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Food

Food for Thought

As a resident of Massachusetts, I urge you to fight against any incoming bills that could harm SNAP, the Supplemental Nutrition Assistance Program, and the millions of Americans who cannot feed themselves or their families without it.  

Joan Nathan on Food, Travel, and Tradition

At the Jewish Women’s Archive we believe that good food and good stories will always bring us together. When both the food and the stories are provided by a culinary Jewish superstar like Joan Nathan, forming these kinds of connections is easy.

Vegetarian Matzoh Ball Soup

I have been a vegetarian for about seven years now, and one of the only foods I regret giving up is good matzoh ball soup. My mom has made it for holidays my whole life, and I miss it. Nothing’s better than eating matzoh ball soup, loaded with chicken and vegetables, and sitting with your family during the holidays.

Nigella Lawson

Nigella Lawson’s numerous cookbooks and cooking shows have earned her the (often fraught) title of domestic goddess.

Brown Butter Chocolate Chip Challah Rolls

Recently, instead of lying on the floor feeling impending doom, I’ve been trying to do positive things, one of which is baking challah. Here’s a recipe that has cheered me up, and I hope will cheer you, too––or at least give you something to do while you watch the horrible/amazing new CW drama Riverdale and wonder when Betty and Veronica will get together.

Sufganiyot (Jelly-Filled Donuts)

Many American Jews are surprised to discover that donuts—specifically, jelly donuts—are a traditional Hanukkah food. Eating donuts at Hanukkah dates back several centuries in Europe, and is associated with the holiday for the same reason latkes are—foods fried in oil are symbolic of the Hanukkah miracle of a small amount of oil lasting for eight days. Jelly donuts, or sufganiyot, as they’re called in Hebrew, are known today as an Israeli treat (the Labor Federation in then-Palestine declared them the “official” food of Hanukkah in the 1920s), and Americans have happily adopted the custom. Below, JWA food writer Lisa Yelsey shares her own recipe for sufganiyot:

Sweet and Savory Challah Rolls

Happy Thanksgiving! I hope that you are able to enjoy the holiday, but if Thanksgiving is a stressful holiday for you, I hope you are at least able to enjoy some good food. In pursuit of that goal––I present Sweet and Savory Challah Pull-Apart Rolls!

The Ham Sandwich

Looking back, I now know that the comment about my sandwich choice was an extremely inappropriate thing for a coach to say to a student. It was also just rude. But most of all, it capitalized on my outsider-ness. 

Honey and Hanukah: How Food Justice has shaped my Judaism

Food and food justice had always been something that my family and I were passionate about, so I decided that for my Bat Mitzvah project, I would found a Community Supported Agriculture (CSA) program at my temple. CSA is a system in which customers pay a deposit in exchange for weekly bags of fresh vegetables, giving farmers more financial security, and the customer a steady supply of healthy, environmentally friendly, and in-season produce. 

Pumpkin Spice Rugelach

Hi Everyone! Hope you all had a wonderful Rosh Hashanah, a meaningful Yom Kippur, and an easy fast. And next in the annual fall marathon of Jewish holidays, I hope you have a great Sukkot. In honor of this holiday, filled with stuffed foods and fall vegetables, I’ve put together a recipe for pumpkin spice rugelach.

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How to cite this page

Jewish Women's Archive. "Food." (Viewed on February 18, 2019) <https://jwa.org/topics/food>.

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