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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A Technicolor Brunch Demo
Leah Koenig showing a New Jersey congregation how to make her smoked-salmon hash with lemon-mint vinaigrette — and we have the recipe. It wasn’t my birthday yesterday morning, but if I hadn’t looked at the calendar I easily could have been fooled. The morning started out early (thanks to a 5:15 a.m. wakeup call from…
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Noshing With the Pfeffermans From ‘Transparent’
The Pfeffermans know how to nosh. Westword writes that Amazon’s hit show has nailed it when it comes to Jewish food. “Transparent’s focus on food squares with its painfully honest portrayal of a contemporary Jewish family living in Los Angeles — and if you’ve ever been a part of such a family, or eaten with…
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NYC’s Best Pastrami and All the Weekly Dish
The original Ida and Harry (Pops) circa 1960. The august has weighed in on where to get New York City’s best pastrami sandwiches. The roll call will sound familiar to Forward readers, with 2nd Avenue Deli, Katz’s, Pastrami Queen and Ben’s Best heading up the list. Organic butcher shop Dickson’s Farmstand Meats and nouveau-deli extraordinaire…
The Latest
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A Southern Jew Tastes Another Country in New York
The author shooting cupcakes in Texas, before moving to New York and discovering, to her amazement, that there are bakeries devoted to traditional Jewish desserts. They had poppyseed. They had apricot. And prune, almond paste, chocolate and chocolate chip. I’m not in Texas anymore, I thought, quickly telling the lady at that yes, I’d take…
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Recipes ‘Spiritual Kneading’ Rose-Shaped Challah
Dahlia Abraham-Klein, the author of showed us how to make her gorgeous rose-shaped challah for the month of Adar at the Forward’s Eat, Drink + Think event last December. Rose-Shaped Challah With Raisins and Rosewater Makes 8-10 challahs 4 tablespoons active dry yeast 4½ cups warm water ¾ cup organic sugar plus 2 tablespoons organic…
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Carnegie Deli Giving People Gas Again
Tenants of the building owned by the Carnegie Deli should have their cooking gas restored this week — a hopeful sign that the iconic eatery, which has been closed since its gas line was after an illegal hookup was discovered in April, will soon reopen its doors. People living in the deli’s building in midtown…
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A Minute With the Brooklyn Seltzer Boys
When Alex Gomberg joined the family business, he committed to making sure the fourth generation of Gomberg Seltzer Works would not be its last. The Brooklyn-based seltzer manufacturer had suffered the loss of a lifestyle, as seltzer delivery (and in many homes, seltzer itself) faded into history books. Although their factory in Canarsie still supports…
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Marijuana-Infused Treats Arrive in Chicago
Mindy Segal, a James Beard Award winning pastry chef and author of “Cookie Love,” is cooking up sweets with a not-so-secret ingredient. Forgive Chicago chef Mindy Segal if she’s a little high on herself. The owner of beloved local spot and author of cookbook “Cookie Love” is about to unveil marijuana-infused sweets. Segal, a James…
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Israeli Restaurant Named One of World’s Best
Tel Aviv eatery Herbert Samuel was named one of the world’s best restaurants by a French publication. The French are opining on Israeli cuisine too. The debut edition of — a foodie ranking similar to the British World’s 50 Best Restaurants survey — gave nods to four Israeli eateries, says Jewish Business News. LA LISTE…
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Bagels at Hazon Conference That Rivaled New York’s
A participant at the Hazon Food Conference, Rabbi Jonathan Rubenstein (white beard) demonstrated challah braiding and bagel rolling. Alexander Rapaport of captured a moment. For a certain type of food- and sustainability-loving Jew (count me in on that list), and really for anyone who enjoys eating well, attending a conference or event at the Isabella…
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Traveling While Treyf
This is the fifth in a series of pseudonymous essays by The Treyfster. The pieces explore forbidden foods from the point of view of a person who used to keep traditionally kosher. Winter in the northern hemisphere means I’ll take any opportunity to travel south, away from the cold and the dark and the seasonal…
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