JEWISH. INDEPENDENT. NONPROFIT.
I stared into the refrigerator during the recent cold spell and thought to myself, “I have nothing in the house.” What I meant was that the milk was running low, the fresh vegetables and fruit were at a minimum, and there was no raw beef, lamb, chicken or fish to cook. Loathe to go outside,…
I think about food — pretty much all the time. As a food writer, I have the absurd fortune of getting paid to craft stories that inspire others to think about food. And at home, I fall into the cliché of people who begin plotting dinner before the morning coffee gets cold. So perhaps it’s…
If you were inspired by Rachel Khan-Troster’s blog on teaching kids to cook, check out the Kitchn’s post about Ingredients, a new cooking magazine for kids. New York Times Dining Critic Sam Sifton fields a reader’s question of where she should take her kosher-keeping boyfriend for an intensely treyf meal and dubs famous Jewish cookbook…
Forward Ingredients columnist, and founding editor of The Jew and The Carrot, Leah Koenig talks with us about creating and testing recipes for her upcoming cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen. Writing Recipes for Today’s Jewish Cooks from Jewish Forward on Vimeo.
