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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My mother’s chopped liver isn’t punishment, it’s therapy
This essay is reposted with permission from The Bittman Project, where it originally appeared. My father-in-law always appreciates my cooking, no matter how unfamiliar he is with what I’ve made. In the 29 years since I married into the family, I’ve introduced him to matzah ball soup, brisket, rugelach, and other delicacies he’d never encountered…
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A new cookbook will connect — and celebrate — Jews of Color
As a kid growing up in Chicago, Alana Chandler, who is a Japanese-Jewish American, felt both invisible and all too noticeable. “If you’re in a space with mostly Ashkenazi-looking people, Jews of Color tend to stand out,” Chandler explained. “We don’t look like what one thinks of as typically Jewish.” And though there are hundreds…
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Recipes Our 10 best Jewish recipes of 2021
Food historians will look back at the pandemic as a time that pushed even more Americans to discover that meals can be something you make yourself. For those who already cooked regularly, quarantine, shortages and closed restaurants forced us to get even more creative, stretching ourselves into new techniques and cuisines. These 10 best recipes…
The Latest
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Swiss chard stew with chickpeas
This recipe is reprinted with permission from Hélène Jawhara Piñer “Sephardi: Cooking the History.” In an Inquisition trial record from July 13, 1590, we learn that Catalina Albarez, a conversa, prepared a dish with meat (from which she had carefully removed the fat), Swiss chard, and chickpeas. The recipe below, acelgas con garbanzos in Spanish,…
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How I solved New York’s cream cheese shortage in 24 hours
I’ll get right to the point: the easiest and most delicious way to overcome the Great Cream Cheese Shortage of 2021 is to make it yourself. As the New York Times reported, a combination of skyrocketing demand, supply chain issues and even the odd cyberattack has led New York delis and supermarkets scrambling for non-existent…
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The deepest secrets of Sephardic cooking are buried here
Some cookbook authors get their recipes from chefs. Hélène Jawhara Piñer got hers from the Inquisition. The coiled holiday breads, long-simmered stews, and honey-sweetened, orange-scented desserts collected within Piñer’s remarkable new book of Sephardic cookery derive not from family recipes passed down through well-worn cookbooks or hand-scribbled notes on food-stained scraps of paper, but from…
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She beat drugs, found love, and makes L.A.’s best Jewish-Mexican pastrami taco
When Elizabeth Heitner, 26 years old and newly sober, stared at the Pacific Ocean and contemplated what to do next, she thought back to her happiest times growing up. For some families, holiday dinners require days of brining, chopping and parboiling. For the Heitners in their Upper East Side apartment, a Passover seder or a…
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Homemade jelly doughnuts in minutes are the other Hanukkah miracle
If you’re anything like me, you spent yesterday frantically throwing away pumpkins and hanging up menorah and dreidel banners. With Hanukkah beginning on the Sunday after Thanksgiving, one of the busiest travel days of the year, there was scarcely time to breathe between holidays, let alone wait for dough to rise. Jewish cooks who have…
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Yotam Ottolenghi’s Sweet Potato Shakshuka
Sweet Potato Shakshuka with Sriracha butter and pickled onions (V) Prep time: 20 minutes Cook time: 1 hour 20 minutes A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish…
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Yotam Ottolenghi explores the joys of ‘shelf love’
Sure, Yotam Ottolenghi’s new cookbook features hummus and pita on the cover and a recipe for “Creamy, Dreamy Hummus” spread out over four whole pages, but don’t think this book rehashes everything we’ve seen already. The concept for “Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge and Freezer” co-written…
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Pumpkin knishes and spicy pumpkin dip: Jews and pumpkins go back long before Thanksgiving
I love pumpkin. I love it in a sweet dessert, I love it in a savory stew, and — I’m not afraid to say it — I love it in my morning latte. But I’ve never imagined my ancestors who lived in a Belarussian shtetl would have felt the same. Jews, it turns out, were…
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