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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Classic Knishes
Fannie Stahl’s granddaughters summoned recovered memories to bring this recipe to life. Toby Engelberg, who sold her knishes in the Bay Area for a while, enlisted the help of her elder cousin from New York, Sara Spatz, who, as a young woman, worked in her grandmother’s shop in Brighton Beach. I was there to learn….
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Scottish Cons ‘Convert’ for Kosher Food
They don’t have the option of requesting kosher meals on flights. But more than 100 prisoners at a Scottish jail said they have converted to Judaism, just to get kosher meals, which they think are “nicer,” according to prison spokesman Tom Fox of Glenochil Prison in Clackmannanshire, Scotland. Fox told Israel Hayom that he warned…
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Worshipping at Montreal’s Temple of Smoked Meat
One of the highlights of the Forward’s recent Canada Then and Now tour (guided by yours truly) was a visit to Schwartz’s Deli with our special guest Bill Brownstein, the Montreal Gazette columnist who literally wrote the book on Schwartz’s. Now, USA Today is calling the deli “The most Montreal-esque of Montreal eateries” and “the…
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Ashkenazi-Argentine Wine + Food Mashup in NYC
Tomas Kalika’s become an unlikely star in Buenos Aires, where he mashes up Ashkenazi and Argentine cuisines at Mishiguene, his acclaimed restaurant. Laura Catena is the fourth-generation winemaker leading the historic Bodega Catena Zapata in Mendoza, Argentina. (She is also a physician.) For two nights, the pair will collaborate on a food and wine happening…
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What Are Kugel and Cholent? Gefilteria Duo Teaches a New Generation
“One student made Russian Rye kvass yesterday and he’s over the moon about it. It’s his favorite Russian beverage and he can’t find it anywhere near campus.” I received this note from Jeffrey Yoskowitz, half of the team, with Liz Alpern, behind Brooklyn’s The Gefilteria and the new “Gefilte Manifesto” cookbook, the day after I…
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Recipes #TBT From Bubbe’s Kitchen: Whipped Cheesecake
This is the perfect finish to a family meal. Our family has one, and only one, person who will always make this dessert. No one else has it in them to even give it a shot. I’ve changed it so that it’s more of an American-Israeli cross between a crumble cheesecake and a whipped-cream kind…
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New Old-School Eatery Opens at Museum of Jewish Heritage
Perhaps taking a page from the Jewish Museum, which now houses a branch of Russ & Daughters, the Museum of Jewish Heritage has unveiled , a decidedly old-school eatery with an almost nostalgic menu of Ashkenazi favorites. As the name hints, smoked fish is the star here. It’s also where Lox cuts loose. Chef David…
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Zahav Food in Pittsburgh?
Michael Solomonov hasn’t opened a restaurant in Pittsburgh — yet. But a new kosher place there is using his recipes. Eighteen, opened by the owner of local Judaica shop Pinsker’s, serves everything from ice cream to sushi. But the draw has been Solomonov-inspired dishes such as shakshouka and hummus, all cribbed from the chef’s cookbooks….
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The Best Pastrami in L.A. and More of the Week’s Top Dish
It’s not at Canter’s or Wexler’s, but at the Ugly Drum, a humble stand at the L.A. Smorgasburg market. That’s the word from Zagat: “It’s not quite Jewish deli pastrami, not really Texas barbecue and not overwhelming smoky. It’s sort of a mash-up of all three, like the perfect L.A. story.” New Elijah’s in San…
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This Israeli and Palestinian Duo Owns Berlin’s Hippest Hummus Joint
(JTA) — In a corner of former East Berlin, where shabby, red brick buildings meet cobblestone streets, lies a new Promised Land. Kanaan — a casual, vegetarian Middle Eastern restaurant named for the biblical lands before they were conquered by the Israelites — is something of a dream come true. And that’s not just because…
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Recipes What Jewish Farmers Eat for Breakfast
Summer might be beginning to wind down, but peak harvest season — which, where I live in the Northeast of the United States runs roughly from July through mid-October — is going strong. The farmers market is entering that magical sweet spot where late summer’s sweet corn and glistening eggplants meet early fall’s new crop…
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