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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Marvelous Macarons, From Russia With Love
How’s this for an only-in-New-York story: Russian Jew meets Israeli-born Frenchman on a trip to New York. She leaves Moscow to join him in Manhattan. They start an artisan macaron business. And Macy’s Herald Square courts them to open a shop. It’s not a movie script. It’s Polina Andris’s life, and Made by Pauline is…
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How to Cook Like the Chef at a Top Kosher Steakhouse
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Le Marais: A Rare Steakhouse…Well Done” by Mark Hennessey and Jose Meirelles (Gefen Publishing House)….
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Recipes Braised Lamb Shanks From ‘Le Marais’
I’m not sure that there is any dish that is better suited for a cold winter day than braised lamb shanks. Like all braised dishes, they are deceptively simple to make and make for great leftovers. Great for one of those days when the entire family is home, unshowered, lounging in their pajamas. I serve…
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Recipes Parsnip and Apple Soup From ‘Le Marais’
The soup can made in advance, cooled and stored in the refrigerator, covered, for up to five days. Gently reheat the soup on the stovetop before serving. Related ¼ cup extra virgin olive oil 1 medium-sized Spanish onion, peeled and cut into 1/3-inch dice 2 cloves garlic, peeled and sliced 3 pounds medium-sized parsnips (about…
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Recipes ‘Le Marais’ Olive Oil and Pistachio Cake
The candied pistachios can be made two days in advance and kept in an airtight container at room temperature. Related Makes one 8-inch round cake Cake: ¾ cup extra virgin olive oil, plus extra for greasing the pan 1 cup all-purpose flour, plus extra for dusting ½ cup pistachio flour 2 teaspoons baking powder 1…
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How to Taste 300 Kosher Wines in a Day
Time to pick a designated driver: More than 300 kosher wines and spirits will be on hand for sampling at this year’s Kosher Food & Wine Experience, the annual extravaganza hosted by distributor Royal Wine. Among wines making their debut at KWFE 2017, February 13 at Chelsea Piers in Manhattan, are Terra di Seta Assai,…
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The Latest in Kosher Food Delivery
Kosher by drone? That’s probably next. In the meantime, there’s Koshwhere, a new service that delivers kosher packaged meals to travelers who preorder through an app. Launched by a former IDF soldier, Koshwhere fills orders through a network of more than 400 kosher kitchens — and delivers to more than 200,000 non-kosher hotels and Airbnb…
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Giant Bagel Menorah Gave Bethesda Toasty Glow
Chew on this: Our post-Hanukkah prize for the year’s best menorah goes to the “Bagel-Norah,” a 10-foot-tall model made from 400 bagels. Who came up with all the dough for this project? Chabad Bethesda in Maryland, whose previous Hanukkah extravaganzas have included giant menorahs of ice, Legos and jelly beans. “You can either just do…
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It’s Kosher in the Bahamas
It was better in the Bahamas — unless you kept kosher. Until now. Atlantis, the massive Paradise Island resort, is partnering with Glatt kosher tour provider Kosherica to offer on-site kosher catering services for the first time. The Atlantis is also touting special “cultural touches,” including a “beautifully decorated chuppah overlooking the crystal-blue Bahamian waters”…
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In San Francisco, Fresh Kosher-Israeli Bread for a Fresh Year
Yanni has opened a kosher Israeli bakery in San Francisco. No, not that Yanni. This one’s a 4th-generation baker who goes by one name only and partnered with three friends from Israel to open Taboon. Recipes come from Yanni’s great-grandfather Mosheh, who emigrated from Iraq to Israel and owned a bakery in Jerusalem’s Machane Yehuda…
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L.A. Chef Micah Wexler’s Latke Secrets Revealed!
We pried potato pancake preferences from a few of our favorite chefs around the country — and compiled them into a tell-all to help you make the best latkes of your life. Chef Micah Wexler Restaurant Wexler’s Deli, Los Angeles. Secret ingredient? Shred the potatoes and the onions, then blanche them in boiling water for…
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