This is the Forward’s coverage of kosher food, which follows Jewish dietary law.
Kosher
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Life 10 Delicious Kosher Wines For Mother’s Day — Picked By The Women Who Make Them
If you love your mom, you’ll send her flowers on Mother’s Day. But if you really treasure her, you’ll send her a bottle of wine — or open one as you celebrate the woman who gave you life over a home-cooked brunch. While the kosher wine industry is often portrayed as male-dominated, there are plenty…
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Food How To Make Creole Cuisine Kosher (Hint: Start By Leaving Out Shellfish)
There’s a dearth of female celebrity chefs in the stratosphere right now. But even more tragic than all that is considering the female chefs whose culinary contributions are not widely known, to whom history hasn’t given its due. One such woman was Mildred Lubritz Covert. Who? You’re probably asking. She doesn’t have the name recognition…
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Culture Visit the Lower East Side With The Forward
On June 10, the Newsroom Society will go on a walking tour of the Lower East Side of Manhattan. Conducted by the president of the Forward, Sam Norich, the tour will hit the highlights of this historical neighborhood with so much resonance for the Jewish American community and for the Forward in particular. We will…
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Food With ‘Beyond Sushi’, Kosher Industry Is Going Increasingly Vegan
The same week the Forward reported on the decline of kosher dairy restaurants in Manhattan, we learned that kosher vegan chain Beyond Sushi opened its sixth New York location – on a pricy Soho block, no less. The timing didn’t strike us as a coincidence. High-design, moderately priced quick-service restaurants are conquering New York; why…
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Food How Did The Pickle Become A Jewish Food Staple?
The pickle! That fermented flavor, that solidly sour mouthfeel, that palate-cleansing post hotdog taste. The bright green, with its violent crunch! How we Jews love our pickles! But how did this love affair begin? Immediately I think of a time when Jewish pickle vendors hawked their wares on the streets of the Lower East Side….
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Community Lab-Grown Fish — Coming Soon To Your Local Supermarket?
A young, bearded Jew has only a tiny amount of fish, but thousands of hungry human mouths crying to be fed. You know what happens next: Amazingly, he miraculously multiplies the fish in order to feed the multitudes. No, this isn’t Jesus performing a biblical miracle in the vicinity of Bethlehem. Rather, this modern-day miracle…
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Food Introducing The Triple Porker, The World’s Least Kosher Sandwich
If you’re looking to rebel with a little something extra, this might be the most non-kosher sandwich of all time. The Triple Pork Courtesy of Jeff Mauro Makes 4-6 Large Sandwiches Ingredients: 1 2lb Pork Tenderloin, trimmed of silver skin 1 Cup “Zesty” Mustard ½ pound honey maple ham, sliced very thin 12 slices peppered…
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Food The Curse Of The Dairy Kosher Restaurant in Manhattan
Well, another kosher dairy restaurant has shuttered. Basta, the high-end Manhattan eatery, with its selection of Israeli style dairy dishes, was only open for a scant few months before closing its doors again. In reckoning with the departure of Basta, it’s time to ask some questions about how Jews eat – and what that means…
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