Welcome to the Forward’s collection of Jewish food recipes.
Recipes
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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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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…
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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…
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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…
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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…
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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…
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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…
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