Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Star Vegan Chef Tal Ronnen Gives Classic Dip A Delicious, Healthy Upgrade
Makes 4 cups That retro classic, spinach and artichoke dip laden with cream cheese and sour cream, is transformed into a contemporary version that is still rich and creamy but allows the vegetables to shine. Kale’s chewy texture and peppery kick make it a bold stand-in for spinach. When sautéing the artichokes, take care not…
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Recipes Game Day Brisket Sliders With Slaw
Consider making brisket for Friday night dinner and using the leftovers Sunday for a perfect Super Bowl snack. Many supermarkets carry slider buns — and if you can find little brioche or potato rolls, all the better. Makes 12 12 slider buns 1½ pounds braised brisket with sauce (leftovers are fine) ¼ cup mayonnaise 3…
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Recipes Harissa-Spiced Chili For Super Bowl Sunday
This recipe is adapted from the spicy chili in Einat Admony’s “Balaboosta.” To make my life easier, I used cans where I could: canned kidney beans instead of dried; canned tomatoes instead of fresh. I also replaced merguez sausage with ground lamb because it’s easier to find. The heat in the chili comes from the…
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Recipes From Bubbe’s Kitchen: Chicken Paprikash
I had a beautiful Hungarian grandmother, born Erzsébet Weisz and redubbed Elizabeth Weiss when she and her parents and brother and sister moved to New York from Miskolcz in the 1920s. I called her Nana and she called me darling. (It sounded like dahhrrlink, as if spoken by a brainiac Zsa Zsa Gabor.) Nana said…
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Recipes How to Make Roast Chicken Paprikash
Food editor Liza Schoenfein was pleased to discover this deeply flavorful chicken dish in “The Community Table: Recipes & Stories from the Jewish Community Center & Beyond” by Katja Goldman, Judy Bernstein Bunzl and Lisa Rotmil. (Click here to find out why.) Chicken paprikash is a quintessential Hungarian dish that was made by every Hungarian…
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Recipes Easy, Aromatic Turkey-Chickpea Stew
This fragrant, soul-satisfying dish is fast enough to make on a weeknight. If you don’t have lemongrass, don’t sweat it — the ginger, garlic and spices make it flavorful enough, though lemongrass does add an herbal-meets-citrus element that’s like nothing else. And if you don’t have fresh ginger, powdered works too — though you will…
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Recipes How To Build The Perfect Jewish Pantry — And A Dozen No-Shop Dishes
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,…
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Recipes Roasted Red Pepper Soup With Parmesan Basil Matzo Balls
Serves 4 For the soup 1 32-ounce carton of roasted red pepper and tomato soup (If you can’t find this in the supermarket, any prepared tomato soup will do.) ½ medium-size red pepper, cut in ¼-inch slices ½ onion cut into thin slices ½ cup half & half Chopped parsley to garnish the soup Put…
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