Caponata alla giudia and panelle make for a perfect holiday meal This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. We drove to Modica for chocolate and Jews. The chocolate
It’s not too late to win Sukkot This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. Sukkot, if you didn’t already know, is the best Jewish holiday. You eat outdoors
It’s all love, hummus and za’atar until the shooting starts This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. My first Palestinian cookbook was “Palestine on a Plate” by Joudie
An Ashkenazi staple through Palestinian eyes This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. This recipe from Palestinian cookbook author Reem Kassis uses a familiar Palestinian spice to update a European dish.
TV’s best show about food demands a great kosher Italian beef recipe This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. Here’s how you can tell that “The Bear,” a
In many places, farmed salmon is a slow-motion environmental train wreck. This summer, think wild. This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. On the rocky western coast of
The Israel-born chef’s post-COVID reflections on home cooking, the future of food, and baked pasta This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. If Yotam Ottolenghi were the type
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. My artichokes took a beating in the December storms, which they liked. By last week the wide dusky green leaves and
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. When the Italian bakery and cafe Il Fornaio opened its first American branch in San Francisco, I was hired as a
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. Every spring morning I walk into my backyard, take a deep inhale, and wish I could bottle that smell. This year,
