Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Giving Jewish Breakfast Its Due
(Egyptian Beans and Eggs) is one of the many Jewish morning meals worth celebrating. “What is your favorite Jewish food?” I ask this question often — at Shabbat dinner with friends, when I interview someone for a story and whenever I lead a cooking demonstration. I ask it because the query tends to elicit smiles…
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Recipes Enjoy Sukkot, Sicilian-Style
Living in an apartment 20 stories above the streets of Manhattan can make relating to the holiday of Sukkot and its harvest celebration somewhat difficult. But spending time this summer in Sicily, an island with a dramatic and rich agricultural heritage, re-acquainted me with the agrarian setting in which so many of our holidays originated….
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Recipes Cassatelle (Ricotta-Filled Turnovers)
Cassatelle are ricotta-filled turnovers common in the eastern part of Sicily, and Mario, Executive Chef of the Anna Tasca Lanza cooking school, attributes their origins to the Arab and Spanish flavors and techniques. The dough uses semolina flour and feels like fresh pasta. Wine in the dough provides both flavor (a bit of sweetness) and…
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Recipes Shakshuka Stuffed Peppers for Sukkot Breakfast
When I was growing up, like many children, I looked forward to Sukkot. Every year there was a sense of anticipation swirling about the crisp air on the cusp of fall. And of all the Jewish holidays, it was the most delightfully sensory — a chance to sniff the citrusy etrog, rattle the lulav branches…
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Recipes Grandma’s Brisket and Tzimmes, Paired With Cape Merlot
Simon Back of Backsberg Wines & Estates in Paarl, South Africa, recommends drinking the winery’s kosher pinotage with his grandmother’s brisket recipe below. Related Story Serves 6 5 large carrots 5 medium white potatoes 5 medium sweet potatoes 3 pounds beef brisket 1 tablespoon salt ½ cup sugar (more if desired) 1 whole onion, optional…
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Recipes A Marvelous Malva Cake For Break Fast
Jews probably began arriving in South Africa around the turn of the 16th century, alongside the Portuguese explorer Vasco da Gama, but the majority of Jewish immigrants arrived in Cape Town from Germany and Holland in the early 19th century. Later, Eastern European Jews, primarily Lithuanians, came in increasing numbers until World War II. In…
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Recipes Of Figs and Fig Cake
The Torah is rich in fig references, including one for a pressed fig cake made by Abigail for David. Our recipe, below, pairs beautifully with a cheese plate. From the front porch of our volunteers’ bungalow on Kibbutz Malkia, I had a spectacular view of Mt. Hermon, as well as of a verdant landscape dotted…
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Recipes 2nd Ave Deli Matzo Balls
Wish your matzo balls were as light and fluffy as those from New York’s venerable 2nd Avenue Deli? They can be, because the recipe is featured in — and we’ve got it right here. Related “Eating Delancy” and Enjoying Every Morsel Classic chicken soup recipe Makes 12 to 14 1 1/3 cup matzo meal 4…
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