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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Russ & Daughters, Moving on Up
The distance between New York’s Lower East Side and Upper East Side is only a few miles, but the neighborhoods could hardly be more different. My grandfather Ben Schoenfein was born on the Lower East Side in 1899, 15 years before opened its doors at 179 E. Houston Street. The original appetizing shop still stands,…
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Recipes Pumpkin-Apple Challah and Other Breakfast Breads
Pumpkin-apple challah from “Modern Jewish Cooking,” photographed by Sari Kamin of . What is it about Jews and bread? I can’t help but notice that virtually every time I read a bread-related story (and there are a lot of them lately), it involves a member of the Tribe. Innovative, socially conscious bakery putting out a…
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New Kosher Bakery in Brooklyn, Plus All the Weekly Dish
Brooklyn’s getting a new kosher bakery this summer. Danny Branover, the Lubavitche owner of Crown heights kosher wine bar , will open the yet-unnamed shop nearby, DNA Info reports. More to come. New Kosher Market in N.J. Meanwhile, another kosher market’s opening in Clifton, New Jersey, home to a sizeable Orthodox population. Seasons, a kosher…
The Latest
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Hipster Halva in NYC
The new Seed + Mill in Chelsea Market. From left, Rachel Simons, Lisa Mendelson and Monica Molenaar. The seed of a business idea came to Lisa Mendelson after she and her banker husband left Tel Aviv for New York in 2014. “I’m obsessed with tahini, and when I moved to New York it was difficult…
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Modern Cookies With Old-World Connections
Café Warshafsky’s lavendar and coconut shortbread. makes great shortbread cookies. Its ice creams are a hit. There’s even a hip, handmade logo. Don’t bother mapping it; the café doesn’t exist — at least in physical form. But it’s very real in the mind of Mai Warshafsky, the artist-turned-baker who created the nostalgia-drenched brand to market…
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Breakfast With a Precocious New York Food Pro
Breakfast at Eisenberg’s Sandwich Shop with 27-year-old food writer Max Falkowitz. I have a feeling that, as a child, Max Falkowitz was no stranger to the words, “You are wise beyond your years, young man.” The statement holds true even now. Falkowitz has made an impressive name for himself at two respected food publications, first…
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Mayor Bill de Blasio Celebrates Carnegie Deli Reopening
Mayor Bill de Blasio thanked owner Marian Harper (left) ‘for restoring this jewel in our crown.’ At least one fan at ’s official reopening ceremony this morning insisted that the legendary eatery makes “the best pastrami sandwich in the city.” That’s Mayor Bill de Blasio, who beamed as he cut a ceremonial cheesecake while the…
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Israeli Pastry Chef Gets James Beard Nod — for Bakery in Idaho
The James Beard Foundation announced its today and among the names, one jumped out at us. Moshit Mizrachi-Gabbitas of Janjou Pâtisserie in Boise, Idaho, was nominated for Outstanding Baker. “I am obviously extremely delighted and humbled to be nominated,” Mizrachi-Gabbitas said by phone from her bakery. “Such an honor to be on this list.” So…
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Taste Testing ‘Jewish Festival Food’
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Jewish Festival Food: Eating for Special Occasions” (Lorenz Books) by Marlena Spieler. Related: Libyan Spicy…
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Recipes Ethiopian Doro Wat Chicken Stew for Shabbat
Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flat bread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat. The eggs are an intrinsic part of the dish so make sure everyone receives one…
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Recipes Libyan Spicy Pumpkin Dip
This spicy Sephardi dip from a Libyan-Jewish restaurant in Jaffa can be stored for at least a week in the refrigerator. Serve it with chunks of bread or raw vegetables to dip into it. Related Doro Wat (Ethiopian Chicken Stew) Serves 6–8 3–4 tablespoons olive oil 1 onion, finely chopped 5–8 garlic cloves, roughly chopped…
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