Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Easy Apple-Preserving Ideas — Sauce, Butter, Cider and Leather
The custom of dipping apples in honey on Rosh Hashanah is so well-established as a symbol of our hopes for a sweet New Year that no matter how we celebrate the holiday this year, whatever foods we serve on this festive occasion, apples are sure to be featured. Why apples? According to Jewish sources, the…
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Recipes Honey Cookies for Rosh Hashanah
Everybody likes the idea of honey cake for Rosh Hashanah. I have a recipe from my great grandmother that fills me with nostalgic fondness, and several friends have sent me similar recipes from their own, mostly Russian-Jewish families. I have tried at least six honey cake recipes over the years, and everyone agrees that it’s…
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Recipes Rosh Hashanah Recipe Roundup
From traditional recipes to modern classics to innovative, unexpected holiday meals — it’s all here in one place.
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Recipes Recipe: Moroccan Preserved Lemons
Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted from Paula Wolfert’s “Couscous and Other Good Food From Morocco”. Related article: 10-14 lemons, preferably unwaxed and organic (because you’re…
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Recipes What to Eat During the Debates? Fried Olives, Meatballs and Other Projectiles
In discussing what foods we felt like eating (and recommending) for tonight’s presidential debate, two categories emerged: first, comfort foods, to help soothe us. Second, foods that would make good projectiles. Conveniently, it’s still tomato season, and tomatoes — like the candidates words themselves — are best taken with a few grains of salt. So,…
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Recipes Crispy Chicken With Tzimmes
Tzimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tzimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors…
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Recipes Cauliflower and Mushroom Kugel
Kugel comes in many forms, not just noodles. Liz and I both love savory vegetable kugels, and this cauliflower-mushroom version is lighter and more refined than the ever-popular potato kugel. If you’re lucky enough to live in a place where foraged mushrooms are accessible, get the best you can find. They will only enhance the…
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Recipes Cooking Rosh Hashanah on the Range With Molly Yeh
The ebullient, multitalented food blogger/photographer (and Juilliard-trained percussionist) Molly Yeh has been a contributor to the Forward’s food section for years. Her first cookbook, “Molly on the Range,” comes out October 4. I recently had the pleasure of speaking with Molly about the book, what she recommends we make from it for the High Holidays…
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