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
The spinach frittata that connects me to my Sephardic grandmother
In one of the scenes from my book, “The Poetry of Secrets,” Isabel, the main character is served fritada espinaca, or spinach frittata, at a Shabbat dinner, her first one since she has been captured by the Spanish Inquisition. My choice of that food was deliberate. It’s an homage to my grandmother. She was born…
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A Jewitch Herbal: How to make etrog anointing oil
“A Jewitch Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Brous is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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When life gives you etrogs, make etrog liqueur
When my wife first came home with an etrog, I was enchanted and aghast. This was before we were married, when we were just beginning to celebrate the cycle of Jewish holidays together. I knew that to observe the holiday of Sukkot, Jews traditionally constructed makeshifts huts, and performed a ritual waving tree fronds while…
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VIDEO: How to make cabbage strudel for Sukkot
My favorite part come at the end, when we stretch out the dough together.
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Recipes Sweet Peppers with Feta for Sukkot
The harvest holiday of Sukkot feels immeasurably more relatable to me this year than it has in the past, because this year I’m in the midst of my own actual harvest. The garden I planted in the spring has gone from relative order to wildly overgrown; a beautiful, bountiful mess. The carrots, which I wrote…
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I couldn’t go back to school. So I started a farm to connect with my Jewish values.
This article first appeared on Alma. After being sent home from school, a life of relative COVID-ignorant bliss, I arrived in the ravaging chaos of the pandemic. My mother — the head of infection control and epidemiology for the largest public hospital in Chicago — was working all hours of the day. Whether it was…
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I’m a young Jewish farmer. Here’s one way to save the Earth
Appropriately appearing just before the harvest festival of Sukkot, this column marks the beginning of a series on farming and food from Remi and Gavi Welbel, who run Zumwalt Acres, a sustainable Jewish farm in Illinois. Growing up, my sister and I often joked that our father thought asparagus could save the world. Driving along…
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A fresh fig salad for any fall meal
When the High Holidays roll around, so do fresh figs. This salad, which takes about five minutes to make, balances the fruit’s peak soft sweetness with the slightly bitter crunch of walnuts and a burst of fresh mint. I sometimes add pomegranate seeds, which only improves things. Our friend Julie Drucker served this salad to…
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Recipes Apples and Honey Chicken for the holiday you forgot about
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how you’re feeling this week at #TweetYourShabbat The Jewish…
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Recipes End-of-Summer Tomatoes for Yom Kippur Breakfast
As one does this time of year, I’m looking back and thinking about how I spent my time. What might I have done differently or better? More tzedakah and less Netflix jumps immediately to mind. But I’m also looking at what I’ve accomplished. And second only to launching my younger child into a life of…
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Recipes Persian, Greek, Moroccan and other Yom Kippur breakfast recipes, plus kugel
If you are an Ashkenazi American Jew, you might assume that all break-fast meals are the same: bagels, cream cheese, smoked salmon and whitefish, pickled herring, maybe a sweet kugel thrown in to balance the salty. But it’s a great big Jewish world out there and there are lots of delicious ways to end the…
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