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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The Year We Tasted Israel
Chef Michael Solomonov checks out meat grilling on skewers at Al Jenin restaurant in Nazareth. Until recently America looked down its nose at British cuisine, but now it seems that major food winds are blowing west from London. Remember the nose-to-tail movement, which started at London’s St. John at the turn of the last millennium…
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End-of-Year Food Lists and All the Weekly Dish
The Washingtonian ranked DGS Delicatessen No. 30 on its top 100. The end of the year means lists, and this week brought a bushel. heaped more acclaim on celebrated New Orleans Israeli spot Shaya, naming it restaurant of the year. Washingtonian ranked nouveau-Jewish deli DGS Delicatessen #30 on its top 100 for 2015. And Michael…
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Beyond the Bagel — Feeding a Cold
I am a miserable sick person. A few coughs and sneezes I can handle without much of a problem; but when a bad virus hits — one of the sore throat, coughing, faucet nose, headache, sneeze-y and achy bones variety, like the one I just finished plodding my way through — I am pretty much…
The Latest
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Dutch Hummus Joint Serves Healthy Palestinian Cuisine
Yuval Gal at his hummus restaurant in The Hague. JTA — Like many Israelis in Europe, Yuval Gal and Muawi Shehadeh decided to market their hummus restaurant specifically to health-minded vegetarians. A Jew from Tel Aviv and an Arab-Israeli from Nazareth, the duo this year began peddling their native country’s signature chickpea paste at an…
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Recipes Bialys With a Mission From ‘Hot Bread Kitchen’
For Jessamyn Waldman Rodriguez, the bialy is the quintessential New York Jewish ethnic bread. And so the puffy onion-filled roll was one of the first recipes she developed after founding , a commercial bakery and social enterprise that she jokingly refers to as the “United Nations of bread.” Related Traditional Onion Bialy Recipe You can…
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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…
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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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