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
Fried Green Olives
The perfect accompaniment to a glass of sparkling wine, fried olives are also a great addition to an Israeli-style breakfast. Sometimes the best dishes on a restaurant’s menu are the simplest ones. I love , the modern-Israeli eatery in New York run by chef Einat Admony. Admony’s cooking is inspiring across the board, from her…
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Ruffled Feathers Over Wegmans’ Kosher Labeling
A New Jersey lawyer is crying “fowl” over food-handling practices at a Cherry Hill branch of supermarket giant , calling its kosher labeling “misleading and fraudulent.” Adam Rosen alleges that the chain is unwrapping kosher chickens, cooking them in unsupervised ovens, seasoning the birds and then repackaging them with stickers that say “kosher.” “It struck…
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Recipes Taste Testing ‘Modern Israeli Cooking’
Roasted garlic & apricot chicken garnered raves from a group of discerning dinner party guests. 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…
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Classic Meets Modern at Kosherfest 2015
Nibbling my way through the Meadowlands Exposition Center yesterday in Secaucus, New Jersey, for the first day of , I tried to glean the prevailing themes from the ocean of kosher products on display. Nothing obvious emerged. What I found was the continued momentum of the movement I recognized at last year’s show toward more…
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Finally, a Kosher Restaurant With Michelin Acclaim in Paris
Simone Zanoni, head chef of Le Rafael in Paris. JTA – With 84 Michelin-certified restaurants and a combined total of 115 stars, the French capital offers a dazzling gastronomic selection to anyone willing to stomach the bill. Anyone but observant Jews, that is. For years, the kosher-keeping community has been limited to budget pizzerias or…
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The Hottest Latkes in Philly and All the Weekly Dish
Chef Yehuda Sichel’s latke with gin-cured salmon, pickled beets and Boursin. Grab a ticket for this sizzling event before it sells out: Philadelphia’s will host a latke tasting dinner for Hanukkah, chef Yehuda Sichel tells Philadelphia Weekly. “It hasn’t been super publicized yet, but it will be for the first night of Hanukkah,” Sichel says….
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The Bialy Stages a Major Comeback
Growing up in the Midwest in the 1980s and 1990s, I never knew from a bialy. Bagels we had aplenty — though mostly oversized and of the blasphemously flavored variety (think blueberry and, my childhood favorite, chocolate chip). But shortly after moving to New York in my early 20s, I met the beautiful bialy —…
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Books Wine, Crime and a Jewish Financier
When Frances Dinkelspiel wrote the proposal for her new book, she had planned to leave her own connection to the California wine industry out of it. But as she started writing, she realized she had two intertwining stories to tell. One was a modern crime story — the tale of the 2005 arson fire that…
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Finding Connectedness Through Food at Haven’s Kitchen
Haven’s Kitchen owner Alison Cayne (above) says, “Everything you do creates this bigger energy. That connectedness is a very Jewish concept.” Alison Cayne went big when she opened Haven’s Kitchen, renovating a gorgeous three-story carriage house on a busy Manhattan block. But behind the marble tabletops, rustic-chic decor and house-made granola at this cafe and…
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Italy’s Parmesan Cheese Goes Kosher
Cheese lovers of the Jewish world, rejoice: the original Parmesan cheese from Italy is now available in a kosher version. The first cheese wheel, adorned with a large Star of David and the word “kosher” written on it in Hebrew, was cut open last week at the Israeli pavilion in the Milan world’s fair. Although…
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Magic Matzo Balls for a Rocky Mountain High
Joshua Pollack (above) makes his matzo balls with THC-infused schmaltz. When Joshua Pollack got a call from Josh Dinar, a Denver restaurateur, asking if he would provide a bagel brunch for a Jewish foodie conference called , he wasn’t surprised. Since opening Rosenberg’s Bagels last year, Pollack, 31, has become known for bringing authentic bagels…
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