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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Cooking show phenom Eitan Bernath, 19, is ready for Rosh Hashanah
The last time Eitan Bernath was featured in The Forward, he was a kippah-clad, 12-year old boy with braces on his teeth. He had just appeared on the Food Network’s cooking show, “Chopped.” Although he was chopped from “Chopped” back then, seven years later one could safely say that while he lost that battle, he…
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Why they call me Juicey Jew
My old Instagram account was @ImaniJackson. But today you’ll find me @JuiceyJew. How did that happen? During a summer of growing pains, mindfulness, and healing, my alter ego emerged. Or maybe just my true authentic self came out to play. I’m still deciding. A swift change in my diet changed everything. What had happened was…
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Creamless yet creamy celery soup, a no-waste recipe
There was a sign posted at the Los Angeles branch of D.C. Kitchen, a non-profit that employed at-risk adults to turn donated food into nutritious meals. It read: “People and food should not be wasted.” Words to live by, right? Celery is one of those vegetables we tend to waste, or at least overlook. But…
The Latest
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An ode to the black and white cookie
The first time I cried in a bathroom, the only thing that soothed me was the promise of a black and white cookie. It was 2009, a week before my ninth birthday. A different virus, the swine flu, was poised to run rampant in my elementary school. My teacher told the class that to curb…
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Bagels, ham, and picadillo: The story behind Florida’s Jewbans Deli Dàle
Married couple Julie Dana is Jewish. Her husband Ray Garcia is Cuban, not Jewish. Both share a passion for cooking, so they figured: why not mix cultures? And so Jewban’s Deli Dàle was born. Based in Naples, Florida, Jewban’s operates a food truck, catering company and will soon have a brick-and-mortar outlet opening in July….
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A Jewitch Herbal: How peaches ease menopause
“A Jewitch Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Dev is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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A Jewish deli pop-up in LA with a surprising secret ingredient: pork
(JTA) — This article originally appeared on The Nosher. Chef Rebecca King loves being a bad Jew. She has done so since her days at Jewish summer camp. “We [my friends and I] were like, ‘We want to be bad Jews! We want to get bacon,” she said recently via phone interview. “I just remember…
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Chickpea gnocchi with market vegetables: Italy, meet the Middle East
Chickpea gnocchetti — gnocchetti di ceci— little knuckles of garbanzo beans and flour— combine two of my favorite things: the Middle East and Italy. This recipe is inspired by one I found in an old issue of La Cucina Italianathat I fished out of a neighbor’s recycling. (Who throws away La Cucina Italiana?) I’ve made…
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An easy plum tart for summer’s hottest days
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how you’re feeling this week at #TweetYourShabbat I have…
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A guide to kosher food (and vegan options) at every Major League Baseball stadium
(JTA) — Jews love baseball — there’s no denying it. But when the baseball season opened in April, most major league stadiums were operating at restricted capacities and offered a limited number of concession stands. Not anymore. As the U.S. COVID-19 vaccination rate has soared, many of the ballpark restrictions have been lifted, and remain…
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Strawberry daiquiri? Pumpkin spice? We tried these American hummus flavors so you don’t have to.
(JTA) — This article first appeared on The Nosher. Hummus, a Middle Eastern chickpea and tahini dip, has been adopted and Americanized in every possible way in recent years. Americans haven’t just embraced hummus, they have found truly appalling ways to make it their own. Here are the most horrifying flavors we could find. Snickerdoodle…
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