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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Israeli Company Channels Charles River Into New Beer
From left, Charlie Storey of Harpoon Brewery and Nadav Efraty, Rick Stover and Francesco Fragasso of Desalitech toasting their production of Charles River Pale Ale. JTA – An Israeli-founded water purification company has teamed up with Boston-based Harpoon Brewery to channel the once-famously polluted Charles River into a new beer. Desalitech, which started in Israel…
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Einat Admony’s New Eatery to Offer Sephardic Tapas
After her hometown of Tel Aviv, ’s favorite city is Barcelona. “I like the simple food there,” she tells the Forward. “I love the atmosphere and the way they eat.” Now, with a new restaurant set to open in early November, Admony will salute both places. Combina will be her third eatery, after the pioneering…
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Kossar’s Bialys Branches Out From the Classics
The Lower East Side storefront, pre-renovation. More than 55 years after opening its doors, is getting a makeover — and temporarily shutting its doors for the first time in its history. The beloved Lower East Side shop, where bialys have famously come in just three classic varieties — onion, garlic and sesame — will reopen…
The Latest
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Recipes Taste Testing ‘The New Kosher’
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 “The New Kosher,” by Kim Kushner. Related Cinnamon-Chocolate Pound Cake With Greek Yogurt (below) The…
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Recipes Halibut Stuffed With Kale & Feta Pesto
A fast and easy fish recipe to make for company from “The New Kosher” by Kim Kushner. Related Serves 6 1 teaspoon grapeseed oil 6 skinless halibut fillets, about 6 ounces each Kosher salt and freshly ground pepper 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces 2 cups (4½…
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Jewish Food Goes Global and All the Weekly Dish
Israeli Mezze Meets NY Deli in London. When opens in London on October 15, look for house-smoked fish, hand-rolled bagels and a menu “somewhere between a Tel Aviv mezze and a New York deli,” according to owner Joel Braham, who’s taking inspiration from “fantastic places like the Mile End Deli and Russ and Daughters in…
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Hummus for Breakfast — a Philadelphia Story
Hummus topped with kale pesto is part of a splendidly satisfying Israeli-style breakfast at Dizengoff, one of Michael Solomonov’s five popular Philadelphia eateries. Michael Solomonov is having one heck of a year. Scratch that — he is having one heck of a decade. The Israel-born, Pittsburgh-raised chef now has five successful restaurants in Philadelphia. Thanks…
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Russia’s Kosher Food Giant Aims for Halal Empire
Pinhas Slobodkin, center, with staff at a Moscow event serving kosher food in 2014. (JTA) — At Russia’s largest kosher food factory, owner Pinhas Slobodnik welcomes his Muslim workers with a greeting in Arabic that he pronounces in a thick Russian accent. Some 120 workers, most from the predominantly Muslim republics of Uzbekistan and Tajikistan, are…
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Recipes Roast Chicken and Corn in Jigs’ Sukkah
When I was growing up in the 1950s, none of my friends had a sukkah in the backyard and I do not recall one at our synagogue. In fact, I do not recall a single thing about the holiday of Sukkot from my childhood. Like many families of my generation with a token association to…
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Sunday Is Pickle Day!
This Sunday, October 4th, New York City’s Lower East Side will be a pickle-lover’s paradise. will take place on Orchard Street, paying homage to the days when pickle shops thrived in the neighborhood. It’s going to be a celebration of all things pickled, with sixteen different pickle vendors in attendance, including Brooklyn Brine, Guss’ and…
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Recipes Arthur Schwartz’s Stuffed Cabbage
When Forward food editor Liza Schoenfein made this delicious dish (featured in ), she used leftover cooked rice for the filling, reduced the amount of brown sugar to 3 tablespoons for a less sweet sauce, opted for currants instead of raisins and left out the ginger snaps. The results were fantastic. Related Stuffed Cabbage, Revisited…
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