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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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…
The Latest
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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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Recipes Better Than Ben & Jerry’s? For National Ice Cream Sandwich Day, These Recipes Rock
My Cuisinart ice cream maker is over 20 years old, and I don’t think a summer’s gone by when I haven’t broken it out. It takes about a half an hour to turn a few basic ingredients into delectable homemade ice cream — hardly more time than it would take to pick up a pint…
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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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10 Outrageously Decadent Cheesecakes For Shavuot
Get a load of the most outrageously beautiful and tempting cheesecakes we found on Instagram. Whether you decide to bake or buy, consider embellishing your standard cake, inspired by these colorful and creative ideas. Unicorns have been having a moment in the popular consciousness, but galaxy-inspired food (see above) has become a beloved, enduring trend….
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The Jewish History Of Cheesecake — And 2 Perfect Recipes
The history of cheesecake is a bit sticky — everyone wants a slice. Some variation of the cake has been around for about 2,800 years and is served across Europe, in the United States and Canada, and in several countries in the Middle East. A version with pineapples is even made in Hawaii, more than…
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WATCH: How To Make Cheesecake
A few years ago, I decided to try and wow my in-laws by baking a step-intensive, outrageously decadent cheesecake. It was a white and milk-chocolate “bullseye” design that required a laborious process of measuring and pouring the mixtures just so to create perfectly symmetrical concentric circles, alternating brown and white batters. However, the end result…
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Star Chef Solomonov Named Israel’s New Culinary Ambassador
Chef Michael Solomonov can add a new honor to his multiple James Beard awards and foodie hosannas: culinary ambassador for Israel. In a partnership that launches this month, the Philadelphia-based, Israeli-born Solomonov and the Israel Ministry of Tourism are forming a culinary partnership “to champion Israel’s extraordinarily diverse and vibrant culinary landscape.” Translation: Solomonov will…
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Yiddish אַ קאָנפֿערענץ וועגן ייִוואָ קומט פֿאָר אין איר געבוירן־שטאָט — ווילנעA conference about YIVO takes place in its birthplace — Vilnius
איין פֿאָרשער האָט גערעדט וועגן דעם וואָס נישט בלויז די פֿרומע און אָרעמע ייִדן האָבן גערעדט ייִדיש, נאָר די רײַכע און געבילדעטע אויך.
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