Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Harissa: The North African Jewish Hot Sauce
I don’t know when it happened, but one day I started liking a little spice in my food. It started slowly, little by little, and before I knew it, I found myself sprinkling red pepper flakes or squirting Sriracha on many of my meals. Not to say that I don’t appreciate non-spicy cuisine. On the…
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Recipes The Spiritual Significance of the Seven Species Silan Cake
From Tu B’Shvat (Jewish Arbor Day), we may develop a clearer understanding that the well being of trees is intimately connected to the well being of all creation. From the point of view of practical Jewish philosophy and everyday living, the “Tree of Life” symbolizes the wisdom of the Torah: “Man is like a tree…
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Recipes Two Almond Recipes for Tu B’Shvat
The date palm is tall and majestic. The olive tree locks oil in its plentiful fruit that anoints kings. The bountiful orange trees were the crown jewels of early Zionism. Yet it is the humble almond tree that grabs our attention when we celebrate the new year of the trees, Tu B’Shvat. According to the…
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Recipes Shabbat Meals: Syrian Kibbe
“Stop picking,” my grandmother always scolded, swatting away our little hands. “There won’t be enough for everybody else.” While waiting for the men to return from synagogue, my grandmother and all the women in our family busied themselves in the kitchen, beautifully arranging plates of food. We grandchildren stealthily poached samples from those plates, grabbing…
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Recipes Shabbat Meals: A Cocktail Party for Three
The way I always saw it, Shabbos dinner was a meal with a sizable reputation to uphold. It had to be not only festive, but also massive. When I was a kid, weekday dinner would involve a main dish, a side dish, maybe a salad. But a typical Shabbos meal at my parents’ house was…
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Recipes The Root of a Great Soup
In the Northeast, as winter creeps upon us and the weather seems to only get colder and brisker, one food seems to continually pop into my appetite: soup. As a self-proclaimed soup aficionado, I frequently find myself preparing new soup recipes, testing them out at Shabbat meals. Since my lentil soup proved a pre-fast hit…
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Recipes Mitchell Rosenthal Cooks His Way Back Home
Some know chef Mitchell Rosenthal from his favorably reviewed Town Hall, Anchor & Hope, and Salt House restaurants in San Francisco. Others associate him with his many years working with famous names like Paul Prudhomme and Wolfgang Puck. But what few know, is that Rosenthal got his start cooking traditional Jewish food at (the recently…
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Recipes My Family’s Cucumber and Vinegar Romance
The subject is often food when I’m talking with my mother, mostly by phone these days. I frequently ask her about what people were eating before I took up cooking for myself and how particular dishes were made. In her answers to these questions, there’s a whole lot more for me to learn, especially about…
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