What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

1) Soak dried mushrooms in 1 quart boiling water for about 30 minutes. Strain through a coffee filter or cheesecloth. Discard woody stems; coarsely chop and reserve the filtered liquid. 2) Melt the ...

This mushroom barley soup is of the most flavorful and comforting soups I’ve ever made. A perfect mushroom soup for cold winter days that will warm you up. This easy soup is made of fresh mushrooms, ...

Dear Noelle: My husband and I love the mushroom barley soup at Junior’s Deli in West L.A. Could you possibly get the recipe so we can make it at home? Thanks. Note: Adapted from Junior’s Deli in West ...

The portobello mushroom, full size or baby, works well in mushroom barley soup. Eating mushrooms requires a certain level of faith and courage among all but the most knowledgeable mycologists. The ...

Queen Esther, the heroine of the Purim tale, was quite a woman. Not only did she outwit the evil Haman and save the entire Jewish population of Persia, she did it all as a vegetarian. Or, by today’s ...

New perk: Easily find new routes and hidden gems, upcoming running events, and more near you. Your weekly Local Running Newsletter has everything you need to lace up! Subscribe today. This flavorful ...

Mushroom barley soup gets a rev of flavor from a bottle of nut brown ale in the beginning and a splash of pickle brine at the end for brightness. Enjoy it for a cozy Christmas Eve or anytime you want ...