Nandita Godbole is an Indian origin food writer and cookbook author, living in Roswell for nearly 12 years now. She was raised Hindu but has Jewish roots as well. In her upcoming book, "Not For You: Family Narratives of Denial & Comfort Foods", she discusses some of the influences of a mixed faith marriage in the early and mid 20th century, in rural India, on a young family, and how some of the hurt was perpetuated through time.
From gefilte fish to the mufletta, Jewish cuisine is as varied as the many countries Jews have lived in
On the morning of Rosh Hashanah Eve 2016, I met Sharona Hayeems, a local Indian Jewish caterer, at her home in Dadar, a neighborhood in Mumbai where some of the remaining 4,500 Indian Jews in India still live. I was there to spend some time watching her cook for Rosh Hashanah. Read more: https://forward.com/food/382673/how-a-mumbai-cook-prepares-for-rosh-hashanah/
Latif Jiji looks over this year’s crop at Chateau Latif with an expression of satisfaction.
Bino Gabso, better known as Dr. Shakshuka, has the prescription for what ails Tel Aviv’s fast food customers: a recipe he perfected behind bars
A recipe for masapan (marzipan) and details on Sephardi wedding customs.
Several times a month Jeanette Chawki welcomes a handful of strangers into her Brooklyn home. There, the visitors learn about life in her native Lebanon, talk about their own backgrounds, and eat food — lots of it.
Not much could have prepared Molly Yeh for moving from New York City to Grand Forks, North Dakota — a city of a little over 50,000 residents near the state’s eastern border with Minnesota.
Michael Schwartz learned about his family’s history and culture in part through the food of his grandmother, who, as a teen, fled the Holocaust.
Want the secret recipe to the perfect global Jewish cocktails? Read on. After all, the story of Purim is, in part, a story about “passing” — hiding your identity because it is disadvantageous or even deadly to be who you really are.
Purim is right around the corner! Many communities exchange mishloach manot (Hebrew: sending of portions). In our Ladino community, I’ve always heard it referred to as Platikos di Purim (Purim plates).
Culinary historian and Jewish educator, Michael Twitty, calls his way of cooking Jewish food “Afro-Ashkefardi,” a cuisine that reflects his love of being both African American and Jewish.
Twitty’s embrace of all the various parts of himself — African, African American, European, black, white, gay, Jewish — sometimes raises hackles, as does his habit of speaking his mind.
Far East flavors make these Jewish pastries exciting again. Classic sweet rugelach get a Chinese twist with a filling of chestnuts, goji berries, and Chinese five-spice powder.
Eating Greek at Hanukkah might seem like a contradiction but on the flip side of this dichotomy are centuries during which Greek-Jewish flourished with Jews living and thriving in Greece. And the Jewish food of Greece can add so much to Hanukkah celebrations.
Timna refers to both a city in the ancient Yemeni kingdom of Qataban, on the frankincense route, and a valley in southern Israel once home, it is believed, to King Solomon’s mines. The chef, Nir Mesika, has his own strands of history in the region: He grew up in Israel and can trace his ancestry to Egypt and Morocco.