  Dear Reader,
Jewish cooking is one of the ways we stay connected, and it’s why the Forward works so hard (with your help!) to bring you in-depth reporting on food as well as new recipes to try from all over the Jewish world.
I love trying new recipes and finding new ways to connect my Jewish life to my culinary adventures. This year, I’ve taken an even deeper dive into Sephardic cooking — not just the rich flavors and dishes, but the powerful history of this tradition, kept alive and thriving despite centuries of persecution and forced assimilation.
Sephardic cooking is a huge part of Jewish culture — and of the Israeli culinary scene. That’s why, in partnership with JArts Boston’s Taste of Israel Festival later this month, I’ll be talking with chef, scholar, and author Hélène Jawhara Piñer as she takes us through some of the highlights of her acclaimed 2021 cookbook, “Sephardi: Cooking the History.” This (free!) event is a can’t-miss chance to cook along with Hélène as she teaches about the remarkable journey of Sephardic Jews from Spain through Arab lands and into Israel.
The Forward’s partnership with JArts Boston is made possible by our amazing donor community. When you give to the Forward, you connect your kitchen to other Jewish tables around the world. Make a gift today to help make more of these events, with star speakers like Hélène, available to anyone, anywhere. See you there,  Rob Eshman, National and Food Editor The Forward |