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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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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Schmaltz Is Chic — And All the Week’s Hot Dish
Schmaltz is a key ingredient in the base for Ivan Orkin’s shio ramen. Schmaltz is hot, says hip mag. At Ivan Ramen, the Lower East Side spot from the New York chef who took Tokyo, Ivan Orkin, schmaltz is a key ingredient in the base for his shio ramen. Chef David Santos, who operates a…
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Gifts to Feed Israel’s Hungry
Funny how things happen: Forward Editor-in-Chief Jane Eisner sent me an email last spring, asking if I had any interest in covering an Israeli not-for-profit called , the country’s largest food bank and food-rescue network. She had gotten word that its founder, Joseph Gitler, was in town that week for a series of meetings. Related…
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Recipes How to Make Breads Bakery Hamantaschen at Home
An assortment of Breads Bakery hamantaschen, with the poppy-seed version at the top. And we have the recipe. New York’s is known for its beautiful babka and stunning seed-studded challahs, which are available year round. Its equally exceptional hamantaschen, however, are only available at Purim. Happily, the bakery just shared its coveted recipe with us,…
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A Challah Connection to Broadway
Tony Award nominee Danny Burstein, who plays Tevye in “Fiddler,” with challah supplied by Challah Connection. The same challah that’s been included in kosher gift baskets and delivered to homes across the country by Challah Connection of Fairfield County, Connecticut, is now feeding Tevye, Golde and the rest of the “Fiddler on the Roof” cast…
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Recipes Nacho Hamantaschen? Why Not!
A crisp, savory take on the traditional triangular treat, these hamantaschen are filled with veggie crumbles and topped with salsa and creamy nacho sauce. My first kitchen memories are of baking hamantaschen with my sisters. All nine of us would gather around the table and cut out circles of pastry dough, stuff them with jam…
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Eizenshtein Is the New Baker On the Block
Chocolate babka (above) is one of the specialties at the new Eizenshtein’s Bakery. I was thrilled to hear a couple of weeks ago that a chef friend of mine was about to open his own bakery. Naturally, I had to get the inside scoop. Israeli-born Johnny Eizenshtein moved to the States two years ago, when…
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