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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Nutella’s Pareve Competition Wins Top Prize at Kosherfest
It’s a lot like Nutella, but pareve. Now, Parvella’s been named Best in Show in the annual new-product competition that precedes Kosherfest, the giant industry expo that ran last week in Secaucus, New Jersey. An Italian product, Parvella is part of a big wave of kosher products from around the world to gain popularity Stateside….
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Recipes Grandma Bebe’s Chicken Liver and Mushroom Stuffing
This recipe comes from the grandmother of Marissa Lippert, who owns Nourish Kitchen + Table in the West Village. It’s available for pickup at the store through November 23 (while it lasts). Lippert, a nutritionist and chef, is also making her Grandma Bebe’s apple-cranberry kuchen, which she says she thinks of as Jewish apple pie….
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Recipes Mitchell Davis’s Amazing Kosher-Non-Kosher Menu
When a kosher-observant family accepted an invitation to join Mitchell Davis, executive vice president of the James Beard Foundation and a close-knit group of non-kosher, food-obsessed friends for the Thanksgiving weekend, the question of what to cook almost overtook the stress of the Presidential election. Related After much back-and-forth, here’s the menu they came up…
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Pumpkin ‘Babkalach’ From The Babka Lady
I’ve been hearing raves about The Babka Lady’s babka, so I reached out to baker and proprietor Frimet Goldberger to see if she happened to be offering a seasonal babka to serve at Thanksgiving. Goldberger pointed me toward her pumpkin babkalah, a muffin-size cross between a rugelach and babka made with real pumpkin, pareve cream…
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Three Excellent Cheap Whiskies for Thanksgiving, Shabbat or Anytime
My late father in law liked to refer to aluminum as “energy in solid form” because we’ve always known where it was and how, roughly, to extract it, but not until the late 20th century did we have the massive quantities of energy necessary to produce it on an industrial level. By that logic, whisky…
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A Surefire Way to Spice Up Thanksgiving
Lior Lev Sercarz, the Israeli-born owner of the spice shop La Boîte in New York, is a master at creating nuanced, mouthwatering, mysterious flavor combinations that enhance most any food or drink. He can even transform a Thanksgiving turkey into an inspired, interesting dish. Yes, you read that right. Turkey gets a bad rap: It’s…
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Recipes All About Ancho Chile
ANCHO Capsicum annuum FLAVOR & AROMA There are an endless number of chiles, and each has its own particular notes. I use anchos since they offer complex notes of plum and raisin with mild heat. What I really enjoy is the dark, deep color they get from the drying process; it adds great visual richness…
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Recipes Captivating Chamomile
CHAMOMILE Chamaemelum nobile FLAVOR & AROMA Though mainly associated with teas and tea blends, chamomile flowers are also great in spice blends or in savory and sweet recipes. It is important to buy good-quality flowers. Always look for whole, not ground, flowers with intense color. The aroma, which is sweet, fruity and herbaceous, should be…
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Recipes 2 Moroccan-Inspired Cocktails
It’s been a tumultuous month — Donald Trump is the next president and Leonard Cohen is dead. And that’s more reason than ever to pour a sweet drink for Thanksgiving. We’ve got you covered, with two dessert cocktails that are just right for the occasion. Each comes with a Jewish twist, made from mahia, the…
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How to Celebrate Thanksgiving Katz’s Deli Style
There’s no traditional Thanksgiving dinner at Katz’s Deli, but according to owner Jake Dell, you won’t need one, since Katz’s turkey sandwich is “Thanksgiving in sandwich form.” The gargantuan sandwich “is an all-white-meat, hot-turkey number,” he said. “It’s what I eat most days because you can’t eat pastrami every day. You can get gravy with…
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Turkey Day, the Jewish Deli Way
Ben’s Kosher Deli is offering a Thanksgiving Feast for 10 (at all its locations) that clocks in at $229.90. The extravaganza includes whole roasted turkey, stuffing and gravy, cranberry-pineapple compote, cole slaw and a relish tray. And Chompie’s, the “New York Style Deli-Restaurant and Bakery” owned by Arizona’s Borenstein family, will serve a straight-up Thanksgiving…
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