Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Parsnip and Apple Soup From ‘Le Marais’
The soup can made in advance, cooled and stored in the refrigerator, covered, for up to five days. Gently reheat the soup on the stovetop before serving. Related ¼ cup extra virgin olive oil 1 medium-sized Spanish onion, peeled and cut into 1/3-inch dice 2 cloves garlic, peeled and sliced 3 pounds medium-sized parsnips (about…
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Recipes ‘Le Marais’ Olive Oil and Pistachio Cake
The candied pistachios can be made two days in advance and kept in an airtight container at room temperature. Related Makes one 8-inch round cake Cake: ¾ cup extra virgin olive oil, plus extra for greasing the pan 1 cup all-purpose flour, plus extra for dusting ½ cup pistachio flour 2 teaspoons baking powder 1…
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Recipes The Perfect Chrismukkah Cookie
The portmanteau word “Chrismukkah” might have been coined in the early aughts, but this is the first year in recent memory that the Christian and Jewish winter holidays perfectly align. The first night of Hanukkah falls on Christmas Eve, and by the time the final eight candles have dripped down the menorah branches, the ball…
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Recipes Tahini Sandwich Cookies With Tahini-Cream Cheese Frosting
Back in high school, I loved Nutter Butters so much I used to doodle little patterns of their peanut-shaped cookie outsides into the margins of my notebooks. So here’s my paean to the cookies of my youth, which I’ve ushered into maturity with tahini. Related A large part of the motivation for this cookie was…
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Recipes Israel’s Secret Hanukkah Doughnut Recipe
In her new cookbook, “Traditional Jewish Baking: Retro Recipes Your Grandma Would Make…If She Had a Mixer,” popular Israel-based cookbook author and TV personality Carine Goren offers what she calls “the best versions of timeless and traditional Jewish baked goods.” The enticing and accessible volume contains over 100 dessert recipes, from Ashkenazi classics such as…
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Recipes My Non-Toxic Mushroom-Barley Soup
As good, or better, than you can get in a deli, this soup is hearty and satisfying. And if you’ve foraged the mushrooms yourself, it tastes even better. Serves 8–10 3 tablespoons olive oil 1½ cup chopped onions 1 cup chopped carrots 1 cup chopped celery 1 tablespoon minced garlic 1 pound fresh porcini mushrooms,…
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Recipes The Secret Sage-Scented History of the Menorah
On successive trips to Israel beginning in the 1980s, I became enchanted with the country’s native wild salvias, thought to be the inspiration for the biblical menorah described in Exodus (37:17-24). In my travels I saw them growing by the roadside, on hillsides, and in the Negev desert, as well as at Neot Kedumim, the…
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Recipes Kosher Cookbooks Have Come a Long Way, Baby
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Our Table: Time-Tested Recipes, Memorable Meals” by Renee Muller (Artscroll). It goes without saying that…
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