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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Knish Exhibit To Serve Up History And Potato Pies
Why is the knish — that simple-yet-comforting food item made of mashed potatoes and encased in a puffy golden dough — such a ubiquitous New York food? The answer will be revealed in a new exhibition at the City Reliquary called “Heroes of the Knish: Making a Living and Making a Life,” which dives into…
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Drinking Blended Whisky Like It’s 1979
Polyester pants, shag carpets and Elvis in Hawaii. The ’70s was a different world, one with quaalude eyes, avocado green shower cubicles and 8-track players. It was a world where cigarettes were cool, where salad meant “add mayonnaise” and where a gentleman’s whisky was a Scotch blend. Related A single-malt Scotch is made from various…
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Why Carob (in Delicious Cake Form) Is the Perfect Food for Tu B’Shvat
One of the most potent memories I have of Hebrew School (other than the time I got into trouble for setting the clock ahead) was our celebration of Tu B’Shvat. In addition to pasting the leaf-shaped stamps on our Jewish National Fund tree poster, I loved feasting on the dried fruits and nuts that, we…
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Zahav Sibling Shows What to Do With 500 Pounds of Spare Chicken
Rooster Soup Company has a lot in common with other restaurants from Michael Solomonov’s Philadelphia-based restaurant group CooknSolo: Haute comfort food, cool décor and general lack of attitude. But unlike its siblings, including hotspots Abe Fisher, Dizengoff and Zahav, Rooster Soup Company won’t earn CooknSolo a cent. Instead, the eatery’s profits will benefit Broad Street…
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World’s Largest Kids’ Challah Bake Braids Generations Together
Challah has never been just bread to me. I grew up watching my father proof his yeast every Friday at dawn before he’d race off to do rounds at the hospital, returning at midday to punch down and knead the aromatic dough before braiding and baking it. My dad also ventured into rolling out savory…
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7-Species Pomegranate-Shaped Challah
Yields 6 loaves 4 tablespoons dry yeast 2 tablespoons organic sugar 4 cups (1 liter) warm water 5 pounds (2.25 kg) organic white flour One 12-ounce (350 g) container of date honey (silan) 1½ tablespoons sea salt 1 cup (230 ml) olive oil 1 cup (150 g) finely-diced dried figs 1 cup (150 g) raisins…
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The Secrets of the 7-Species Challah
The Tu B’Shvat Seder placed special emphasis on Shivat Haminim — the Seven Species of produce native to the Land of Israel, which are mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives and honey. Although in many parts of the world it is still winter, Tu B’Shvat — the 15th of Shvat, the…
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Meet the Jewish Punk Bands That Throw Gefilte Fish, Bagels and Hummus
Bagels, gefilte fish, Manischewitz, and other Jewish foods were used — and thrown — at Jewish punk concerts. In the early 1990s, Gefilte F*ck singer Howard Hallis would take the stage clutching a bottle of Manischewitz wine. The Los Angeles band threw matzo, chocolate gelt and even its eponym at concertgoers. At one raucous show,…
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Israeli-Indian Jew in Mumbai Unearths the Spice of Her Life
Little did I know, when my Indian-Israeli aunt insisted on visiting a certain spice shop during my visit to Mumbai, that it would be in the Lalbaug spice bazaar. I had marked the bazaar as a must visit on the Google map I “drew” while planning my trip to India. Like my aunt, many Indian…
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Recipes A Seder in February? Here’s How to Celebrate Tu B’Shvat
Tu B’Sh What? It’s funny how many people — Jewish ones included — don’t know about Tu B’Shvat. The most beautiful holiday you’ve never heard of, it’s well worth learning about and celebrating. These days, people often refer to Tu B’Shvat as “the Jewish Arbor Day.” Indeed, according to the Mishnah (Jewish oral law), it…
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Deli Closes Doors, Stiffing Staff
My radar went off when Shayne Gryn told me his entire staff had called in sick. Strange though it sounded, I took him at his word. It was Labor Day weekend 2016. I was leading a group of 16 Forward fans on a tour of Jewish Montreal and Toronto. As one of our dinner stops,…
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