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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Why Are Stanley and Chaim Celebrating ‘Kissmas’ at Rock & Brews?
Stanley Eisen and Chaim Witz are behind a new chain restaurant in Chesterfield, Missouri. Who cares, you say? Eisen and Witz are better known as Paul Stanley and Gene Simmons of Kiss, and Rock & Brews is the brand they co-founded and own. Oh, sorry — it’s “an energized dining and entertainment concept offering affordable,…
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The Search for Perfect Sufganiyot in Chicago
It’s about halfway through Hanukkah, and your initial excitement about latkes has worn off. But if your enthusiasm for arteriosclerosis has yet to be sated, there’s still a second stage to savor: the pleasures of sufganiyot. Unlike latkes, which are always better homemade, one of the greatest of these pleasures is that you can buy…
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Bring on the Brisket Videos
This is the brisket featured in our video, ‘How to Make the Best Boozy Brisket.’ (You’ll find the recipe there too.) When I neglected to make a brisket for Rosh Hashanah, my son Teddy wouldn’t let me forget it. This was a major Jewish holiday, and to him, that meant brisket. I promised I’d make…
The Latest
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Chef Yehuda Sichel’s Latke Secrets
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 Yehuda Sichel Restaurant Abe Fisher, Philadelphia Secret ingredient? I use flour, which is not for everyone, but I think it makes them…
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Chef Gabriel Israel’s Latke Secrets
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 Gabriel Israel Restaurant Green Fig, New York Secret ingredient? Fresh scallions and dill, along with coriander and fennel powder. Type of oil…
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Top Pastry Chef Rachel Binder’s Latke Secrets
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 Rachel Binder Restaurant Pastry chef formerly of Maialino, Savoy and Union Square Cafe, whose holiday treats are sold at Padoca Bakery, New…
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A Coffee Club Offers a True Taste of Vienna — and Makes a Great Gift
What is an Orthodox father of eight from Cleveland, who lives in Jerusalem and works for Hewlett-Packard, doing importing coffee grown in Brazil and roasted in Vienna to coffee lovers throughout the United States? The answer is much simpler than the question: He’s cultivating a passion. Ted Marcus fell in love with the coffee he…
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11 Cookbooks We Loved This Year
For the past five years running, the Forward’s annual list of best Jewish cookbooks has included something by Yotam Ottolenghi — from the U.S. release of “Plenty” in 2011 to last year’s “NOPI,” with “Jerusalem: A Cookbook” and others in between. Not this year. While we eagerly await Ottolenghi’s next work, a number of excellent…
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What Happened to My Kosher Secret Santa Chocolate Maccabees?
Santa has disappeared from your chocolate Maccabee. This Hanukkah, when you peel the gilded foil from a Maccabee treat, you will no longer reveal a secret Santa. Last Hanukkah Jennie Rivlin Roberts, then the owner of the on-line Judaica shop, Modern Tribe, decided to sample some of her inventory of chocolate Maccabees with some of…
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A Present for the Intrepid Beer Lover
For those on your gift list who appreciate exotic beers, it doesn’t get much better than a set of Shmaltz Brewing Company’s Hanukkah 2016 seasonal brews: Jewbelation 20 (Dark American Strong Ale, 16.8% ABV), Genesis 20:20 (Barrel-Aged Tart Barleywine, 16.7% ABV) and Chanukah, Hanukkah…Pass the Beer (Golden Strong Ale with Cocoa Nibs, 8% ABV). Then…
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Brooklyn Museum Lit Up With Latkes
When I first saw them, I knew. I was drawn to their brown, crispy edges. I lurked by a big batch, hot out of the oven, debating my next move. Should I save the best-looking latkes for last, or dive right in? What if they ran out? Chef Ryan Jaronik, of Benchmark in Park Slope,…
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