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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Mexican-Jewish Chef Wins Thanksgiving Chopped Challenge and All the Weekly Dish
Chef Dafna Mizrahi (above) won Chopped’s Thanksgiving Challenge. Mexican-Jewish chef Dafna Mizrahi has won top prize on The Food Network’s . The 23-year-old chef/owner of farm-to-table spot Monte’s Local Kitchen in upstate Amenia, New York, triumphed over three opponents on the show’s Thanksgiving episode. Mizrahi donated her $10,000 prize to a local horse-rescue organization. New…
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Recipes A Latke Alternative With an Italian Accent
Fried chickpea fritters known as panelle are simple, versatile and easy to make ahead. What could be better for a Hanukkah party? Italians know how to fry. During the week I spent on a food-writing retreat at the in the center of Sicily last summer, I ate a dizzying array of foods that had swum…
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Recipes All Fun, No Fuss Doughnuts
Out of all the hacks in life, the biscuit doughnut might be my favorite. You know, the one where the hardest part is withstanding that terrifying moment when you wonder if the store-bought tube of dough is going to explode in your hands? And the second hardest part is deciding if you want to call…
The Latest
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Eating, Drinking + Thinking Together, and You’re Invited
We’ll all be there. What about you? Sandwiched between two deliciously food-focused holidays, Thanksgiving and Hanukkah, the Forward is throwing a food-centric celebration of its own. On Thursday, December 3, at a cool downtown venue called , we’re hosting an evening of food, drink, comedy and conversation that’s aptly being called Eat, Drink + Think….
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Turkey With a Side of Kasha Varnishkes
Of all the holidays — Jewish and otherwise — Thanksgiving is our hands-down favorite. It’s all about food and family. We’re thankful that it’s not about synagogue attendance, atonement or plagues. You could call Thanksgiving a pilgrimage festival. After all, in 1620 the Pilgrims sailed to their new home in America on the Mayflower. This…
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A Zabar’s Craft Beer Bar and All the Weekly Dish
Eli Zabar has expanded his with Eli’s Night Shift, a “craft beer bar” he’ll run with son Oliver. Also on offer: Signature cocktails and haimish dishes like fish & chips, house-made sausages and house-cured pastrami on rye with mustard. During the day, the space is one of Zabar’s Essentials cafés. Eli’s Night Shift, 189 E…
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5 Reasons Tel Aviv Is ‘Best Vegetarian’ City
A vegetarian dish at Nanuchka in Tel Aviv. Tel Aviv is home to the world’s best vegetarian food, says . On the list of must-visit spots: Vegan eateries Café Anastasia, Caffe Kaymak, and Tenat, an Ethiopian joint. “Veggie-friendly” options also make the cut, like Georgian resto Nanuchka, and The Herbert Samuel Restaurant in the Ritz-Carlton…
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Brunch for 60 in Los Angeles
French toast with za’atar butter and seared tomatoes from “Modern Jewish Cooking.” Images by . A few Sundays ago, I cooked brunch in front of 60 strangers — on stage. I was at the Skirball Cultural Center, the gorgeous Jewish cultural mega-ship based in Los Angeles, doing an event in support of my new book,…
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Recipes A Spiced Soufflé Loaf to Replace Pumpkin Pie
This is a wonderful pudding-like soufflé for a winter night. The cinnamon, nutmeg, and cloves are a natural pairing with pumpkin and the warm spices adding depth to every bite of soufflé. Prepare in an attractive oven-safe dish, as you will be serving it directly from the baking dish. It should have tall sides as…
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Are You Ready for the Kosher Grape Juice War?
(JTA) – is coming to seder this year. For decades, America’s kosher grape juice market has been dominated by Kedem, whose sweet libations come in concord, blush, white, peach, diet and a variety of sparkling flavors. But with U.S. sales flat when it comes to non-kosher grape juice, Welch’s, America’s largest grape juice company, is…
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Recipes Cornbread Stuffing With Mushrooms, Delectable and Dairy Free
This parve cornbread stuffing starts with homemade dairy-free cornbread, which gets its moisture from easy-to-make creamy corn “milk.” My family’s Thanksgiving stuffing tradition is Pepperidge Farm. Those salty croutons flecked with a mix of herbs and spices, tossed with cooked celery, onions and mushrooms, and drowned in broth before being toasted in the oven (we…
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