About Food

Eat, Drink & Think your way to the people, places, products and ideas that matter in the world of Jewish food. This is your daily destination for recipes, techniques, tips and trends, plus restaurant news, holiday menus and creative culinary ideas — all through a Jewish lens. From the classic to the iconoclastic; from traditional to modern, this is the place for the food forward to find out what’s relevant and delicious across the Jewish culinary landscape.

Recent Posts:

Weed-Infused (And Super Simple) Pineapple Blintz Soufflé For Shavuot

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour

Easy Lemon Yogurt Pie From Jamie Geller

How can something be so creamy and yet so light at the same time?

Jamie Geller’s 5-Ingredient Recipes for Shavuot

In my new column, exclusively for the Forward, my goal is to share with you exactly how I cook. My most popular cookbook, “Quick & Kosher: Recipes From The Bride Who Knew Nothing (now in its 7th printing), features glimpses into the story that is my life and my penchant for feeding my family, fast. Almost a decade later, my style hasn’t changed. My life has only gotten busier, my cooking faster and my ingredients fewer.

Jamie Geller’s Halva-Inspired Frozen Yogurt

Silan, AKA date honey, is a dark, sweet, concentrated fruit syrup that can be used much in the same way as honey, molasses or maple syrup. In Israel, silan is everywhere — drizzled over roasted veggies, slathered with tahini in pita, stirred into yogurt and featured in braising liquids, salad dressings and marinades. Sold in BIG jars and less expensive than bees’ honey, I started keeping it on hand and swapping it in lots of recipes. I recently learned biblical references to milk and honey are in fact referring to goats’ milk and date honey.

WATCH: Jamie Geller’s Ballroom Blintzes

These 5-ingredient crêpes are a must-add to your repertoire. Once you can make a crêpe, you can make ANYTHING! Seriously, breakfast, lunch, dinner, dessert and snacks can all start with this humble, paper-thin pancake. I’ll show you how easy crêpe making is and how creative you can get with the fillings. From Classic Cheese Blintzes (MY FAVE! I’m a sucker for the oldies but goodies) to Caesar Salad Blintzes to Ice Cream Blintzes… need I go on? Wait, maybe I will… Can’t leave without telling you my manicurist stuffs her crêpes with chopped meat and then fries them! What? YES! YUM!

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