Welcome to the Forward’s collection of Jewish food recipes.
Recipes
The Latest
-
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…
-
Recipes Baked Falafel for Meatless Mondays
In college, Mondays meant falafel. It started when Soom Soom, an amazing Kosher eatery on 72nd St., had falafel happy hour. Two sandwiches for the price of one. My fellow students and I would pair up and walk over for dinner. We’d cram into the tiny joint, bask in half-price falafel yumminess, and enjoy the…
-
Recipes Honey and Schmaltz: Your Virtual Jewish Recipe Box
Sari Kamin It started with an artichoke. I was in Rome studying food and culture. The day before, I had eaten the best pasta of my life: a simple cacio e pepe sublimely balanced with pepper, cheese, and the most perfectly cooked al dente noodles. But it was a artichoke in the old Jewish ghetto…
-
Recipes Joan Nathan’s Italian Plum Tart
Sari Kamin I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German ). On a recent trip to France, I learned a…
-
Recipes Pilaf with Kidney Beans and Carrots
Pilau Prep Time: 30 minutes plus 12 hours for soaking the beans and 1 hour for soaking the rice Cook Time: 2 hours plus 1 hour 30 minutes for the beans Serves 6 1 cup (200 g) dried red kidney beans 2 cups (450 g) brown basmati rice 3 cups (750 ml) boiling water 2½…
-
Recipes ‘The Forest Feast’: Mashed Beets With Sweet Potatoes and Apples
The mashed beets were another win, though there was a minor quibble or two with the recipe. Three beets are roasted along with one sweet potato and one apple, after being cubed, and then mashed with Greek yogurt and butter or olive oil, and topped with dried cherries, scallions, olive oil and sea salt. Beets…
-
Recipes ‘The Forest Feast’: Asparagus Tart with Brie
The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer. My one fear was that the pine nuts might burn being in the oven as long as it took to cook…
-
Recipes ‘The Forest Feast’: Kale Caesar Salad With Polenta Croutons
Another day, another kale salad. But no. The chiffonade kale is tossed with grated parmesan, pine nuts and store-bought polenta cubes that are fried in olive oil until crispy. The dressing blends Greek yogurt, olive oil, Dijon mustard, and garlic. One dining companion said the polenta croutons were like little delicious surprises. Dressing: In a…
Explore
Most Popular
- 1
Opinion The dangerous Nazi legend behind Trump’s ruthless grab for power
- 2
News Who is Alan Garber, the Jewish Harvard president who stood up to Trump over antisemitism?
- 3
News Student protesters being deported are not ‘martyrs and heroes,’ says former antisemitism envoy
- 4
Opinion What Jewish university presidents say: Trump is exploiting campus antisemitism, not fighting it
In Case You Missed It
-
Fast Forward A federal agency survey reportedly asks Barnard employees if they’re Jewish
-
Opinion A Palestinian leader just gave Trump an unprecedented opening to pursue peace
-
Fast Forward NIH bans grants for schools that boycott Israeli companies
-
Fast Forward An elite Jewish society at Yale fractures over its director’s embrace of Itamar Ben-Gvir
-
Shop the Forward Store
100% of profits support our journalism
