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 Secret Jewish History of Arugula
Arugula was recommended as an ideal vegetable to act as karpas – the bitter green – at the Passover Seder by Amram Ga’on, the ninth-century rabbi and Talmudic genius. There was a point in time when arugula was a code: a vegetable that said “here is the great white bobo-latte-liberal!” All the way back in…
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Recipes Chickpea Arugula Salad With Caramelized Onions
Though this salad is a modern creation, it uses several ingredients that were common in ancient and medieval Jewish cuisine. Related Arugula, chickpeas and onions are all mentioned in both the Tanakh and the Talmud, and appeared in many Jewish cuisines throughout history. This simple salad serves as a light meal or a protein- and…
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‘In the Night Kitchen’ at a Brooklyn Breakfast Table
Every morning at my house, two things are bound to happen. The first, of course, is breakfast. On the days that I take on early-morning toddler duty, that means splitting a banana-yogurt-strawberry-tahini smoothie with Max. Sometimes I throw in frozen spinach or a spoonful of pumpkin puree to sneak some vitamins into my vegetable-avoidant child’s…
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My Ottolenghi Adventure
Delectible dishes on display at Yotam Ottolenghi’s flagship shop in London. I don’t tend to plan the heck out of vacations, because when we travel as a family we like to pretend we’re natives. We prefer apartments to hotels and we quickly master the public transportation system, if there is one. Having said that, I…
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Books New Cookbook Is Chef’s Love Letter to Mediterranean Diet
Eighty is an age when many people would be resting on their laurels and hanging up their chef’s whites — especially someone like Joyce Goldstein, the former Chez Panisse Café chef who went on to run her own Mediterranean restaurant and has written numerous cookbooks. But when you open your first restaurant at 49, as…
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Canter’s Deli Doubles Down — and All the Weekly Dish
Canter’s Deli, an L.A. icon, is trying its hand in Las Vegas (again). Three years after retreating from Las Vegas, where it had opened an outlet at the Treasure Island casino, is coming back in a big way. The iconic L.A. delicatessen will open a 4,200-square-foot branch at the Linq, a splashy new gambling resort…
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Birch Coffee Began With Bar Mitzvah Money
From savings bond to burgeoning business: Above, a cappuccino from Birch Coffee. Jeremy Lyman got a $10,000 savings bond from his grandparents for his bar mitzvah. When he cashed it in early, at age 27, he kept it quiet. Now he can kvell. That bar-mitzvah money funded , the burgeoning New York business he started…
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A Hearty, Healthy Paleo Breakfast
At its heart, Ashkenazi Jewish cuisine is all about the carbs. From Shabbat’s braided challah loaves to starch-on-starch treats like blintzes and knishes, it is hard to imagine a Jewish holiday or a trip to the delicatessen without flour, and lots of it. So when bloggers Simone Miller (chef of San Francisco-based Paleo catering company,…
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Recipes Paleo Blintzes With Blueberry Topping
Blintzes have long been a favorite Jewish comfort food. Traditionally made with white flour and refined sugar and filled with dairy, they can often create issues for those with food intolerances. This version is so incredibly delicious you’ll never miss the original! Related Makes 9 blintzes For the blintzes 5 eggs 1 cup dairy-free milk…
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Recipes Scrolled and Rolled Megillah Buns
Inspired by the shape of megilla scrolls, these cinnamon buns (still unglazed above) make mouthwatering mishloach manot, or purim gifts. Both the Gregorian and Hebrew calendars have given us a little wiggle room this year with an extra day — February 29 — and an extra month — Adar Bet. Many people welcome the month…
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Recipes Boozy Purim Truffles
Forget those stereotypes about Jews abstaining from alcohol. At , Jews must drink. The Talmud instructs: “A person is obligated to drink on Purim to confuse the difference between the phrases ‘cursed be Haman’ and ‘blessed be Mordecai.’ Megillah (7b). Why not aspire to Purim tipsiness by downing some boozy truffles. A fitting recipe, for…
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