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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Jewish Food With a Southern Drawl and All the Weekly Dish
Matzo-meal-fried chicken at the Lower East Side has become so popular that it’s spawning its own take-out spot. Owner Richard Kimmel tells the New York Times that Kitty’s A Go Go will feature an edited selection of the “Jewish food with a Southern drawl” inspired by his grandmother, who worked for a talent agency in…
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Rapper Drake to Open Restaurant in Hometown of Toronto
Onetime Drake is going into the restaurant business. The rapper has teamed with star chef Susur Lee to open Fring’s on Toronto’s hopping King West nightlife strip. “The two-level supper club is stylishly decorated (think reclaimed wood, plastic hanger chandeliers over the bar and a basement level that includes a private back entrance), with a…
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Recipes Giving Jewish Breakfast Its Due
(Egyptian Beans and Eggs) is one of the many Jewish morning meals worth celebrating. “What is your favorite Jewish food?” I ask this question often — at Shabbat dinner with friends, when I interview someone for a story and whenever I lead a cooking demonstration. I ask it because the query tends to elicit smiles…
The Latest
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Pastrami Ice Cream, Anyone?
Pastrami, cream cheese and latke-applesauce are among the Jewish-deli flavors available at the Coolhaus ice cream shop in L.A. Seeing is believing, so watch the video! Ice cream flavors like pastrami and latke-applesauce sound insane — until you see the rest of the roster at L.A.’s . Think Cuban cigar (liquid “smoke” and coffee), Peking…
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Recipes Enjoy Sukkot, Sicilian-Style
Living in an apartment 20 stories above the streets of Manhattan can make relating to the holiday of Sukkot and its harvest celebration somewhat difficult. But spending time this summer in Sicily, an island with a dramatic and rich agricultural heritage, re-acquainted me with the agrarian setting in which so many of our holidays originated….
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Recipes Cassatelle (Ricotta-Filled Turnovers)
Cassatelle are ricotta-filled turnovers common in the eastern part of Sicily, and Mario, Executive Chef of the Anna Tasca Lanza cooking school, attributes their origins to the Arab and Spanish flavors and techniques. The dough uses semolina flour and feels like fresh pasta. Wine in the dough provides both flavor (a bit of sweetness) and…
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A Ricotta-Filled Recipe For Welcoming Sukkot With Abbondanza
Living in an apartment twenty stories above the streets of Manhattan can make relating to the holiday of Sukkot and its harvest celebration somewhat difficult. But spending time this summer in Sicily, an island with a dramatic and rich agricultural heritage, re-acquainted me with the agrarian setting in which so many of our holidays originated….
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Daniel Thompson, Paved Way to Mass Production of Bagels, Dies at 94
You can either thank or blame Daniel Thompson for creating the bagel machine. Thompson, who died this week at age 94, helped take the bagel mainstream with a contraption that could manufacture hundreds of bagels an hour. British-born, Thompson was himself the son of a Jewish baker. But in 1963, his invention fell into the…
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Cafe Edison’s Replacement and All the Weekly Dish
Jewish, gluten-free-friendly lunch spot, Friedman’s, will replace New York’s “Polish Tea Room,” Cafe Edison. The late, lamented “Polish Tearoom” is getting a new life. Midtown Manhattan’s , whose haimish food and atmosphere drew theater folk for decades, will soon be replaced by “Jewish rustic” spot Friedman’s Lunch, the Daily News reports. Look for signatures like…
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Recipes Shakshuka Stuffed Peppers for Sukkot Breakfast
When I was growing up, like many children, I looked forward to Sukkot. Every year there was a sense of anticipation swirling about the crisp air on the cusp of fall. And of all the Jewish holidays, it was the most delightfully sensory — a chance to sniff the citrusy etrog, rattle the lulav branches…
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Making Wine at the End of the World
Simon Back, who is among the fourth generation to helm Backsberg Wines & Estates, stands on his deck in Paarl, South Africa, raising a glass of Merlot with his merlot vineyards behind him. When there is very little between you and the Antarctic, making wine is a challenge. When there are relatively few Jews, making…
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