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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Shmaltz Brewing Co. Gets Funky With New ‘Jewbelation’
Shmaltz Brewing Company owner Jeremy Cowan never bought the old adage that Jews didn’t drink. In fact, he decided early on that he was going to brew a beer with a distincty Jewish identity. “The very first beer was Genesis Ale,” Cowan told me recently over the phone. “We hand squeezed pomegranates on the floor…
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Israeli Street Food in NYC
Shimon Maman’s , whose décor includes streetlamps imported from Tel Aviv, has opened a to-go operation called The Kiosk. It’s billed as New York’s answer to the Israeli falafel stand, and it’s slinging up street food such as pita with falafel, kebabs, the eggplant sandwich sabich, bourekas and house-made hummus. 12 Chairs Kiosk, 342 Wythe…
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Heart-Shaped Challah From Hot Bread Kitchen
My food worlds collided this week when I went online to order my weekly haul from , the Israeli-owned CSA (consumer-supported agriculture program)-type thing I subscribe to, and found — among the mostly-local fruit, vegetables, meat, fish and artisanal culinary treats — a gorgeous-looking heart-shaped challah from Hot Bread Kitchen. I contacted the bakery, which…
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Love, Israeli Style — and All the Weekly Dish
Israel’s got , the “holiday of love.” We’ve got Valentine’s Day. Somewhere in between is New York’s Israeli-owned Breads Bakery, which is cooking up seductive sweets with February 14 in mind. Look for decorated shortbread “True Love” cookies, dark-chocolate truffles with hazelnut filling, heart-shaped marzipan cookies and heart-shaped raspberry macarons. No heart-shaped babka to report…
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Recipes A Mushroom-Goat Cheese Pie for National Pizza Day — or Shabbat Dinner
Cheesy, comforting, versatile and full of flavor, pizza is a food that’s impossible not to love. And today, February 9, we have even more reason to celebrate it: It’s National Pizza Day! This year, instead of ordering in, I’m opting for something a little healthier and fresher. I’m going homemade — or at least semi-homemade….
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Recipes Gjelina Pizza Dough
We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps achieve this result. The dough is mixed and allowed to rise in bulk, and is coated with olive oil while being turned at 30-minute…
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Carnegie Deli Re-Opens for Business
This morning’s post on the Carnegie Deli’s says it all: “We are over the moon that our doors have officially reopened! We look forward to welcoming back our family of employees, friends and loyal patrons.” The iconic New York delicatessen, which opened in 1937, has been shuttered since late April 2015 after Con Edison discovered…
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Recipes Valentine’s Day Breakfast In Bed, With a Jewish Twist
I’ll admit it: I have never been served breakfast in bed. My husband has cooked breakfast for me while I’m still in bed (pretending to still be asleep so I don’t spoil his surprise — honestly, who can stay sleeping with the smell of coffee and pancakes wafting into the room?). But as someone prone…
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From Lingerie to ‘Luxury Candies’
Israeli-born Maayan Zilberman has made a career of smashing expectations. Tasty travel slides. Sweet sunglasses. Spicy envelopes. Maayan Zilberman’s “luxury candies” don’t look, feel or taste like any sweets you’ve seen. Under the moniker , the 36-year-old Israeli-born artist has been pleasantly shocking customers at her downtown Manhattan pop-up shop with mind-bending shapes (cassette tapes,…
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Behold Kossar’s Bialys 2.0
Kossar’s’ sleek new look. The Great Bialy Drought of 2016 is finally over. After a four-month, $500,000 renovation that shut it down for the first time in 80 years, Kossar’s Bagels and Bialys reopens today on the Lower East Side with a sleek new look, a vastly expanded menu and, swears owner Evan Giniger, its…
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Giving Dairy Its Due at Breakfast
Ashkenazi Jewish cuisine has a bit of a meat problem: In short, there is just too much of it on the table. There was a time when dairy and meat held more equal footing in Eastern European-American culinary consciousness, and Jewish dairy restaurants like were as popular as their meat-heavy cousin, the delicatessen. But somewhere…
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