Welcome to the Forward’s collection of Jewish food recipes.
Recipes
The Latest
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Books Roasted Beet Salad With Preserved Lemon
Photograph by Sang An With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! Take this salad, which tosses them with preserved lemon, fennel, basil and capers. The lemon and capers act as a tangy counterpart to the sweet Mediterranean root, and the fresh…
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Recipes Chocolate-Charoset Truffles for Passover
Plan to make extra Sephardic-style charoset so you have enough to whip up these easy and delicious Passover confections. Photograph by Deborah R. Prinz. This is a great combination of chocolate and a Sephardi version charoset, the Passover fruit concoction representing the building of granaries by the Hebrew slaves. Use this charoset recipe for your…
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Recipes The Seder Plate in a Glass
This Passover-themed take on a vodka martini incorporates fresh horseradish and parsley. Photograph by Liza Schoenfein At one Passover Seder I attended, all the guests brought dishes to contribute to the meal. As each person entered the apartment, the words “Do you have a bowl for this?” were uttered. Since that day, I have thought…
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Recipes VIDEO: How to Make the Best Boozy Brisket
Brisket video from the Jewish Daily Forward on Vimeo. Holiday food doesn’t have to be a huge production. The most beloved dishes are often the simplest, and if they can be made ahead, then all the better. Brisket is one of these. Long, slow cooking in flavorful liquid transforms a tough lump of protein into…
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Recipes A Yemenite Meal in NYC With an Israeli Food Star
The meal on offer includes a traditional Yemenite beef soup called marak basar Teimani (top left), and kubaneh, a yeast-risen bread (on the square plate). Photographs by Adeena Sussman. Gil Hovav, Israel’s biggest food celebrity and an unofficial ambassador of the country’s cuisine, will be in New York next week to host a series of…
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Recipes A Healthy Meal Between Holidays
Roasted wild salmon over lentils. Photograph by Liza Schoenfein. I’m always aware that the period between Thanksgiving and New Year’s is a high-calorie danger zone, so I tend to be fairly mindful. I just realized that I’m usually less conscious — and therefore less careful — between Purim and Passover. But here we are, sandwiched…
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Recipes A Deli Man’s Famous Stuffed Cabbage
Third-generation deli man and former New Yorker Ziggy Gruber serves this stuffed cabbage at his Houston delicatessen, Kenny & Ziggy’s. Image: Facebook Makes 6-8 pieces of stuffed cabbage For the sauce 2 cans chopped tomatoes 2 tablespoons tomato puree 2 cups onions roughly chopped 2 cups brown sugar 1 tablespoon paprika ½ cup white vinegar…
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Recipes Hamantaschen Plus Math Equals Mathmataschen!
Photograph by Deborah Gardner Just a few hours before Purim, I came across this awesome creation on the blog Seattle Local Food, and just had to share it. For the non-math nerds among us, it’s a hamantaschen created using a mathematical principle known as the Sierpinski triangle. Here’s how Deborah Gardner breaks it down: You…
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