Welcome to the Forward’s collection of Jewish food recipes.
Recipes
The Latest
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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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Recipes Fresh Zesty Dandelion Salad
Once considered nothing more than a pesky weed, it is now a gourmet green. Just take a look at the four delicious dandelion-green recipes below. Even though we now live near a supermarket after years in the remote countryside, we still strive to grow as much of our food as we can and we still…
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Recipes Mindy Segal’s ‘Cookie Love’
from a new cookbook devoted entirely to cookies. “Everyone has a cookie recipe, everyone’s got a cookie story,” James Beard Award-winning chef Mindy Segal explained when I ask her about the cover of ‘Cookie Love,’ her recently published cookbook. The double chocolate cookies doused with warming spices, craggy with golden toasted marshmallow and sprinkled with…
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Recipes Ilan Hall’s Cucumber Salad
To see the chef make this salad as part of a spring brunch, . At the Gorbals, we use Persian cucumbers, as the seeds are not as large and bitter as English cucumbers. For the dressing 1 cup extra virgin olive oil 1/3 cup white wine vinegar 2½ teaspoon sumac 1½ teaspoons za’atar 2 teaspoons…
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Recipes Artichokes Any Which Way
I gave a cooking class to vegetarians tonight, and focused on what was in season: artichokes, asparagus, peas, mushrooms. One of my students had expressed an interest in learning how to work with artichokes, so I decided to demonstrate how to make them both raw and cooked. We did a salad and a stew. Here…
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Recipes Lemon Chiffon Bundt Cake Inspired by Israeli Limonana
JTA — This cake is inspired by limonana, the uber-popular Israeli sweet lemonade that’s always punched up with fresh mint. Limonana is really just a simple drink, but it has taken Israel by storm over the last 25 years. It’s a delicious, super sweet lemonade — tooth-achingly sweet — like a good Mississippi sweet tea….
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Recipes Archetypal Ashkenazi Chopped Liver
You’ve read the and cringed over the results of the taste test. Isn’t it time you made your own? Here’s how. 2 pounds kosher chicken livers 2-3 tablespoons chicken fat, rendered into schmaltz by melting the fat slowly in a hot skillet 1 large onion, peeled and cut into very thin slices. (The thinness of…
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Recipes Amaranth Alegría Candies
Photograph by Tami Ganeles-Weiser/The Weiser Kitchen The Aztecs didn’t just grow and eat amaranth; they also used it in their religious practices. Today these candies are found all over Mexico. And yes, you can substitute an equal amount of toasted sesame seeds — it is delicious either way. Makes 35 to 40 pieces ¾ cup…
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