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 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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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…
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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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