Welcome to the Forward’s collection of Jewish food recipes.
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Recipes The CSA Psolet Challenge: Week One
Frisée! My CSA nemesis. What to do with this morass of spindly, bitter leaves that poke wildly in my mouth? The word frisée means ‘curly’ in French, and a head of this green indeed resembles a Medusa-like afro on the most humid of days. I’ve never bought frisée on my own accord, having experienced it…
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Recipes Shabbat Moussaka and My Quest To Become Sephardi
I’ll admit it — I’ve always wanted to be a Sephardi Jew. When the thought of handmade couscous excites you more than the prospect of a Lady Gaga and Rihanna world tour, when you take desperate and unsuccessful measures to work on your tan despite your freckly fare skin and when schug (Yemenite hot sauce)…
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Recipes Mamie’s Moroccan Meatballs and Peas
Every family has that one dish. The one that makes your stomach grumble in anticipation, that brings up childhood memories of crowded Shabbat dinners and cozy one-on-one gabfests with bubbe (or Mamie, as I call my grandmom). In my family, that dish is boulettes aux petits pois (meatballs with green peas). Like any comfort food,…
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Recipes Prime Grill Shares Favorite Recipes in a Cookbook This Fall
It’s been a busy few months for the team at Prime Grill Hospitality. In addition to revamping meat restaurant Solo into Solo Dairy Italian Kitchen and moving the flagship Prime Grill from East 49th Street to new digs on West 56th Street, the group has also been putting the finishing touches on “The Prime Grill…
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Recipes The Perfect Dip: Carrot Hummus
After 10 delicious and extraordinary days of eating Israel’s best hummus, shawarma, and halva, with 40 of my new best friends, one amazing memory from my Birthright trip stands out — an afternoon at Israel’s Shvil Hasalat (“Salad Trail”) farm. Deep in the desert, right near the Gaza strip, the Shvil Hasalat grows everything from…
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Recipes What’s for (Shabbat) Dinner? Spanish Tapas Platters
Last March I visited a good friend studying in Spain. Being early spring, I packed scarves, boots, and jeans for our trip to Valencia. My friend and I arrived at the hostel in a full sweat, annoyed at just how inaccurate the weatherman had been. Tired and hot, I checked out the forlorn hostel kitchen….
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Recipes 5 Summer Shabbat Salads
During the summer it has to be a pretty special occasion for me crank up my oven and roast something. And, to be honest, it’s really unnecessary. When so many fresh vegetables and varieties of fruit are in season, it is the perfect time to make a Shabbat dinner out of salads. The leftovers make…
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Recipes Jews: The People of Garlic
I grew up avoiding garlic. Pesto did not exist in my house, garlic bread was unique to summer camp, and dishes would begin with plain cooked onions. My family was the antithesis of everything culinary ethnography told me was Jewish. Apparently, we are “the people of garlic,” but if you had spent any time in…
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