Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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Food influencer Eitan Bernath has millions of followers, is the CEO of his own company and has a new cookbook. Also, he just turned 20.
At just 20 years old, the social media food star is the CEO of his own company, Eitan Productions. Plus, his first cookbook is out this week.
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Flaxseed crackers
The best way to get your fix of this healthful seed is as a sweet, salty and very crunchy snack
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The many reasons you should be eating more flax
The spring flower that lowers cholesterol, eases menopause — and causes Talmudic fights
The Latest
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Edith’s, a Brooklyn eatery and market, celebrates Jewish food from around the world
A market and restaurant expands with offerings from around the Diaspora.
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Need a great pre-Passover cocktail? Check out ‘Elijah’s Cup’
For years, I’ve been wondering why there hasn’t been a great cocktail created for the Seder. I know what you’re thinking: Isn’t four cups of wine enough? Well, no. I grew up drinking the customary four cups of Manischewitz Concord Grape Wine. I have a strong sensory memory of that experience, which I used to…
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Lilly Zabar’s famous chicken soup and matzo balls
This recipe is from “Zabar’s: A Family Story, with Recipes” by Lori Zabar. Chicken soup is the perfect balm for homesickness as well as for physical ailments. While Louis, Ada, Rose, and Lilly were acclimating to their new country, chicken soup with matzo balls evoked memories of the childhood warmth and security that had been…
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How Zabar’s became Zabar’s: an insider’s story
As a kid growing up on Manhattan’s Upper East Side, I always wanted to be a West Sider — and I can sum up the reason in one word: Zabar’s. I crossed the park every chance I got. That’s where my best friend lived, and two blocks up from her apartment — occupying not one…
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It’s artichoke season: here’s your harvest dinner menu
My artichokes took a beating in the December storms, which they liked. By last week the wide dusky green leaves and stalks, swollen fat from all the water, produced bouquets of tight, cone-shaped flower buds. That’s when I called dinner. Last winter at the Forward’s virtual gala, I auctioned off an Artichoke Harvest Dinner for…
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An Italian Jewish cookbook in time for Passover
To some, orecchiette is just a pasta shape. To Benedetta Jasmine Guetta, it’s infuriating. “The history of orecchiette literally enrages me,” she said of the pasta whose name translates as “little ears.” Italians tell her the pasta shape comes from the Puglia region, unaware that it originated with the Jews who settled there from the…
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Did Jews name this classic Italian cookie?
When the Italian bakery and cafe Il Fornaio opened its first American branch in San Francisco, I was hired as a cookie baker. The night before my first day on the job, I tried my first pot brownie, and then, rookie mistake, my second. I spent the night in a paranoid wakefulness, arrived at work…
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Drink spring: Make your own bittersweet aperitif
Every spring morning I walk into my backyard, take a deep inhale, and wish I could bottle that smell. This year, I did it. The artichokes put an herby bitterness into the air, the verbena adds citrus, the bay notes of grass and menthol. It is a delicious, fleeting smell, so present in the air…
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