Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Green Couscous With Mint Pesto
The couscous in this salad makes it filling and satisfying, while the avocado gives it a creamy consistency. Quinoa would also be great here. 1 cup cooked couscous 1 avocado, cubed ½ cup peas, fresh or frozen (I used frozen) 1 tablespoon walnuts, chopped 1 tablespoon lime juice Fresh mint Handful of fresh basil For…
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Recipes Spring Seasonal Composed Salad
I wanted to experiment with roasting artichokes and they came out pretty delicious. It’s nice to have a mixture of textures in a composed salad, so I incorporated sliced raw bell peppers and carrots for crunch as well as color. This would also be good with some baked tofu or chicken. 1 yellow bell pepper…
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Recipes 5 Great Spots To Celebrate National Donut Day!
It’s time to celebrate all things hole-y. Today is the first Friday of June, which means it’s National Donut Day. Created in 1938 in Chicago by the Salvation Army, the celebration pays tribute to the men and women who served donuts to soldiers during World War I. We’ve compiled a list of bakeries around the…
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Recipes It’s Asparagus Season!
On April 27 I picked the first asparagus of the season. It was tender and it was sweet. Even more important, it was the sign that spring had finally arrived in my town of Worcester, Massachusetts, whose bragging rights include being named more than once the snowiest city in the U.S. There is nothing quite…
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Recipes Putting the Dairy Back in Dessert
For Shavuot (or any dairy meal), a dessert that gets its pleasantly tangy taste from sour cream. Here’s the recipe: It seems to be an unwritten rule in New York City that every supermarket must exist in its own little cell-service dead zone. Perhaps it’s intentional, to discourage comparison shopping — maybe I’ll walk out…
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Recipes Russian Sour Cream Coffee Cake
At Shavout, the author celebrates the break from pareve baking with dairy desserts like this cake, which gets its tang from sour cream. Read her story: . Related Batter: 2 cups sugar 1 cup butter 4 eggs 3 cups flour 2 teaspoons baking soda 3 teaspoons baking powder 2 cups sour cream 2 teaspoons lemon…
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Recipes Taste Testing ‘Yogurt Culture’ for Shavuot
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. For Shavuot, she cooked her way through “Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s…
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Recipes Labneh With Tomatoes, Pesto and Tapenade
From the new cookbook “Yogurt Culture.” . My inspiration for this recipe comes from a dip I enjoyed at the boisterous Jerusalem restaurant Machneyuda. There, Chef Uri Navon serves several colorful spreads in a single bowl, and the result, which resembles a painter’s palette, is both playful and renegade. I start with a base of…
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