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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The Jewish Herbal: Apricot
The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Dev is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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Recipes Recipe: Forverts’ “Baba Au Rhum” for Father’s Day
For Father’s Day this year, The Forward presents to you a recipe from the archives that originally appeared in the Forverts in 1979. Longtime Forverts columnist Tsirl Steingart printed this recipe in the Est Gezunterheyt! column under the pseudonym “Sara Berkovitch.” Steingart had a fairly active life prior to settling into the role of Forverts…
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Red velvet cupcakes for Loving Day
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat Loving Day…
The Latest
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These days David Hertz is a world leader in turning food into social change. He had to reconcile his Jewish identity first.
RIO DE JANEIRO (JTA) — Chef David Hertz, one of the world’s leading food entrepreneurs tackling social issues, credits two places with inspiring his journey: There’s the kibbutz in Israel, and the favela in Brazil. At 18, after growing up in the southern Brazilian city of Curitiba, he traveled to the Hatzerim kibbutz to live…
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In ‘Gazoz,’ Israeli soda sparkles to life
If you visit Levinsky Market, an unmanicured patchwork of small food and spice stores in southern Tel Aviv, stop at Cafe Levinsky 41. You can get a good cup of espresso there, but don’t waste time on that. What you want is owner Benny Briga’s gazoz, a carbonated, fruit-flavored and artfully decorated drink — think…
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Imani Jackson’s Chicken ‘n’ Rice Bake
My mother’s Chicken ‘n’ Rice Bake was her way of making something BOMB out of nothing. Ingredients: 6 chicken thighs 1 cup fresh broccoli 2 cups white rice 1 quart chicken broth 1 can Cream of Mushroom soup ½ cup butter or vegetable oil 1 tbsp salt and pepper 2 tsp onion powder 2 tsp…
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I started a catering company to heal my world through food
The Forward welcomes Imani Jackson as our newest food columnist. On Monday, May 31, MTV will feature Chef Jackson in its special on antisemitism, “With One Voice: Fighting Hatred Together.” Everyone always asks me why I started a community-based catering company. It’s simple. I love to eat! I mean, who doesn’t? But it’s also more…
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Think you have enough Israeli-inspired cookbooks? You still need “Bavel.”
It’s a bit of a surreal experience opening “Bavel.” The new cookbook by Ori Menashe, Genevieve Gergis and Lesley Suter, due out May 25, makes no mention of what many consider the worst year to ever to befall the industry. And at a time when the conflict is front page news, the main mentions of…
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For creamy and decadent Shavuot dishes, try tahini
_Amy Zitelman co-founded Soom Foods with her sisters Shelby and Amy in 2013. Good timing: they focused on top-quality tahini just as the Middle Eastern ingredient craze — sumac! silan! zaatar! — was spreading across restaurant dining rooms and supermarket shelves. Philadelphia chef Michael Solomonov of Zahav and, well, everything, gave them their first order,…
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The Jewish Herbal: Mallow
“The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Dev is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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‘The Saucy Soprano’ blogs traditional Jewish food, with a side of raunch
For some, it was sourdough. For Melina Schein, it involved a tongue. Schein was among those choosing to spend their newfound pandemic hours in the kitchen in 2020. Though hers was a different sort of culinary pursuit than many we heard about; she set out to cook every single recipe in “The Jewish Cookbook,” the…
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