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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Recipes
6 Sustaining Jewish Snacks to Make for a March
Here are some high-energy, easy-to-eat-en-route, sustaining snacks to make and share along the march route. So fill a thermos with hot soup, a baggie with spiced nuts or good granola, or a small sac of cookies packed with nutritious, delicious ingredients. For a more substantial meal to eat with one hand while holding a sign…
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Recipes Chasing Challah in Mumbai
It was the break of dawn on a Thursday, as the monsoon waned in late October, that we descended from the skies over the slum rooftops and landed at Chhatrapati Shivaji International Airport in Mumbai. My travel companion and I were then whisked off by our lovely Indian Jewish tour guide, Hanna Shapurkar, to Om…
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Kosher in the Capital? Ivanka and Jared Face Limited Options
As they settle into their new Washington, D.C. digs, Ivanka Trump and Jared Kushner may be as unpleasantly surprised as I was to discover how very few kosher eateries exist in the nation’s Capital. Of course it’s likely that the Kushners will employ a private kosher chef at their new mansion in the Kalorama neighborhood….
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Pigging Out With Chef Leah Cohen
Chef Leah Cohen sounds so restless that it’s almost hard to believe she’s settled down to run a restaurant. After years of toiling in A-list Manhattan kitchens like Eleven Madison Park and Centro Vinoteca — and taking a star turn on Bravo’s Top Chef — Cohen crisscrossed Asia for a year exploring food of her…
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The Fishy Jewish History of Britain’s Smoked Salmon Business
GLASGOW — Nothing enhances a basic bagel with cream cheese like ribbons of smoked salmon. In the U.S. we tend to refer to this sometimes silky, sometimes slimy (always orange-pink) fish as lox. (This is a colloquialism. Lox is technically salt-cured or brined; never smoked.) The word comes from the Yiddish word for salmon, lax….
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Some Smokin’ Scottish Salmon Stats
When Jews brought smoked salmon to the U.K., they could never have imagined the extent to which it would catch on. $1.2 billion: Worldwide retail value of Scottish-farmed salmon 1 million: Smoked salmon meals eaten in the U.K. every week 50+: Number of countries that imported fresh Scottish salmon in 2015 5,000: Scottish jobs reliant…
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How to Tell the Difference: Norwegian vs. Scottish Salmon
Norwegian vs. Scottish Salmon Catch: Cold waters of the fjords of Norway vs. Farm or cool Scottish waters and lakes Color: Peachy-pink vs. Orange-pink Density: Leaner vs. Muscular, fatty Texture: Silky smooth, a little oily vs. Tender, buttery Flavor: Densely smoky flavor, salty vs. Sweet and natural Smoking Technique: Dry-curing with different types of wood…
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Meet 5 Jewish Foodie Stars of Social Media
These 5 popular media mavens have enviable followings due to their inimitable takes on the wide world of Jewish food. What Jew Wanna Eat: Whatever jew wanna know about multimedia star Amy Kritzer can be found on her website, Instagram, Twitter or in her recently released book, “Sweet Noshings.” The blonde and bubbly blogger aims…
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As More Jews Go Vegan, So Does Birthright
This summer, for the first time, American young adults will have the opportunity to take a Birthright trip that’s specifically vegan. Jewish Veg, a U.S. nonprofit that encourages Jews to transition toward plant-based diets, announced today that it is organizing the trip with Mayanot Israel, a leading organizer of Birthright Israel tours. Until I talked…
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Recipes 16 Splendid Soup Recipes for National Soup Month
January is National Soup Month. Who knew? I always wonder where these delicious designations come from. (In this case, Campbell’s, perhaps?) Of course the timing couldn’t be better — it’s soup weather for sure. So I searched our archives for the many wonderful, hearty, homey, delicious soup recipes we have on the Forward’s food channel,…
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Top Food Trends to Taste in 2017
There was a time, in the not-so-distant past, when it felt like the foods of the Ashkenazi culinary canon needed saving. Pastrami, once a well-spiced meat, had turned into a salty ghost of its former self; matzo balls wallowed in flavorless broth, and bagels had become puffed-up versions of what they once were. Thankfully, a…
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