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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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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Mark Bittman at JCC
I’m heading to the this evening for what sounds like a pretty fab event — it’s the season launch of Person Place Thing, a series hosted by former New York Times Ethicist Randy Cohen that’s described as “an interview show in which one amazing guest tells three insightful and often hilarious stories.” Tonight’s amazing guest…
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Michael Solomonov Bringing Israeli Cuisine to New York’s Chelsea Market
I’ve been fantasizing about the idea of planning a weekend trip to Philadelphia. Forget the Liberty Bell — my dream is to eat every meal at a different . (CookNSolo is the group of Michael Solomonov/Steven Cook joints that includes Zahav, Abe Fisher, Dizengoff, Percy Street Barbecue and Federal Donuts.) That would be some weekend….
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20-Foot Challah Loaf Sets New World Record
Now immortalized in the Guinness Book of World Records, the loaf above measured in at 20 feet. Did you smell bread baking last week? You weren’t hallucinating: The 3rd-annual Great Big Challah Bake brought thousands of women out around the world to collaborate on giant loaves. How big was it? Here’s the shopping list from…
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Jewish Delis Everywhere and All the Weekly Dish
New in Toronto: , a tiny downtown spot serving latkes, matzo-ball soup, chopped liver, knishes and kilometer-high sandwiches — this is Canada, after all. According to BlogTO, the place is named for Sid Starkman — the late president of Chicago 58 Foods, “a Toronto institution famous for its Jewish style salami, hot dogs and cured…
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Recipes Talking ‘Toast’ and All Its Toppings
If you’ve dined out recently, you’ve probably encountered fancy toast — the du jour of piling artisanal ingredients (think house made ricotta and seasonal jam or poached eggs and shaved truffles) on top of warmed bread. Or perhaps you, like just about everyone else in America, have made some version of avocado toast at home….
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