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
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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Recipes Gorgeous Apple Galette From Star Chef Alon Shaya For Rosh Hashanah
Chef Alon Shaya has won pretty much every culinary plaudit possible for bringing his gorgeously elevated take on Israeli cuisine to New Orleans. At his award-winning restaurant Shaya at the High Holidays, he can be relied upon to create a Rosh Hashanah menu that incorporates holiday symbolism with Middle Eastern flavors and fresh local ingredients….
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How A Mumbai Cook Prepares For Rosh Hashanah
This is part one of a two-part series. On the morning of [Rosh Hashanah](https://forward.com/schmooze/320610/rosh-hashana/ “Rosh Hashanah”) Eve 2016, I met Sharona Hayeems, a local Indian Jewish caterer, at her home in Dadar, a neighborhood in Mumbai where some of the remaining 4,500 Indian Jews in India still live. I was there to spend some time…
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WATCH: How To Make Chicken Fricassee And Rice With Apples
This video by Yiddish Forverts editor-in-chief Rukhl Schaechter and Eve Jochnowitz originally appeared in the Yiddish Forverts. I love to watch Rukhl Schaechter and Eve Jochnowitz create classic Jewish dishes, taking us through the recipes step by step in Yiddish (with English subtitles). The way they cook and the foods they prepare take me right…
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Recipes A Marvelous Indian-Jewish Sweet Custard For Rosh Hashanah
Halwa is a traditional Indian milk custard made by the Bene Israel Indian Jews in Mumbai for Rosh Hashanah. This recipe is an adaptation by the author’s mom, who now lives in Israel. In India halwa is made with “chick,” a wheat gluten, but in Israel, a majority of the community is using cornstarch as…
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