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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Chef Todd Ginsberg’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 Todd Ginsberg Restaurant The General Muir, Atlanta Secret ingredient? The secret ingredient is the most obvious ingredient. It’s all about the potato….
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NY Shuk Offers Israeli Condiments and Cooking Classes to Give — or Take
Since moving to Brooklyn from Israel a little over four years ago, Ron and Leetal Arazi have dedicated themselves to sharing the Middle Eastern and North African foods they grew up with through their artisanal company New York Shuk. They met in the kitchen of a Tel Aviv restaurant — he at the meat station;…
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Recipes The Perfect Chrismukkah Cookie
The portmanteau word “Chrismukkah” might have been coined in the early aughts, but this is the first year in recent memory that the Christian and Jewish winter holidays perfectly align. The first night of Hanukkah falls on Christmas Eve, and by the time the final eight candles have dripped down the menorah branches, the ball…
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Recipes Tahini Sandwich Cookies With Tahini-Cream Cheese Frosting
Back in high school, I loved Nutter Butters so much I used to doodle little patterns of their peanut-shaped cookie outsides into the margins of my notebooks. So here’s my paean to the cookies of my youth, which I’ve ushered into maturity with tahini. Related A large part of the motivation for this cookie was…
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5 Easy Recipes To Satisfy Your Christmas Craving for Chinese Food
(JTA) — The first night of Hanukkah falls on Dec. 24 this year, but don’t fret: You don’t have to choose between the family Hanukkah party and the time-honored tradition of eating Chinese food on Christmas Eve. Instead, why not take advantage of this calendrical coincidence and embrace both customs? We’ve compiled some delicious, Chinese-inspired dishes…
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Chef Einat Admony’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 Einat Admony Restaurant Balaboosta, Bar Bolonat, Taim, New York Secret ingredient? Sunchokes or raw beets. Type of oil used for frying? Canola…
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The Gift of Artisanal Chai
When Amy Rothstein, 27, was in grad school at NYU, she spent a lot of time in coffee shops, where she came to the realization that there was a gap in the market — one that she might be able to fill. Cafés either weren’t serving chai lattes or they were using what she calls…
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Recipes Israel’s Secret Hanukkah Doughnut Recipe
In her new cookbook, “Traditional Jewish Baking: Retro Recipes Your Grandma Would Make…If She Had a Mixer,” popular Israel-based cookbook author and TV personality Carine Goren offers what she calls “the best versions of timeless and traditional Jewish baked goods.” The enticing and accessible volume contains over 100 dessert recipes, from Ashkenazi classics such as…
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Mimi Sheraton’s Latkes — The Importance of Being Crisp
In a new series, the Forward turns to former New York Times restaurant critic Mimi Sheraton, whose books include “1,000 Foods to Eat Before You Die,” for her inimitable take on the ultimate classics in the Jewish food pantheon. Recipes are from her book, “From My Mother’s Kitchen.” We begin with latkes. Golden and crunchy…
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WATCH: How White House Kitchen Goes Kosher for Hanukkah Party
At tonight’s White House Hanukkah party, where President Barack Obama will light the menorah for the last time as Commander in Chief, the festive food being served will come out of a kitchen that meets the highest standards of kosher observance. So how is this feat accomplished? Rabbi Levi Shemtov, who oversees the kasherizing process,…
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A ‘Tahini’ Set for Hanukkah
While you might associate tahini with a falafel stand (where they probably pronounce it t’china), a health food store or the iconic orange and brown Joyva can, the Israeli staple truly hit the American mainstream in 2016. Epicurious dubbed it “the new kale,” The New York Times ran a feature on the sesame-paste spread and…
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