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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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…
The Latest
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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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Every Mushroom Is Edible — But Some Only Once
Back in the days when hunting and gathering were the predominant methods of obtaining food, being able to distinguish the edible from the toxic was a skill that people found necessary to develop for the sake of sheer survival. Over the millennia, that skill was transmitted from generation to generation in every civilization, including to…
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Recipes My Non-Toxic Mushroom-Barley Soup
As good, or better, than you can get in a deli, this soup is hearty and satisfying. And if you’ve foraged the mushrooms yourself, it tastes even better. Serves 8–10 3 tablespoons olive oil 1½ cup chopped onions 1 cup chopped carrots 1 cup chopped celery 1 tablespoon minced garlic 1 pound fresh porcini mushrooms,…
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Recipes The Secret Sage-Scented History of the Menorah
On successive trips to Israel beginning in the 1980s, I became enchanted with the country’s native wild salvias, thought to be the inspiration for the biblical menorah described in Exodus (37:17-24). In my travels I saw them growing by the roadside, on hillsides, and in the Negev desert, as well as at Neot Kedumim, the…
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Recipes Kosher Cookbooks Have Come a Long Way, Baby
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 “Our Table: Time-Tested Recipes, Memorable Meals” by Renee Muller (Artscroll). It goes without saying that…
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Recipes Spectacular Silan, Lemon and Mustard Salmon
This recipe dates back to the days when silan was something you schlepped back from Israel wrapped in two sweaters and one towel in an already overweight suitcase. What? You don’t bring spices, cheeses and amazing ingredients back from the Holy Land? For those who do, this is how silan graced our tables for many…
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Recipes Butternut Squash Cream Soup
This soup is always in our rotation. We never tire of it. Thick and silky, it’s forever a favorite. Related Makes 8 servings/4 quarts 2 tablespoons oil 4 onions, diced 3 garlic cloves, minced 2 large butternut squash, peeled and diced 1 large knob celery root, peeled and diced 3 carrots, peeled and diced 1…
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