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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Robert de Niro Has Brush With Deli Greatness at Ben’s
Ben’s Best Deli in Rego Park, Queens, was transformed into a movie set for The Comedian, which co-stars Edie Falco and Robert de Niro. , the iconic kosher deli in Rego Park, Queens, enjoyed a brush with greatness this week — or maybe it was actor Robert de Niro who had the brush with deli…
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Lentils in the Bible and the Bowl
Red, brown and green lentils. The following is an excerpt from (Decalogue Books, 2014). Once when Jacob was cooking a stew, Esau came in from the open, famished. And Esau said to Jacob, “Give me some of that red, red stuff to gulp down, for I am famished” — which is why he was named…
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Recipes Liza’s Lentil Soup, Italian Style
On a long and very steamy day a couple of summers ago, I shot a series of 10 cooking videos for ehow.com. I didn’t love them (they’re way too long and my hair is awful), but I was thinking about cooking lentil soup this week and remembered that one of the videos shows me making…
The Latest
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By the Way, a Gluten-Free Kosher Bakery
For 22 years, Helene Godin was a hard-charging lawyer for companies like Audible and Bloomberg. These days, she’s a different kind of advocate. As founder of , a purveyor of gluten-free, dairy-free and kosher breads and desserts, Godin’s become an unlikely champion of alternative eating. For someone who swears she couldn’t bake before beginning her…
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‘The Pickle Recipe’ Makes Sour Splash on Big Screen
This movie might leave a sour taste — or maybe it’s dill. , a caper involving a Jewish family’s secret pickle formula, premiered at the Santa Barbara International Film Festival this month. “Every family has its secret,” proclaim the creators on its web site, sounding more like a mafia film than a feel-good Jewish tale….
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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…
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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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