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:

2 Dishes to Keep You Cool as a Cuke

Fresh kirby cukes from the farmers’ market are the foundation of an excellent — and very easy — cold cucumber soup (left) and a sweet-and-sour salad from Carol Ungar’s new cookbook, “Jewish Soul Food.”

Sweet-and-Sour Cucumber Salad

We substituted shallots for the onion in this recipe because we had them on hand and loved the look of the purple color against the green of the cucumber.

Easiest Cold Cucumber Soup

Many recipes recommend salting the cucumbers to remove excess liquid. I don’t find this step necessary here, but if you’re a cucumber-prep purist, go ahead and place the chopped cucumbers in a colander, toss with a half teaspoon of salt, let sit/drain for 30 minutes in the sink, then rinse well with cold water before proceeding.

Bay-Area Bagel Saviors and All the Weekly Dish

San Francisco’s Bagel Saviors

Confessions of a Herring Hater

A trio of pickled herring on pumpernickel from Russ & Daughters Café (above) may be an exemplary version of the classic Eastern-European breakfast staple — but it couldn’t convince our author to give up her intense dislike of the stuff.