Welcome to the Forward’s collection of Jewish food recipes.
Recipes
The Latest
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Yiddish World Cheese blintzes were never meant to be sweet. It’s all about the savory.
Learn how to make authentic blintzes for Shavuot, using old-fashioned farmer cheese and topping it with homemade apple sauce.
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Recipes How To Make Shavuot Vegan When The Main Attraction Is Cheesecake?
Eating our weight in cheesecake is pretty much what the holiday of Shavuot is all about…But is there a vegan-friendly way to celebrate the giving of the Torah? Israeli vegan trailblazer Merav Barzilay might have some answers. She’s the owner of some of Israel’s top organic restaurants, like the Meshek Barzilay Restaurant (with charming menus…
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Recipes Vegan Banana Spelt Muffins For Shavuot
In vegan baking, binding material is needed to unite all the ingredients, which is a role usually played by eggs in baking. Usually applesauce does the trick as a substitute, but in this recipe it is not necessary because the bananas themselves are binding material. Coconut oil helps in the final formulation of the batter…
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Recipes Big Daddy’s (Kosher) Fish Soup
Ingredients: 2 lbs. fish heads, bones and trimmings 3 cups water 1 cup dry white wine 2/3 cups sliced onions 2 celery tops with sleeves 3 sprigs of parsley 1 bay leaf 1/4 teaspoon dried thyme 1/2 cup olive oil 2 lbs., each of 3 kinds of fish fillets, such as flounder, red snapper, redfish,…
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Recipes Vegetarian Sabbath Minestrone
Minestrone del Sabato (Italy) This classic minestrone soup comes from Rome’s Jewish community. A good minestrone soup should be thick with vegetables, pasta or rice and never watery. The vegetables can vary according to the season – turnip, leek, cabbage, broad (fava) beans, Swiss chard, or beet greens are all possible additions. Serves 4 3…
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Recipes Tamar Adler’s Alligator Pear Salad
What is an alligator pear? Something familiar by a foreign name. It lived an abused if tolerable life, until one bright morning under the Nixon administration when it awoke to learn it would no longer be harassed with salads of chicken or lobster or anything. It would be left to stand on its own. It…
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Recipes Estelle’s Chicken Soup
Makes about 6 quarts, serving 8 to 10 EQUIPMENT Large slotted spoon 10- to 12-quart stockpot Tongs INGREDIENTS 6 quarts chicken stock 1 (4-pound) chicken, preferably all-natural or organic, cut into 8 pieces 1 carrot, trimmed, peeled, and cut into ¼-inch cubes 1 small onion, cut into ¼-inch cubes 1 leek, white part only, trimmed,…
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Recipes Kofta Stuffed Dates
Instead of bacon stuffed dates, here’s a savory, kosher spin on the original. Chanie Apfelbaum, otherwise known as @busyinbrooklyn, was kind enough to share this recipe with me, from her upcoming cookbook, Millennial Kosher. 1 lb. ground chuck 2 Tbsp grated shallot 2 cloves garlic, minced 2 Tbsp chopped parsley 1⁄2 tsp cumin 1⁄2 tsp…
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