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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Recipes
Hot Bread Kitchen’s Onion Bialy
When we talked to Hot Bread Kitchen’s Jessamyn Waldman Rodriguez about her new cookbook, she gave us a tip about this recipe. In step 6, she recommends dipping the flattened dough disks into a bowl of cornmeal before placing them on the baking sheets. This will result in extra crunch along the bottom and sides…
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The Rise of Jewish-Fusion Restaurants
Molly Breidenthal is executive chef at Einat Admony’s new Sephardic-Israeli tapas spot, Combina. JTA – The successful chef and owner of four buzzy restaurants in Manhattan, Einat Admony recently decided to take on a new challenge. The Israel-born chef, who runs two Taïm falafel joints and modern Mediterranean eateries and Bar Bolonat, wanted to create…
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Program That Trained Kosher Chefs Closes
In addition to offering courses, The Center for Kosher Culinary Arts hosted a competition for aspiring kosher chefs. A pioneering program that trained kosher chefs is ending. Brooklyn’s will no longer offer professional courses, founder Jesse Blonder told Kosher Today. The Center for Kosher Culinary Arts was the only such school outside of Israel. CKCA…
The Latest
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Perfect Chopped Salad From Honey & Co.
Husband-and-wife team Itamar Srulovich and Sarit Packer were both born in Israel, where they met in a restaurant kitchen. Together they moved to London and opened Honey & Co., a restaurant that highlights the foods of their homeland. In a talk for the British Jewish organization , they spoke about their culinary journey, while showing…
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Proper Bagels in San Francisco and All the Weekly Dish
Handmade bagels at Shorty Goldstein’s. Now, chef and co-owner Michael Siegel can truly say everything’s made in-house at , his San Francisco deli. Goldstein finally rolled out Shorty Goldstein’s own bagels after months of experimenting. “Our bagels are more New York than Montreal,” Siegel told Dish. “Crunchy on the outside, chewy in the middle. We…
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Breakfast at Jack’s Wife Freda With Noah Arenstein
A rosewater waffle topped with thick yogurt, berries and honey syrup, and poached eggs served over slices of grilled tomato and salty haloumi at Jack’s Wife Freda. Within a few minutes of opening on a recent weekday morning, the tables at , an eclectic bistro in New York City, were nearly filled. Even for Soho,…
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From Cap’n Crunch to Cabernet
Elisheva and Chaim Gur-Arieh make wine in the Sierra foothills of California’s Shenandoah Valley. If you happen to live in the Bay Area and attended Berkeley Rep’s fall musical “Amélie,” based on the French movie, and ordered the accompanying wine pairing at the theater’s bar, you got a glass of C.G. Di Arie Cabernet Franc….
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Recipes From Cantoring to Cocktails
Allen Katz, co-founder of New York Distilling Company. Not long into my interview with Allen Katz, co-founder (with Tom Potter) of , I decided I wanted to meet his parents. More specifically, I wanted to go back in time and be invited over to Katz’s childhood Baltimore home for Friday night dinner, to meet his…
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L.A.’s Best Restaurant Is Italian — With a Jewish Accent
Chef Zach Pollack in the kitchen of Alimento. No one was more surprised to learn that Los Angeles magazine had named two-year-old L.A.’s best Italian restaurant than the chef behind it. But Zach Pollack’s legion of fans took it in stride; Alimento’s earned raves for both its earthy, honest Italian and the detours Pollack takes…
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Recipes Ottolenghi Nails Haute Cuisine in ‘NOPI’
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 “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully. Related “NOPI” Pistachio…
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Recipes Yotam Ottolenghi’s Pistachio and Pine Nut-Crusted Halibut
This restaurant-quality main dish from Ottolenghi’s new cookbook, ‘NOPI’ is well worth the effort. Related “NOPI” Sumac Martini Serves 6 6 halibut fillets, skinless and boneless (1 pound 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round…
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