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Food

Sweet Pumpkin Coils

Recipe: Sweet Pumpkin Coils for Fall

Exclusively for JWA, Paola Gavin shares the perfect autumn recipe for sweet pumpkin coils from her cookbook, Hazana: Jewish Vegetarian Cooking.

Women's March on Washington, 2017

Authentic Community Organizing, From Food to Feminism

From dining on Mexican-fusion cuisine at Macho’s, to learning about the intersectional practices of San Diego’s large Mexican-Jewish population, my identity has largely been shaped by San Diego’s multiculturalism.

Topics: Feminism, Food
Fritter Final Plating Photo

Espresso Ricotta Fritters for Shavuot

In this recipe, I’ve mixed espresso into a dairy Ricotta Fritter recipe to blend the caffeine sometimes needed for the all-night studying with the traditional Shavuot practice of eating a lot of dairy.

Topics: Recipes, Shavuot
Grandma Goldberg's Honey Cake

In Search of a Remembered Treat

My sister, Sheila, and I had been searching for the recipe for the Honey Cake our mother, Dorothy, baked for us. Always the star of our Jewish holiday celebrations, the handwritten recipe had been lost, and no matter how many times we tried to substitute and translate other recipes for the Honey Cake, most of them fell short.

The Brass Sisters (Cropped)

Recipes for Life

Chatting with Marilynn and Sheila, it struck me how often the word “nurture” and “nourish” came up in our conversation. The Brass Sisters certainly recognize the importance of nurturing others, through food, compassion, and acquired wisdom. I myself felt nourished—by the delicious cake they served me and by their warm, funny stories.

Final Plating Photo For Kuku

Vegetarian Kuku for Passover

I offer a nutritious, delicious dinner recipe to stave off the Passover madness. It is easily made parve, so you can have it with your meat or dairy meals. It works great for large or small seder gatherings, and with vegetarians and meat-eaters alike. Kuku is an Iranian/Persian egg dish that I would describe as frittata-like.

Topics: Recipes, Passover
Cooking Woman

Kitchen Culture and Me

I have this memory where I'm five and it's Thanksgiving, or I'm 12 and it's Chanukah, or I'm 15 and in AP World History. They're all the same memory, and there are more. Almost every year of my public-school education, there has been some kind of school celebration of cultural and ethnic diversity. The common factor in these celebrations is food, because what better way to bring a diverse (and generally uninterested) group of students together?

Chocolate Tahini Hamentaschen (Final Photo)

Hamentaschen with Strawberry Balsalmic and Chocolate Tahini Fillings

Celebrating Purim involves listening to the reading of the scroll of Esther and donating to charity. It also, crucially, involves eating hamentaschen. These recipes, inspired by my favorite fillings as a child, are a combination of sweet and savory, cutting the often overly-sweet jam and chocolate fillings with a little bit more depth of flavor.

Topics: Recipes, Purim
Dorrit Corwin Dressed Up as Julia Child for School Presentation

From Spy to Spatula to the Small Screen

When I was in third grade, I had to choose a famous role model to research and present to my class. Naturally, I chose Julia Child – not because I was an aspiring chef or because I wanted an excuse to buy a red wig – but because I left the theater after seeing “Julie & Julia” (2009) absolutely fascinated by her legacy; both inside the kitchen, and beyond its walls. A female public figure with a personality as strong as hers was rare during the 1950s, and her role as a volunteer spy during World War II taught me that no one is just one thing. Even though history often highlights people solely for what they were most famous for, it’s important to look beyond that and explore their multiplicity of talents and contributions to society. 

Topics: Feminism, Food
Sofia Gardenswartz in "Serving Spoons" Apron

Double-Bound

I am the President of a nonprofit, Serving Spoons, that prepares and delivers healthy, home-cooked meals to families in need. I accepted this leadership position nearly five years ago, and though I expected to encounter challenges due to my age, I felt confident I could convince the other industry professionals to take me seriously if I demonstrated maturity, responsibility, and commitment to my organization. Yet one of the greatest challenges, as I soon discovered, wasn’t my mere fourteen years, but rather my identity as a female.

Topics: Food, Volunteers

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Jewish Women's Archive. "Food." (Viewed on October 21, 2018) <https://jwa.org/blog/food-corner>.

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