Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Crossroads’ Mushroom Farro Soup
Mushroom stock is a versatile staple to keep on hand — its deep, rich flavor and color make it a great substitute for beef stock. We save the scraps of vegetables from the soup — peels, ends and stems — to fortify the stock, so nothing goes to waste. If you have it, you can…
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Recipes Homemade Date Honey — A Sweet, Sticky Take on One of the 7 Species
Dates, one of the seven species traditionally eaten on Tu B’Shvat, are represented in Deuteronomy (8:7-8) by their honey, called devash in Hebrew. Authentic biblical honey is as dark and thick as molasses, but it has its own rich flavor and isn’t quite as sweet as regular honey. You can buy it already prepared as…
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Recipes Almonds (and Marzipan) for Tu B’Shvat
The almond tree is blooming And the golden sun is shining. Birds atop each roof Bless the arrival of the festival. Tu B’Shvat has arrived The festival of trees. —Levin Kipnis Long before anybody had heard of National Arbor Day, Jews had Tu B’Shvat, the New Year for Trees. The holiday is but one of…
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Recipes A Thoughtful Loaf From ‘Yeast of Eden’
Freshly baked loaves of vegan challah cooling on racks at the Hazon Food Conference. On a chilly December morning, dozens of people gathered around bowls of dough, ready to bake. What brought us there was the at the Isabella Freedman Jewish Retreat Center in Connecticut, and more specifically, a workshop entitled “Yeast of Eden: Baking…
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Recipes Spicy Coconut-Chickpea Stew
If I ask you think about chickpeas, what’s the first dish that pops into your mind? I bet it’s either hummus or falafel. Am I right? Well, when I think about chickpeas, what I imagine — and immediately crave — is my warming, spicy, savory, coconut-milk-based stew. Related I don’t always make it exactly the…
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Recipes Vegan Enchilada Casserole
wants you and your family to follow a simple, delicious plant-based diet that consists of whole foods. “I’m starting the revolution and I want you to join me and start a revolution where you live,” Nadel told workshop attendees at the Hazon Food Conference at the Isabella Freedman Jewish Retreat Center in late December. “I’m…
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Recipes ‘Spiritual Kneading’ Rose-Shaped Challah
Dahlia Abraham-Klein, the author of showed us how to make her gorgeous rose-shaped challah for the month of Adar at the Forward’s Eat, Drink + Think event last December. Rose-Shaped Challah With Raisins and Rosewater Makes 8-10 challahs 4 tablespoons active dry yeast 4½ cups warm water ¾ cup organic sugar plus 2 tablespoons organic…
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Recipes Bialys With a Mission From ‘Hot Bread Kitchen’
For Jessamyn Waldman Rodriguez, the bialy is the quintessential New York Jewish ethnic bread. And so the puffy onion-filled roll was one of the first recipes she developed after founding , a commercial bakery and social enterprise that she jokingly refers to as the “United Nations of bread.” Related Traditional Onion Bialy Recipe You can…
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