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 Jewish History of an Italian Grocery Store
One of the most popular and enduring shops in the Bronx’s Little Italy is a third-generation family business run by a Jewish immigrant family — not from Italy, but from Austria. Teitel Brothers Imports, opened in 1915, does not sell kosher goods, but rather all kinds of Italian items from salami and balsamic vinegar to…
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Tonight: The Art of Smoking and Curing
As Jews, we have perfected the art of smoking, salting and curing meat and fish. To enhance your personal knowledge, you can attend Smoke & Salt: Cure-ated Tastes and Candid Conversation, tonight at 7 pm at Shelsky’s of Brooklyn, part of the Workmen’s Circle Taste of Jewish Culture series. While noshing on a special menu…
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Japan’s Israeli Food Wave — and More Need-to-Know Food News
Israeli food’s been getting an unlikely stage in Japan. Costco stores have been hosting Israeli food festivals, according to Jewish Business News, with matzo, pita, tahini and wines getting a showcase. More of the Week’s Top Food News Drama in Toronto: Caplansky’s Deli Evicted Marzipan Bakery’s Rugelach Arrives Stateside — Rejoice! Getting Baked at a…
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From the West Wing: The Next Big Bagel Reveal
Finally, I got Susan Rice to laugh. And it was about a bagel. It was at the end of our discussion Monday in her White House office, about the Israeli-Palestinian peace process and U.N. resolutions and so forth. She is as composed and restrained as you would imagine for someone who spent more than four…
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Brooklyn’s Gefilteria Team Heads West
Liz Alpern and Jeffrey Yoskowitz, the artisan-food wizards behind Brooklyn’s Gefilteria, are in the midst of a week-long residency at Coastal Roots Farm in San Diego, California, where sustainable farming is the mission. More of the Week’s Top Food News Japan’s Israeli Food Wave and More Need-to-Know Food News Drama in Toronto: Caplansky’s Deli Evicted…
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Marzipan Bakery’s Rugelach Arrives Stateside — Rejoice!
If you’ve been to Jerusalem’s Marzipan Bakery and can’t stop dreaming of its chocolaty rugelach, you’re in luck. The company’s finally started selling its wares in supermarkets stateside. The treats are baked in Israel and shipped frozen. More of the Week’s Top Food News Drama in Toronto: Caplansky’s Deli Evicted Getting Baked at a Pot-Infused…
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Getting Baked at a Pot-Infused Shabbat Dinner
Video of the week: “Stoned Shabbat Dinner,” which showcases traditional recipes with, um, an extra ingredient. Let’s just say the candles aren’t the only thing that’s lit at this festive meal. Rosenberg’s Bagels owner Jeff Rosenberg, AKA Jeff the 4/20 Chef, is your guide. He’s in Denver, natch. Related Welcome to Pot Shabbat Magic Matzo…
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Recipes Ricotta-Fruit Toast for Shavuot Breakfast
Of all the confounding mysteries of Jewish tradition, why Jews eat dairy foods on the holiday of Shavuot certainly isn’t the biggest or most important. But I have always wondered how Shavuot became the cheese holiday. Related Cheesecake for Breakfast — and Soon, for Shavuot 15 Fabulous Vegetarian Dairy Recipes for Shavuot How I Turned…
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Rich. Decadent. Smooth — Grab a Drink With Drake
Who? Canadian Jewish rapper Drake, of “Hotline Bling” fame, has released a new bourbon whiskey, called Virginia Black. NOT Virginia Black the columnist for the South Bend Tribune. Though she, too, may be “Rich. Decadent. Smooth.” What? Virginia Black (the whiskey) is a young bourbon blend of 2 year old, 3 year old and 4…
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Recipes Jelly Doughnuts, Step-By-Step
You can fill these doughnuts with whatever you’d like — here I used raspberry jam. We cut the dough with a drinking glass, which made a dozen. Obviously the number will depend on the size of your glass. 2 packets (2 tablespoons) dry yeast ¾ cup warm water 1 cup whole milk ¾ cup sugar…
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Michael Tisch Gets a Slice of Roberta’s
Ultra-hip Brooklyn pizza joint Roberta’s is as hot now as it was when it opened in 2008. But an investment by a member of the billionaire Tisch family has some fearing the Bushwick restaurant will lose its mojo. More of This Week’s Food News Four Season’s Restaurant’s Jewish Soul Wexler’s Spreading Lox Love in L.A….
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