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
Honey Cookies for Rosh Hashanah
Everybody likes the idea of honey cake for Rosh Hashanah. I have a recipe from my great grandmother that fills me with nostalgic fondness, and several friends have sent me similar recipes from their own, mostly Russian-Jewish families. I have tried at least six honey cake recipes over the years, and everyone agrees that it’s…
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TBT From Bubbe’s Kitchen — Honey Balls and Ginger Candy
Teiglach (Honey Balls) 4 eggs 1/3 cup sugar 1/3 cup oil 1 teaspoon baking powder 3 cup flour plus a bit more as needed 2 cups sugar 1½ cups honey ½ cup sugar ½ cup toasted walnuts 1) Beat the eggs with the sugar and oil. Sift the flour with the baking powder and a…
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Artisanal Bagels Arrive in Richmond
On a recent visit to Richmond, Virginia, I overheard a couple of locals carping about the lack of good bagels. A third person butted in — that’s not just a New York thing — to let them know that Nate’s Bagels had launched. Nate Mathews, a New England transplant, hand-rolls and kettle-boils his bagels, which…
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Recipes Rosh Hashanah Recipe Roundup
From traditional recipes to modern classics to innovative, unexpected holiday meals — it’s all here in one place.
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Hot L.A. Chef Inspired by Rosh Foods From Childhood in Israel
Bestia, the Los Angeles hotspot that books up months in advance, doesn’t offer High Holidays menus. But chef Ori Menashe is all about the New Year. His Italian-inspired cuisine is heavily influenced by childhood erev Rosh Hashanah meals prepared by his Georgian-Jewish father in Israel, he tells the Jewish Journal. On the table during these…
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Last-Minute Rosh Hashanah Dinner Rescue
There’s still time to plan this year’s Rosh Hashanah meals, whether or not you’re the one at the stove. Offerings from restaurants and purveyors seem especially imaginative this time around — both mindful of tradition and completely fresh. Take the October 2 and 3 Rosh Hashanah dinner at Joe and MissesDoe in New York, where…
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Kosher Casts Its Spell in Salem and All the Week’s Hottest Dish
Adea’s is about to cast a spell on Salem, Massachusetts; it’s the town’s first kosher restaurant. Still in what sounds like a soft opening, Adea’s serving a very focused takeout menu of hummus, Israeli salad, Jerusalem bean soup, shakshuka, and falafel. The restaurant’s also looking to raise $18,000 through a GoFundMe campaign. Fans have ponied…
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Chocolate Maven Offers Perfect Rosh Dessert Recipe
Alice Medrich, chocolatier, author and creator of the “American” chocolate truffle, was instrumental in bringing awareness of artisan chocolate to the United States. In 1973 she promoted the appreciation of dark chocolate, attention to cocoa percentages and awareness of quality chocolate. She opened a chocolate and dessert store in the San Francisco Bay Area in…
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Recipes Recipe: Moroccan Preserved Lemons
Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted from Paula Wolfert’s “Couscous and Other Good Food From Morocco”. Related article: 10-14 lemons, preferably unwaxed and organic (because you’re…
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Recipes What to Eat During the Debates? Fried Olives, Meatballs and Other Projectiles
In discussing what foods we felt like eating (and recommending) for tonight’s presidential debate, two categories emerged: first, comfort foods, to help soothe us. Second, foods that would make good projectiles. Conveniently, it’s still tomato season, and tomatoes — like the candidates words themselves — are best taken with a few grains of salt. So,…
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Making Moroccan Preserved Lemons in Time for Sukkot
I’ve just made my second-ever batch of Moroccan-style preserved lemons, and I can’t believe it took me so long to learn how. The salty, citrusy, slightly spicy, sour taste is one of the backbones of the North African kitchen. I remember being captivated by the idea of Mason jars filled with luminous yellow fruit when…
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