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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The Jew-witch Herbal: DIY Juniper Vinegar feeds your gut and cleans your grout
“A Jewitch Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Brous is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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At the new Schmaltz Bros. kosher restaurant, you can get Nashville hot chicken, fried in, yes, schmaltz
Washington, D.C.’s only kosher food truck is putting it in park. The Schmaltz Bros food truck will soon be offering a blend of foods from different Jewish cultures at Hamakom, a kosher restaurant at the new Hillel space on George Washington University’s campus. Yehuda Makla, 37, Schmaltz Bros co-owner, grew up in the Orthodox Jewish…
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This old Sephardic recipe will become your go-to chocolate birthday cake
Our all-time favorite family birthday cake is a Sephardi Jewish Passover cake. I got the recipe from my mother’s friend Lucie Ades, whose family came from France and was of Spanish ancestry. I am guessing that they were from Bayonne in Southwest France, where Jews fleeing the Inquisition in the early sixteenth century settled and…
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Here’s the new Mediterranean cookbook you need now
At 85, Claudia Roden published her twelfth cookbook, “Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel”
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A Mexican Jew walks into a bar, and creates her own tequila
There once lived a woman in Guadalajara who was so beautiful that she was known as La Mujer Mas Bella — The Most Beautiful Lady. But it was her inner beauty that inspired her granddaughter, Dafna Mizrahi, to make tequila. “Everyone knew my grandma because of how beautiful she was, but more how internally beautiful…
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Bee’s water? 5 unexpected products at Kosherfest 2021
(JTA) — (New York Jewish Week via JTA) — “Honey, I think I may have a buyer!” a man in a black suit yelled into his phone, pacing up and down his 10’ x 10’ booth displaying dozens of bottles kosher of South African wine. “But we have to move now.” Kosherfest, the largest kosher-certified…
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500 years after the Inquisition, Spain finally has a vibrant kosher wine industry
MADRID (JTA) — Located in the Priorat region of Spain, hidden in the steep hills and lush mountains of the Tarragona province, 100 miles southwest of Barcelona, sits the Celler de Capçanes winery. The cooperative winery, founded in 1933, has seen its reputation for high-end vintages grow steadily over the decades. And in 1995, it…
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Here’s the cheesy, crispy dish that made me and Alice Waters swoon together
Here’s a name drop I don’t deserve: Many years ago I attended Slow Food’s Terra Madre food conference in Turin, Italy. I happened to be standing in line to get a slice of freshly-made focaccia di Recco, and next to me stood Alice Waters. We watched the bakers stretch impossibly thin sheets of rolled-out dough…
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Gorky’s hot Russian borscht will revive your faith…in borscht
I miss Gorky’s. If you hung out in pre-gentrification downtown L.A., circa 1980, you’ll know what I mean. Gorky’s was a warehouse-sized cafe, open 24/7, a glorious Socialist workers commissary crossed with a starving artist cafe. You went there hungover at 11 a.m. for bottomless coffee and a slice of poppy seed cake, or at…
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Can a bacon and bagel sandwich still count as Jewish food?
Edith’s, a speciality grocery store and sit-down eatery coming soon to Brooklyn, will serve traditional dishes from Jewish communities all around the world, reinterpreted. Very, very reinterpreted. Take, for instance, Edith’s pasta amatriciana, which substitutes beef tongue for cured pork cheek, just like they did in the Roman Jewish ghetto. But Edith’s soaks the beef…
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Dorie Greenspan’s Cheese-Swirl Babka Buns
Read, “How I learned to make babka and rugelach from the master.” Makes 8 buns Made with brioche dough, rolled up and cut like sticky buns and reminiscent of cheese Danish, these are sweet babka’s flip side. The filling is a mix of ricotta and cream cheese, shallots and chives. You can play around with…
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