Welcome to the Forward’s collection of Jewish food recipes.
Welcome to the Forward’s collection of Jewish food recipes.
recipes
The Latest
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Recipes Zucchini-and Feta Latkes for Summer
Growing up in a Venezuelan Jewish home opting out of nightly family dinners was never an option. But every once in a while, I wished it was. Surprisingly, it wasn’t that I wanted to watch the finale of American Idol which always happened to air during dinnertime or that I would have rather had dinner…
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Recipes Amar’e Stoudemire’s Roast Chicken with Honey Cilantro Glaze
This straightforward dish doesn’t require a huge number of ingredients. Though the marinade is best when made with fresh herbs, you can sub in dried rosemary and dried thyme in a pinch. Just use a teaspoon of dried rosemary and 3⁄4 teaspoon of dried thyme. The glaze, which you can make ahead of time, really…
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Recipes Mahatma Ghandi’s Secretary Cooks Indian Hameem
Pearl Sofaer (right) works with Frances Kalfus during a Berkeley cooking class. photo/alix wall At a recent cooking class featuring a few dishes from the family of Bombay-born Pearl Sofaer, the stories threatened to eclipse the food. “My mother was a secretary of Gandhi,” she said, as a student browned chicken parts on the stovetop….
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Recipes Indonesian Gadu Gadu
Dana Weiss’s nanny’s version of Gadu Gadu *Vegetarians can leave out the chicken Serves four Sauce 3 tablespoons finely chopped onion I clove of garlic, crushed 2 heaped tablespoons of peanut butter (not sweet) 1 teaspoon cumin 3 teaspoons finely chopped parsley A few stalks of lemongrass 2 tablespoons soya ½ cup coconut milk 3…
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Recipes Chicken Freekeh by Chef Kamal Hashelmon
Serves 4 Spice mixture 1 flat teaspoon of ground cinnamon ½ teaspoon of ground cardamom 1 tablespoon of dried marjoram ½ teaspoon cumin 4 clean boneless chicken thighs Freekeh 2 carrots peeled and cut into small cubes 2 onions cut into small cubes 2 finely-chopped garlic cloves 1 1/2 cups freekeh (smoked green wheat) or…
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Recipes From International Journey to Cultural Connection
The falafel stand was a key stop on the “tour” of Israel. Organized within my son’s active imagination, the imaginary tour was inspired by a Happy Birthday Israel program at our synagogue. This trip was special because it included a participatory component beyond a float in the Dead Sea, a dip in the Mediterranean, a…
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Recipes Fire-Roasted Eggplant for Lag Ba’Omer
Growing up, the only thing that Lag Ba’Omer signified was a time for bonfires. In the New York suburbs the closet we got was barbeques, which for me meant an opportunity to eat watermelon. Barbeques were never particularly exciting to me, and when I got older and became a vegetarian, they held even less appeal….
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Recipes Silk Road Vegetarian: Central Asian Flavors in Your Kitchen
The flavors in Dahlia Abraham-Klein’s newest (and first) cookbook Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook are as exotic and storied as her family’s background, which incorporates Iraqi, Persian, Afghani, Indian, and Bukharian traditions. Her family’s journey followed the path of the Silk Road, historic trade routes connecting East…
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