Welcome to the Forward’s collection of Jewish food recipes.
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The Latest
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Recipes Grandma Beauty’s Hamantaschen
In her recently published memoir (Berkley Books, September 2015), New York Times wellness blogger and nutritionist Dawn Lerman shares her food journey and that of her father, a copywriter from the “Mad Men” era of advertising at the Leo Burnett and McCann Erickson firms. Lerman spent her early childhood in Chicago constantly hungry as her…
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Recipes Fig Cocktail, Complete With Survival Story
Merrymaking and over-indulgence are encouraged in Purim celebrations. Esther’s good looks, luck and wherewithal saved the Jews in the Persian Empire from being annihilated. What followed, on the 14th of Adar, was the world’s first Purim party, an occasion of great levity. Purim is an occasion to be loose, relaxed and happy, and, perhaps, to…
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Recipes Prune-Poppy Scones for Purim
This Purim, let’s move beyond the cookie, bringing a touch of the holiday to the breakfast table with a delectable, easy-to-make breakfast pastry. Last weekend, at a friend’s potluck, Max pointed emphatically to a plate on the table and said “cookie.” The fact that the object of his desire was actually a plate of biscuits…
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Recipes Playful Pop-Tart Hamantaschen
An American junk-food classic meets the traditional Purim pastry. The result? Fun and festive hamantaschen (that just happen to be vegan). You definitely don’t have to be a kid to enjoy them. Makes about 12 2 tablespoons ground flax seed combined with 6 tablespoons water (you can also use two beaten eggs, but the pastry…
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Recipes Liza’s Lentil Soup, Italian Style
On a long and very steamy day a couple of summers ago, I shot a series of 10 cooking videos for ehow.com. I didn’t love them (they’re way too long and my hair is awful), but I was thinking about cooking lentil soup this week and remembered that one of the videos shows me making…
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Recipes Pumpkin-Apple Challah and Other Breakfast Breads
Pumpkin-apple challah from “Modern Jewish Cooking,” photographed by Sari Kamin of . What is it about Jews and bread? I can’t help but notice that virtually every time I read a bread-related story (and there are a lot of them lately), it involves a member of the Tribe. Innovative, socially conscious bakery putting out a…
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Recipes Ethiopian Doro Wat Chicken Stew for Shabbat
Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flat bread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat. The eggs are an intrinsic part of the dish so make sure everyone receives one…
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Recipes Libyan Spicy Pumpkin Dip
This spicy Sephardi dip from a Libyan-Jewish restaurant in Jaffa can be stored for at least a week in the refrigerator. Serve it with chunks of bread or raw vegetables to dip into it. Related Doro Wat (Ethiopian Chicken Stew) Serves 6–8 3–4 tablespoons olive oil 1 onion, finely chopped 5–8 garlic cloves, roughly chopped…
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