Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Grilled Eggplant With Chermoula Recipe
(The Nosher via JTA) – From bulbous and egg-shaped to small and thin, the eggplant (or if you’re British like me, the aubergine) is a staple fruit within Sephardic Jewish cooking. Originating in India or perhaps even China, eggplant seeds are thought to have traveled along the Silk Road into the hands of Jews and…
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Recipes Strawberry-Lemon Charlotte Russe with Thyme Ladyfingers
Serves 16 A Charlotte Russe, made by layering sponge cake, ladyfingers, or cookies with a creamy filling, and often stabilized with gelatin, is akin to a trifle or an icebox cake. The one updated here from the New Royal Cook Book (1922) is simplicity itself: “Sponge cake or lady fingers … to be fill[ed] with…
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Recipes Fruit Soup For Those Days When It Feels Too Hot To Carry On
It’s summertime and the living is easy, but it’s also hot, and the heat is busy sucking away my will to live. It’s days like these that I turn to a time-honored favorite summer staple: fruit soup. I always loved fruit soup because it felt like the kind of thing a fairy might eat out…
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Recipes Patriotic — and Jewish! — Frozen Hot Chocolate
On the 4th of July, which this year falls on the Sabbath, I plan to celebrate the Jewish role of Revolutionary-period chocolate in North America with a homemade, refreshing, frozen hot chocolate. I recommend that you do the same. Drinking chocolate became a very popular substitute for politically incorrect tea in the Colonies around the…
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Recipes This easy summer dessert is perfect for the Fourth of July
On a short trip to London late in the spring , I had the pleasure of dining at Honey & Co., the first solo venture of two Ottolenghi alums, the Israeli couple Sarit Packer and Itamar Srulovich. Their tiny Middle Eastern eatery now has siblings: a second, larger restaurant called Honey & Smoke, a little…
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Recipes This Chrysanthemum and Shiso Watermelon Salad Is The Perfect Summer Dish
Watermelon with Chrysanthemum and Shiso Serves 4 4 large wedges seedless watermelon, rind removed and flesh cut into triangles, about 8 cups 8 ounces ricotta salata, cut into matchsticks 1 bunch of chrysanthemum leaves or baby arugula A handful of shiso leaves or baby arugula 1⁄4 cup pumpkin seeds, toasted Kosher salt and freshly ground…
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Recipes Cocktails Dedicated To History’s Unsung Jewish Heroines
The following is an excerpt from “Drinking Like Ladies: 75 Modern Cocktails From The World’s Leading Bartenders.” These sassy broads, and the classic cocktails dedicated to them, are unsung heroines of Jewish history. Peruse through the biographies of these history-making heroines and then mix yourself the cocktail dedicated to them. It’s four o’clock somewhere and…
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Recipes The Only Harissa Recipe You’ll Ever Need
In Tunisia, harissa is served as a dip, drizzled with olive oil, and often garnished with canned tuna and olives. It is a fixture of most main meals, brought to the table with bread before any other food is served. The chilies used for harissa in Tunisia are very mild and I usually bring back…
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