Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Lamb Stew With Apricots and Mint Over White Beans — From a Spanish Dream
In Barcelona with my family a few years ago at Passover, I was all set to make a version of Claudia Roden’s beef tagine with sweet potatoes in the tiny kitchen of our rental apartment. I’d found the recipe in her before I left. Then a funny, slightly mystical-feeling thing happened. I’m not really a…
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Recipes A New Orleans Seder, Israeli Style
During Passover week, Israeli-born chef Alon Shaya is rolling out a Seder menu at his acclaimed New Orleans eatery, Shaya, that riffs on his Jewish roots, while pulling in local Louisiana flavors and Italian elements inspired by his other restaurant, Domenica. “I wanted to follow the traditional flow of a Passover Seder,” Shaya said, “but…
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Recipes Alon Shaya’s Charoset
My grandmother would make the best Sephardic-style charoset. This is based off hers, with an Italian twist. I love what the flavor of the Moscato wine and hazelnuts adds to the dates and figs. I also like to make this year-round and eat it with everything. Try it with grilled ciabatta and fresh ricotta cheese….
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Recipes Matzo Balls With Mushrooms and Jalapeños in Broth
For five seasons, Pati Jinich has cooked her heart out on Pati’s Mexican Table, a PBS series in which this Mexican-Jewish chef, cooking teacher, food writer and mom devotes each episode to the evolution of Mexican food and Mexico’s rich history and culture. This month, with the release of her newest book, “Mexican Today: New…
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Recipes 10 Shades of Matzo Brei
Here, the basic recipe — plus 10 terrifically tasty variations. Growing up, I missed out on matzo brei. The more-than-the-sum-of-its-parts dish of crumbled matzo mixed with beaten egg and pan fried in copious amounts of butter (or oil, though it is vastly inferior this way) is a true Passover breakfast icon — just not in…
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Recipes A Mediterranean Seder Meal
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 “” by Joyce Goldstein (U.C. Press). Related Asparagus Soup From the Veneto Tunisian Fish Ball…
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Recipes Asparagus Soup From the Veneto
One reason this Passover soup is so delicious is because there are no onions to mask the clean asparagus flavor. Use margarine or olive oil for a meat-based meal. Related Tunisian Fish Ball Tagine Turkish Lamb With Green Garlic New Cookbook Is Chef’s Love Letter to Mediterranean Diet Serves 6 4 ½ to 5 cups…
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Recipes Tunisian Fish Ball Tagine
In Spain, Sephardic fish balls, called albóndigas, were seasoned simply with parsley, maybe a little cheese, and then fried and served with tomato sauce. Those fish balls would bore the Tunisians, however, who like spices! These fish balls can be fried first, if you like, before they are slipped into the poaching liquid. I like…
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