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Food

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Eating Jewish: Krupnik (Polish Barley Soup)

by  Katherine Romanow

If I had to choose one word to describe the last few weeks it would, without a doubt, be indulgence. Between my birthday celebrations and holiday celebrations, I’ve done quite a lot of feasting. Friends and family have fed me delicious meals and I’ve also had the opportunity to cook some fabulous food as well. Yet, as good as it all was, when thinking about what to make for dinner one night last week all I wanted was something healthy (some vegetables, please) but that was also hearty.

Topics: Food, Recipes
General Tso Chicken

Eating Jewish: Chinese Food and Christmas

by  Katherine Romanow

A quick read through the food sections of many newspapers and you’ll find a multitude of articles suggesting what to make for holiday (read, Christmas) meals. On the other hand, a read through Jewish newspapers, magazines and blogs leads one to find articles discussing the relationship between Jews and Chinese food that has long defined Christmas for many in the community.

Topics: Food, Recipes

Eating disorders and Orthodoxy

by  Kate Bigam

I’ve never been particularly offended by the various cultural stereotypes of Jewish women that portray us being zaftig, food-loving mamalehs-in-the-making; as someone who falls perfectly within the parameters of this description, I tend to favor anything that lends legitimacy to my, uh, lovely lady lumps. But when it comes to Jewish women’s body image, there may be a darker reality lurking out of the sight of stereotypes.

Jasmine Einalhori: The next great kosher chef

by  Kate Bigam

I can’t cook much beyond macaroni and cheese (I’m learning!), but I love a good cooking show. In fact, on nights that aren’t Wednesdays, it’s likely I’ll mention at least once that I wish “Top Chef” were on every evening; I love all iterations of it, including “Just Desserts,” “All-Stars,” and even the subpar “Masters.”

Topics: Television, Food
Sephardic Leek Patties

Eating Jewish: Sephardic Leek Patties

by  Katherine Romanow

Once you’ve read this post, get to the kitchen and make this recipe because these leek patties are delicious. I even think that these might be one of my favorite recipes I’ve made for the blog so far. They’re satisfying and comforting, in the way that dishes with potatoes in them usually are, and the perfect thing to eat at his time of year when it’s getting colder outside. They are ideal Hanukkah fare but I also know that this recipe will make a recurring appearance in my kitchen throughout the rest of the year as well.

Topics: Food, Recipes, Hanukkah

Eating Jewish: Corn Latkes

by  Katherine Romanow

Any excuse to eat fried foods is a good thing in my books. Fried foods are my weakness, something I just can’t help myself from eating despite knowing that the outcome will usually involve an unhappy stomach and a lot of sparkling water to try to make myself feel better. If there’s anything fried on a restaurant menu, you can almost be certain that I’ll order it and I’m of the opinion that most things taste better after having been cooked in some hot oil until they are golden and crisp.

Topics: Food, Recipes, Hanukkah
"The Encyclopedia of Jewish Food," by Gil Marks, September 2010

Eating Jewish: 'The Encyclopedia of Jewish Food'

by  Katherine Romanow

As an academic of Jewish food, I’m always on the lookout for new publications on the topic. It is a burgeoning area in which new research is being done all the time and a multitude of books and cookbooks are consistently being published. Despite wanting to buy all these books (especially the cookbooks), it is simply impossible, both financially and due to the fact that I can’t spend every waking hour reading about Jewish food (despite the fact that it would appear that’s what I do to the people close to me).

Topics: Food, Recipes

Eating Jewish: Pumpkin Pancakes

by  Katherine Romanow

The words for this post seemed to escape me every time I sat down to write it, over the last few days. I got as far as a few sentences but seemed incapable of writing anymore. I can’t really say what stopped me from putting the words down on paper (or more accurately in a word document), but they simply weren’t flowing. I enjoyed making and eating these pumpkin pancakes but couldn’t find a way to express this. Yet after reading a friend’s thoughts concerning the act of cooking, I was reminded (something I’m grateful for) of some of the reasons I love spending so much time in the kitchen.

Topics: Food, Recipes

Eating Jewish: Babka

by  Katherine Romanow

With all the delicious desserts that are part of the Ashkenazi culinary repertoire it’s hard to choose a favorite, but I think that after trying many of them I can safely say that babka is my favorite. My love for babka only developed relatively recently but it’s a strong one. I owe my introduction to this delightful dessert to my wonderful friend and fellow blogger Alma Heckman. We lived together in Boston over the summer of 2008 when we both cooked and ate considerable amounts of Jewish food.

Topics: Food, Recipes

Eating Jewish: Chittarnee (Sweet and Sour Chicken in Onion Sauce)

by  Katherine Romanow

I want to start off by saying that this may not be the prettiest dish to look at, but trust me, it is very tasty. I will admit that I was doubtful about how this dish would taste while it was being prepared. It looked more like an unappetizing mix of chicken and tomatoes to me than a delicious Indian chicken dish, and not something I wanted to be eating for dinner that night. I almost gave up on the whole thing and decided that I wouldn’t be writing about this dish for Eating Jewish, when my friend insisted otherwise and added the remaining ingredients that brought the dish together.

Topics: Food, Recipes

Eating Jewish: Kheer (Indian Rice Pudding)

by  Katherine Romanow

In the middle of brunch with friends on Sunday afternoon, a leaking ceiling in our apartment left my roommate and I scrambling. In the middle of preparing the meal we were going to serve, we had to stop cooking and deal with the water that clearly should not have been coming through the ceiling. Rather than frying eggs and baking potatoes, we were trying to strategically place buckets under the leaks, mopping the water that had accumulated on the floor, moving furniture and assessing the damage.

Topics: Food, Recipes

Eating Jewish: Plum Kuchen

by  Katherine Romanow

As I walked through the fruit and vegetable section of my local grocery store, I couldn’t help but notice the pile of oval shaped, deep purple Italian plums that were for sale. For weeks I had been buying deliciously juicy peaches and nectarines (of which every bite evoked summer), but it was impossible to ignore the dark color of these plums, which stood out against the bright oranges and reds of these other fruits, signaling the onset of fall. Aside from buying a few to eat that day, I knew I had to find a recipe that would highlight these fruits.

Topics: Food, Recipes

Eating Jewish: Almond Sponge Cake, to break the fast

by  Katherine Romanow

The meal that breaks the fast of Yom Kippur is one that is needed to revive the body after a long day of reflection and repentance, and the food which one eats to break the fast is an important consideration. The meal that is served after the fast should consist of dishes that are light on the stomach and easy to digest after this long period without food. Every community has their own traditions concerning the food that is usually served at this meal. Within the Ashkenazi community the fast may be broken with a dairy meal including things such as bagels and cream cheese or coffee cake.

Topics: Food, Recipes, Yom Kippur

Eating Jewish: Rice with Chicken - a pre-fast meal

by  Katherine Romanow

After the celebration of the New Year and feasting on the many foods that make up a central part of its celebration, comes Yom Kippur and the time to fast. Despite the fact that this day is concerned with the abstention from eating, food still plays an important role in the observance of this holiday. One needs to fortify themselves with the proper food prior to the beginning of the fast in order to help sustain themselves through the day. Ideally foods should be filling and those that are salty or spicy are usually avoided so as not to cause excessive thirst.

Topics: Food, Recipes, Yom Kippur

Eating Jewish: Black-eyed Pea Stew (Lubiya)

by  Katherine Romanow

As I may have previously mentioned, baking is one of my favorite things to do. When I first entered the kitchen, baking is what I began with. It came easy to me and I knew that if followed the instructions and measurements outlined in a recipe, the results would, more likely than not, turn out to be delicious. I have always felt more confident when it comes to baking and because of this it has become an activity that I try to do as often as possible.

Topics: Food, Recipes

Eating Jewish: Pumpkin Cupcakes

by  Katherine Romanow

The cannon of Jewish recipes is an extensive one that spreads across many places and generations. Many of the recipes contained therein have been cooked by generations of women with only small changes in the way they have been prepared. Many of these recipes have come to be viewed as traditional dishes, prepared on holidays, Shabbat and other special occasions. They have come to play an important role at these times and are often specifically associated with these occasions.

Teiglach

JWA's Greatest Hits: Eating Jewish: Teiglach (Ashkenazic Honey Dough Balls)

by  Katherine Romanow

Honey is an integral element on the Rosh Hashanah table and in thinking about what to write about for my posts about foods to serve during the upcoming New Year celebrations, I knew I had to include a dish in which the main ingredient consisted of this golden sweetener.

Eating Jewish: Apple Cake

by  Katherine Romanow

I don’t quite know how it happened, but the nights are getting cooler and there’s that feeling of fall in the air. Summer is winding down and with that comes the reds, yellow and orange colors of the changing leaves, thicker sweaters and of course the High Holidays. With the New Year almost upon us, attention is beginning to shift to the upcoming celebrations and of course what will be served at the festive meals that will be part of the holiday.

Nutrition and Social Welfare: What Would Frances Stern Do?

by  Leah Berkenwald

On August 23, 1914, pioneering nutritionist Frances Stern published an editorial that identified the connection between nutrition, socio-economics, and social welfare. 

Topics: Food

Eating Jewish: Caramels from Baden -- A way to remember

by  Katherine Romanow

Talking about food, about the recipes that we’ve tried and recipes that we want to try is often a topic of conversation when I’m with my family and friends. It allows us to share recipes for dishes that we’ve enjoyed and those that we think others would also enjoy. It gives us the opportunity to learn about new dishes or about new ways to make ones that we’ve previously tried. We get to share the stories that go along with the dishes, while at the same time allowing us to connect to our cultural and religious identities.

Topics: Food, Recipes, Holocaust

Eating Jewish: Bagels

by  Katherine Romanow

My neighborhood in Montreal, called Mile End, is known for hipsters, Chasidic Jews and bagels. Although each of these topics could potentially make for an interesting blog post, it is, of course, the bagel that I would like to discuss. I absolutely love bagels and have been eating them for as long as I can remember. Living in walking distance of two of the most famous bagel shops in the city means that they’re on the menu very often.

Topics: Food, Recipes

Eating Jewish: Poppy-Seed Cookies

by  Katherine Romanow

Growing up, most foods that contained poppy-seeds simply didn’t appeal to me. I was wary about those tiny black seeds that dotted pastries, muffins or cookies and wished that they simply weren’t there. Due to this aversion to poppy-seeds, I usually stayed away from desserts that contained any. Yet in the last few years that has changed, mainly because of a poppy-seed strudel that opened my eyes (or rather my taste buds) to the nutty sweetness that poppy-seeds could bring to a dish.

Topics: Food, Recipes

Eating Jewish: Salade Cuite (Moroccan Matbucha)

by  Katherine Romanow

I remember being enamored by the various small salads that were placed on the table to begin the meal at the first Shabbat dinner I attended that was hosted by my friend’s parents, of whom her father is Moroccan. The salads, of which there was, among others, corn salad, avocado salad, roasted red peppers, beets, radishes, and of course salade cuite, which literally means "cooked salad" in English, were a nice way to start the meal. The salade cuite came highly recommended by my friend, who loves it and can’t have Shabbat dinner without it.

Topics: Food, Recipes

Eating Jewish: Borekas

by  Katherine Romanow

I always said that I was a knish girl. They were my first choice when buying something to eat at the snack bar in elementary school and if they were on the menu at a restaurant there was no doubt that I would order them. However, this all changed recently when I was introduced to the boreka. I was having a conversation about Jewish food (something that seems to happen quite often with most people that sit down to talk to me) with my friend who is Sephardic. When she told me that she preferred borekas to knishes, I was skeptical.

Topics: Food, Recipes

Eating Jewish: Coconut Jam

by  Katherine Romanow

Nothing says summer to me like coconut; whatever form it comes in, its taste and smell evoke a beautiful summer day with the warmth of the summer sun on my skin (it also reminds me of a coconut suntan lotion I loved the smell of as a kid and which happens to be my first memory of its smell) Needless to say, I have always loved coconut and I will eat it in almost any dish, whether it is sweet or savory.

Topics: Food, Recipes, Passover
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