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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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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Dutch Authorities Recommend Banning Kosher Slaughter
The Netherlands Food and Consumer Product Safety Authority advised the government to ban ritual slaughter of animals, citing pain and suffering caused to them in the process. The recommendation appeared in a report by the authority’s risk assessment bureau, the NRC Handelsblad daily Friday. “Ban, from a point of view of animal welfare, the killing…
The Latest
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Einat Admony Sets Date for Combina Opening
Einat Admony, chef-owner of Balaboosta, Bar Bolonat, Taim and the soon-to-open Combina. Foodies, mark your iCals: Chef and her husband and business partner Stefan Nafziger have set November 14 as the opening date for Combina, their new West Village Sephardic-tapas spot. Molly Breidenthal, who is executive chef at Admony’s Bar Bolonat, will also be executive…
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Hard Times for Fairway and All the Weekly Dish
, the New York grocery chain founded in 1933 by Nathan Glickberg, is in trouble, says The New York Times. A leveraged buyout has loaded it with debt. An East Coast expansion has stalled. And its share price has tanked. Chains like Whole Foods and Trader Joe have become formidable competitors, says the Times. Nathan…
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Cancer and Corned Beef? The WHO Report and the Jewish Deli
Last week the World Health Organization released a that linked consumption of red and processed meats to colon cancer. In the category of processed meats, the W.H.O. panel includes bacon, sausages, hot dogs — basically any meat that has been cooked through processes like curing and smoking for preservation or to enhance flavor. And yes,…
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Mark Bittman Brings Vegan Meal Kits to Masses
During the question-and-answer period following his , Mark Bittman was coy when an audience member asked for details about why he’d left the New York Times. (In his farewell column, Bittman wrote that he was going “to do what I’ve been writing about these many years: to make it easier for people to eat more…
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How Israel Made Me Fall in Love With Turkish Coffee
Traveling to Israel, like visiting Rome or Paris, tends to result in euphoric, sometimes life-altering food experiences. For me, it was all about the Turkish coffee. I was 24 and somewhere in the Negev desert, staffing a along with Israeli, Palestinian and Jordanian alumni of the Arava Institute for Environmental Studies. In the already punishing…
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My Great Big Challah Bake Experience
The Rockleigh Country Club looked like it had been transformed into a giant, glitzy bakery. Tables in the posh banquet hall were decked out with mixing bowls, spatulas and zipper bags in which all the ingredients for a water challah had been carefully measured out for each cook — all 1,400 of them. It was…
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Recipes Water Challah From New Jersey’s Great Big Challah Bake
A couple of the 1,400 finished products at New Jersey’s Great Big Challah Bake. Related Makes 2 loaves Yeast mixture 1 and 2/3 cup warm water 1 tablespoon sugar 1 tablespoon dry yeast Dough 4½ cups high-gluten flour ½ cup sugar 1/3 cup canola oil 2 teaspoon salt 1 egg and 1 tablespoon sugar for…
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Pastrami and Our Jewish Identity
Ted Merwin (above) writes that the roots of secular Jewish culture in America were, to a large extent, in the deli. The title of Ted Merwin’s new book isn’t completely accurate. is billed as “An Overstuffed History of the Jewish Deli.” But the book’s so packed with insights on American Jewish identity, assimilation and mobility…
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