enthusiast and happen to live in New York, your calendar has been quite busy of late. Restaurants are hosting deli-themed Shabbat dinners, museums are hosting talks on gefilte fish and venues across the city are nodding to Ashkenazi fare in any number of creative ways. These events are focused…
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