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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‘99 Bottles Of Beer On The Wall’ Includes A Shmaltz Brew
I don’t like beer very much, but I did pick up a six-pack last week. Okay, so it wasn’t an actual six-pack of beer — it was a “six-pack” of small paintings of different beers. The beers, 99 of them, were on view at Gitler &____, the art gallery in my old neighborhood of Hamilton…
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The Great Connecticut Chopped Liver Quest
Definition of “birthright” (courtesy Merriam-Webster dictionary): a right that you have because you were born into a particular position, family, place, etc. Well, okay, I was born into a Jewish family and I, therefore, consider noshing on chopped liver — be it sandwich, appetizer or full-scale platter — to be my birthright. So it seemed…
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18 Unbelievably Creative Wedding Cakes
Unless you live in Israel, you’ve probably never heard of Tu B’Av, but it’s one of the happiest of Jewish holidays. In fact, Tu B’Av is the “love holiday” (sort of like American Valentine’s Day), which makes it a perfect day to get married! What is a sure thing at a wedding (besides two people…
The Latest
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Recipes How ‘Jewish Rachael Ray’ Love Story Became An Israeli Cooking Adventure
This is the third column in a series I’m writing exclusively for the Forward. My goal, as always, is to share 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…
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Jamie Geller’s Schwarma Chicken Pita
If you can’t find shawarma seasoning make your own with 1 tablespoon each coriander, cumin, cardamom, chili powder, steak seasoning and smoked paprika — for an easy finger-food, kid-friendly meal loaded with flavor. 1 pound dark meat cutlets, cut into ½-inch thick X 2-inch long pieces ¼ cup shawarma seasoning 2 tablespoons olive oil 2…
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Jamie Geller’s Harissa-Spiked Carrots
Harissa is a spicy Tunisian or Moroccan condiment used to flavor meat or veggie dishes. You can make your own with our easy harrisa recipe, or use store bought, to save on time. 8 medium carrots 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ¼ cup prepared harissa (use our recipe or…
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WATCH: Jamie Geller’s Hummus Recipe
I’m a sucker for hummus, on EVERYTHING — my eggs, my salads, my burgers, my bagels, my gefilte, my roasted veg and my falafel, of course! Sometimes I schmear it; sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas and sometimes with roasted red peppers. But most always…
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Is This Meme On Kashrut Symbols Funny? Forward Editors Weigh In
Someone who shall remain nameless sent this meme to me today. I don’t know where it’s from or who made it [update: I was just informed that this meme originated from a Modern Orthodox meme Facebook page called “Torah U’Memeda”], but it states that one should “take some time to learn different kosher symbols before…
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Here’s How PBS’s ‘Food Flirts,’ 75 and 80, Work It With Young Chefs
They’ve been bestselling authors, social-media stars and champion bakers. Now, Marilynn and Sheila Brass are reinventing themselves again. With “Food Flirts,” their new PBS show, the Brass sisters have become the most irresistible stars in TV’s vast universe of food shows. There’s no hip-shaking here: “Flirting” means these culinary detectives cajole their way into kitchens…
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Jewish Sisters Bring Their Brand Of Haimish Veganism To The LES
Erica and Sara Kubersky owe their success to cute Israeli cows. The sisters, who oversee a bicoastal vegan empire, encountered the bovines on a childhood visit to a kibbutz where their father’s family lived. “We met the calves,” recalls Erica. “We fell in love. And that’s where the vegan thing started.” Fast-forward to 2017: The…
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Cooking In Color — How Dinner Went From Drab to Dramatic
Iceberg lettuce. Pink tomatoes. Bottled dressing. The salad of my youth, a requisite part of every meal, was all that I knew, and I liked it. Start the meal with a slice of melon or half a grapefruit, move on to the iceberg salad, and then a main course. And while salads continue to be…
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