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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Strawberry daiquiri? Pumpkin spice? We tried these American hummus flavors so you don’t have to.
(JTA) — This article first appeared on The Nosher. Hummus, a Middle Eastern chickpea and tahini dip, has been adopted and Americanized in every possible way in recent years. Americans haven’t just embraced hummus, they have found truly appalling ways to make it their own. Here are the most horrifying flavors we could find. Snickerdoodle…
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Meet the artisanal gefilte fish purveyor who wants you to eat more vegan food
(JTA) — Jeffrey Yoskowitz isn’t exactly known as an advocate of vegan food. The food writer and entrepreneur is probably best known as the founder of Gefilteria, which sells artisanal gefilte fish, or as the blogger behind Pork Memoirs, a blog exploring taboos, Jewish and otherwise, surrounding the other white (and decidedly not vegan) meat. But…
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The Jewish history of Gold’s Horseradish
(JTA) — This article originally appeared on The Nosher. If you happened to be walking down the 800 block of Coney Island Avenue in Brooklyn in the 1930s, you might have caught a whiff of horseradish in the air. From their Brooklyn apartment, two Jewish immigrants — Hyman and Tillie Gold, from Ukraine and Romania,…
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In Tel Aviv, a culinary center tackles the age-old question: What is Israeli cuisine?
In the 1980s and early ‘90s, when Naama Shefi’s family, who lived on Kibbutz Givat Hashlosha, wanted to celebrate a special event, they ordered a car from the kibbutz and drove to Kam Sun, a Chinese restaurant in the nearby town of Hod Hasharon. Shefi was a girl at the time and her taste buds…
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Danny Raskin, Jewish dining columnist who enjoyed an 8-decade career, dies at 102
(JTA) — Even until the very end of his life, in the hospital, 102-year-old Danny Raskin was working on his restaurant column for the Detroit Jewish News. Raskin, whose historic career with the paper lasted 79 years, was meeting with his editors sharing his plan to retire “The Best of Everything” column he had written…
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Israeli restaurants are changing their kosher certification — and signaling a religious revolution
JERUSALEM (JTA) — The Eucalyptus, a restaurant just outside the Old City here, draws in diners by offering “authentic biblical cuisine” — made from ingredients and dishes found in the Bible. The chef, Moshe Basson, has an unusual way of sourcing his food, foraging for some of the biblical-era herbs in forests and fields around…
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Never mind Ben & Jerry’s. Hannah Spiegelman’s ice cream has war and peace in every scoop
Hannah Spiegelman is a 28 year-old Brooklynite and the creator of A Sweet History, a blog and business that creates ice creams based on historical figures whose lives were usually steeped in controversy. There’s her Ida Tarbell flavor, in honor of the crusading 20th century muckraking journalist, featuring double-oaked bourbon, coffee and nutmeg. And you…
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Two great recipes for a vegan Shabbat
If you’ve been curious about going vegan or living a more plant-based lifestyle, this Shabbat may be your chance to try it out. On Friday, OneTable and Jewish Veg are coming together for a virtual, mutli-city event in Washington D.C., Miami, and Atlanta to empower Jewish communities to host inclusive, sustainable, and intentional Shabbat dinners…
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A Jewish studies professor and her cheesesteak-loving husband are behind Rochester’s new kosher ‘butcher shop’
ROCHESTER, N.Y. (JTA) — Rob Nipe and Nora Rubel hadn’t anticipated selling out of pastrami on their opening day. But when you have a vegan butcher shop certified kosher and open up just a few blocks from an Orthodox synagogue, perhaps selling out of pastrami is par for the course. Butcher, of course, is a…
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Recipes A Shabbat Smoked Salmon Salade Niçoise perfect for the heat
Is the oven on or is my back door open? It is impossible to tell at this point. It’s the kind of hot that makes you want to lie on the cold floor in front of a fan covered in ice packs. It’s too hot to even swim. It’s definitely way too hot to turn…
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Summer pasta with smoked rainbow trout
A light summer pasta that uses Fishwife’s sustainable smoked rainbow trout. Ingredients 1 pound dried linguini 2 tbsp. olive oil 2 cloves garlic, minced 1 small onion, diced 1 pint cherry tomatoes, quartered or 2 heirloom tomatoes, chopped 1/2 cup white wine 2 T. basil, torn 1 T. fresh or 1/2 t. dried oregano 1…
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