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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Recipes
No Knead Challah
This is the easiest, best tasting challah in the entire world. This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on…
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Recipes The 3 Easiest Brisket Recipes Ever
This year, just to keep us on our toes, Rosh Hashanah plunks itself down right in the middle of the week. But that should in no way deter the busy brisket maker! Having authored “The Brisket Book: A Love Story With Recipes,” I know how ridiculously easy it can be to make a perfectly perfect…
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Recipes Levana’s Easy Sweet-And-Sour Brisket
Adapted from “Levana’s Table: Kosher Cooking For Everyone,” by Levana Kirschenbaum, I have taken some liberties with this recipe. This tasty, tangy brisket shines for two reasons: It gets a zing from the addition of Coca Cola (a Southern twist) and it’s the only brisket recipe in my book with a blender sauce. If a…
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Recipes Temple Emanu-El Cranberry Brisket
Quivering cranberry slices melt into the meat and slowly caramelize to give this brisket its lovely character. The cranberry make it sweetish, but the onions help give it a wonderfully balanced taste. Make it the day before you are going to serve it. This recipe is adapted from the recipe of Roberta Greenberg, assistant to…
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Recipes My Former Best Friend’s Ex-Mother-in-Law’s Brisket
I used to be embarrassed that this was my brisket recipe. It’s the first I ever cooked. It is never going to be the sophisticated brisket a superstar chef would brag about (Heinz chili sauce? Lipton Onion Soup Mix?) but it is insanely good: achingly tender, bathed in a sweet, rich, thick tomato-y sauce. Almost…
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Recipes 4 New Cookbooks Offer New Foods For The New Year — And One Of Them’s Bacon
Both nights of Rosh Hashanah, we recite the shehechiyanu blessing of thanks for reaching this moment, for experiencing a new or special occasion. On the first night, we say it in celebration of the new year. On the second night, for those who celebrate two days of the holiday, the new year is no longer…
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Recipes Guava and Cheese Babka
New Cookbook: “Modern Jewish Baker” by Shannon Sarna New Food: Guava This recipe was inspired by my friend and colleague Jennifer Stempel, who loves combining her Cuban and Jewish heritage in dishes like Cuban matzo ball soup, plantain knishes and guava hamantaschen. Guava and cream cheese pastries are one of the most classic sweets at…
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Recipes Duck Bacon
At Jack’s Wife Freda we looked for an interesting alternative to bacon, careful not to deprive our customers of a smoky, salty breakfast option. This duck bacon is the result! Duck breasts have a top layer of fat, mimicking the indulgent crispiness of pork belly. Even if you love the pork version, this is a…
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Recipes Duck Lardon Salad
A riff on the bistro classic seen in most French restaurants, we’ve substituted our duck bacon for the pork lardons. The smoky duck fat and rich egg yolk create a sinfully good dressing for this relatively light salad. Recipe by Julia Jaksic Yields 2 salads 1 smoked duck breast (see Duck Bacon recipe), unsliced 2…
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Recipes Syrian Meatballs (Keftes Garaz) With Cherries And Tamarind
One of the great gifts of the Syrian Jews to gastronomy is this meatball dish. Flavored with tamarind sauce [see “What Is Tamarind” below] and dried and frozen sour cherries, this sweet and sour keftes meatball recipe has been handed down for five generations in the family of Melanie Franco Nussdorf, a Washington lawyer who…
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Recipes Steamed White Fish With Cardoons And Lemon In Parchment
New Cookbook: “The Book Of Greens” by Shannon Sarna New Food: Cardoons Cooking en papillote, which is steaming in parchment paper, is one of the simplest, clean methods around, and it is especially great for cooking fish. It is pretty fail-safe in terms of overcooking; and it imparts flavors and moisture wonderfully. You basically pile…
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