Article & News
Hug A Turkey
Byline: Deb Drovdlic
They allowed Hezbollah to bombard it
‘They allowed Hezbollah to bombard it’: With Israel’s north on the brink of war, a chef commits to the land he loves Senior ColumnistRob EshmanAugust 2, 2024 This story...
No Recipe Thanksgiving Turkey
Seven years ago, my wife wrote an entire book about praying to God without using formal prayers. I’m the same way, but with recipes. I love reading recipes, I...
Judy Zeidler, passionate purveyor of Jewish and Italian cooking, dies at 92
The best way to remember Judy Zeidler is through her recipes This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered...
Sukkot makes me dream of a beef tagine with quinces
A fall dish for the holiday come from North Africa and draws out the charms of an often overlooked fruit This story was originally published in the Forward. Click here to get...
Home-smoked wild salmon
Byline: Jim Smith
Shamrock-taschen? This year make corned beef and cabbage hamantschen.
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. This Purim, which happens to coincide with St....
When Purim falls on St. Patrick’s Day, drink a Haman O’Reilly
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. If Purim and St. Patrick’s Day, which both...
Gary Shteyngart is stress-eating Ukrainian stuffed cabbage. You can too.
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. As the Russian invasion of Ukraine unfolded, author...
Korean chicken soup is also Jewish penicillin
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. There’s nothing uniquely Jewish about chicken soup. There,...
Here’s the cheesy, crispy dish that made me and Alice Waters swoon together
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. Here’s a name drop I don’t deserve: Many...
East Coast v. West Coast Bagels, so which are better?
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. In the scheme of things —Afghanistan, global warming,...
This Braciola is kosher by way of Southern Italy
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. Quickly-boiled beet greens mixed with capers and garlic,...
My Response to the LA Times
Wow. Slagged off by the very editorial page that featured me. I guess that’s why they call it an “op-ed.” Today the editorial writers of the Los Angeles Times...
What If We Solved Homelessness, Now?
The early reviews are in on my op-ed in today’s Sunday Los Angeles Times Opinion Section! Naive! Impossible! Never Gonna Happen! The op-ed presented Jim Murez’s idea for...
Yom Kippur Break Fast: Harissa for 300
Yom Kippur, the holiest day of the Jewish year, takes place this year from the evening of October 8 to the evening of October 9. Yom Kippur is the...
A Jew Cooks Palestinian: Palestinian Chinese Purim Cookies
Ma’amoul are semolina butter cookies stuffed with dates and pressed into a decorative round mold. I’ve eaten them at Moroccan Shabbat tables, Palestinian weddings, Lebanese and Turkish restaurants. They...
First, Khinkali House Soup Dumplings
We were seeing The Cripple of Inishmaan at the Antaeus Theatre in Glendale, and if an Irish play isn’t a good excuse to try a Georgian restaurant in an...
A Jew Cooks Palestinian: Sage Tea
I first learned to make sage tea from a Jew who called himself Palestinian. Mr. Yadeni was born in pre-state Palestine in the early 1900s. By the time I...
A Jew Cooks Palestinian, Potato Edition
For dinner last Sabbath, I cooked mostly Palestinian. I made potatoes roasted with lemon, dill and scallions, green beans stewed with olive oil, tomato and onions, and meatballs in...
A Jew Cooks Palestinian, Egg Edition
I started cooking from Joudie Kalla’s Baladi cookbook by making a more complicated dish—meat stuffed grape leaves with tomatoes and potatoes—then I moved on to a simpler cabbage salad....