Food

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Overturn the World

by  Susan Reimer-Torn

On July 2, 1965 the Equal Employment Opportunity Commission (EEOC) began its work for women's equality, enforcing Title VII of the Civil Rights Act of 1964, which among other things prohibited employment discrimination within labor unions. This week, we take a glimpse even farther back, to the turn of the century, to the roots of women organizing for fair prices.

"Women Resume Riots Against Meat Shops" New York Times, May 17, 1902

The Real Housewives of the Lower East Side

by  Judith Rosenbaum

One hundred and ten years ago today, something surprising happened. Jewish immigrant housewives in New York City—concerned and angry about a sharp rise in the price of kosher meat from 12 cents to 18 cents per pound—launched a kosher meat boycott that lasted nearly a month, spread to several other boroughs of New York, sparked violent riots and arrests, and attracted much media attention before ending with the successful lowering of meat prices.

Passover recipe roundup

by  Kate Bigam

Tonight marks the fourth night of Passover, and you’re probably running low on leftovers from the first two nights’ seders (if you had any to begin with). Fear not!

Lesléa Newman

How To Make Matzo Brei

by  Lesléa Newman

It has to be Sunday morning,
not just any Sunday morning
the Sunday morning of Passover

Topics: Food, Passover, Poetry
Marge Piercy

Matzoh

by  Marge Piercy

Matzoh

Topics: Food, Passover, Poetry
Artichoke Pesto with Matzah

Eating Jewish: Artichoke pesto with matzah

by  Katherine Romanow

Reading through my copy of the Encyclopedia of Jewish Food by Gil Marks, I learned that artichokes are a common feature on the Passover tables of Italians and other Sephardim, since they usually first appear in early spring. I immediately knew that I wanted make this culinary tradition part of my own Passover celebrations. Yet, I have to admit that artichokes are one ingredient that intimidate me with their spiny outer leaves and inner choke that can be gag-inducing if not removed properly. Until I overcome my fear of artichokes (and for convenience's sake), I used using jarred or canned artichoke hearts.

Topics: Food, Passover
Coconut Matzah Brei

Eating Jewish: Coconut Matzah Brei

by  Katherine Romanow

I’m going to let you in on a little secret of mine: I actually like those tinned coconut macaroons that come out for Passover each year.

Topics: Food, Passover
Fava Bean Soup (Bessara)

Eating Jewish: Fava bean soup (Bessara)

by  Katherine Romanow

I pride myself on constantly using and experimenting with a variety of ingredients when I cook. However, fava beans were one of those things that hadn’t made it into my culinary repertoire.

Topics: Food, Passover
Wine-stewed Prunes with Mascarpone Cheese

Eating Jewish: Not your bubbe’s compote

by  Katherine Romanow

You're probably thinking that prunes don’t belong in the same sentence as dessert, let alone anywhere near the sweet finish of a meal.

Topics: Food, Recipes, Passover
Quajado for Passover

Eating Jewish: Quajado for Passover

by  Katherine Romanow

Passover cooking is certainly defined by the dietary restriction of abstaining from chametz, or leavened grain.

Topics: Food, Recipes, Passover
Espinacas con Garbanzos (Spinach and Chickpeas)

Eating Jewish: Espinacas con Garbanzos (Spinach and Chickpeas)

by  Katherine Romanow

Hamantaschen are the signature food of Purim, and I definitely look forward to this time of year knowing that I’ll get to eat my fill of those delicious cookies.

Topics: Food, Recipes, Purim
Hamantashen

Cookie cleavage: How much is too much?

by  Preeva Tramiel

I took these pictures last Purim to illustrate a little-discussed aspect of the aspect of hamantashen baking: Cookie cleavage.

Topics: Food, Purim
Chocolate

Eating Jewish: The Jewish story of chocolate

by  Katherine Romanow

Valentine's Day is not a Jewish holiday. These days it's a secular holiday associated with flowers, candy hearts, and, best of all, chocolate.

Topics: Food, Recipes
Taylor Dayne, 2011

Celebrity Cook-Off's Taylor Dayne wins hearts with matzah ball soup

by  Kate Bigam

I happen to think “Leslie Wunderman” would’ve been a fine stage name, conjuring up images of a sort of Jewish Wonderwoman, but I guess ‘90s pop star Taylor Dayne didn’t agree.

Topics: Television, Food
Debbie Friedman

The Lives They Lived: Jewish women to remember in 2011

by  Leah Berkenwald

“[Debbie Friedman] emphasized the value of every voice and the power of song to help us express ourselves and become our best selves. As she wrote for JWA's online exhibit Jewish Women and the Feminist Revolution: 'The more our voices are heard in song, the more we become our lyrics, our prayers, and our convictions.' The woman who wrote the song that asks God to 'help us find the courage to make our lives a blessing' herself modeled for us what that looks like.”—Judith Rosenbaum.
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Aloo Gobi Latkes

Eating Jewish: Aloo Gobi Latkes

by  Katherine Romanow

It’s that time of year again when food blogs and websites are filled with recipes for latkes and other fried delicacies for Hanukkah, and kitchens (along with the cooks!) begin to smell of all things deep fried. As my thoughts turned to the latkes I was going to make for Eating Jewish, I knew I wanted to do something different.

Topics: Food, Recipes, Hanukkah
Bialys

Eating Jewish: Bialys

by  Katherine Romanow

I have an affinity for baked goods, both savory and sweet, that runs deep.

Topics: Food, Recipes
Hadassah Everyday Cookbook by Leah Koenig

The Hadassah Everyday Cookbook: A great addition to your cookbook collection

by  Katherine Romanow

Due to the proliferation of food blogs and cooking websites with thousands of recipes at our fingertips, some folks question the need for cookbooks at all. I am not one of them.

Topics: Food, Non-Fiction
Cabbage Strudel

Eating Jewish: Savory cabbage strudel

by  Katherine Romanow

As far as underrated vegetables go, cabbage is near the top of the list. People generally don't rhapsodize over cabbage like they do for fresh sweet corn or a juicy red tomato.

Topics: Food, Recipes, Sukkot
Iraqi Almond Milk

Eating Jewish: Breaking fast with Iraqi almond milk

by  Katherine Romanow

For most of us, the break fast meal following Yom Kippur evokes images of bagels and cream cheese, coffee cake, blintzes and noodle kugel.

Topics: Food, Recipes, Yom Kippur
Sephardic Fish with Tomato Sauce

Eating Jewish: Get ready to fast with Sephardic fish in tomato sauce

by  Katherine Romanow

Even before Rosh Hashanah was over this year, my mind turned to what I should make for Yom Kippur.

Topics: Food, Recipes, Yom Kippur
Rosh Hashanah Chicken with Cinnamon and Apples

Eating Jewish: Rosh Hashanah Chicken with Cinnamon and Apples from Metz

by  Katherine Romanow

Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year, to the apple cake eaten at the end of a meal. Thinking about all the apple-eating that happens on this holiday, I couldn’t help but notice that more often than not apples are used in the dishes that grace the dessert table. However, while flipping through Joan Nathan’s latest cookbook Quiches, Kugels, and Couscous (I think this is definitely one of my favorite cookbooks at the moment) my assumptions about apples and desserts were dispelled when I saw the recipe for Rosh Hashanah Chicken with Cinnamon and Apples from Metz. I got extremely excited about this dish and I knew that I had to make it seeing as apples don’t often make it into the savory dishes that I cook.

Etta King and Her Mom, Yael

Righteously bouncing back: What baking challah means to me

by Etta King Heisler

The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.

Apple Granita

Eating Jewish: Apple cake - New twists on an old classic

by  Katherine Romanow

Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.

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