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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Recipes
Honey & Co.’s Cherry, Pistachio and Coconut Cake
This was the first cake I made for the restaurant. We wanted something that would sit on the bar counter and just make people stare. It has been with us from the first day and I have a feeling it will stay there until the end. We do vary the fruit on top, so we…
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Honey & Co.’s Cherry, Pistachio and Coconut Cake
This was the first cake I made for the restaurant. We wanted something that would sit on the bar counter and just make people stare. It has been with us from the first day and I have a feeling it will stay there until the end. We do vary the fruit on top, so we…
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Katz’s Deli May Come to Brooklyn and All the Dish
After more than a century on the Lower East Side, is contemplating adding a Brooklyn location? “As I’ve said before to others, this is not confirmed,” owner Jake Dell told the Forward after reports last week about a move across the bridge. “We are considering.” Real-estate bible The Commercial Observer reported that Katz’s had signed…
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Recipes Beyond the Bagel — Kibbutz Breakfast
A simply delicious morning meal consisting of (clockwise from top) a corn and eggplant pashtida thick yogurt with olive oil and za’atar and a fresh chopped salad. The summer after I graduated college, I spent a month pruning grape vines on an organic vineyard in Tuscany. Tough life, I know. Each morning we volunteers would…
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Recipes Leah’s Corn and Eggplant Pashtida
A close cousin of the quiche (though often made without a crust), the pashtida is perfect morning fare. A jumble of eggs, dairy and vegetables, it pulls the best flavors of into a hearty main dish. Serves 4-6 ¼ cup vegetable oil (e.g. sunflower or safflower), plus more for pan 1 large sweet onion, finely…
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Happy International Falafel Day!
About a month ago the Forward celebrated , which was created by young entrepreneur Ben Lang in 2012. Today, we again celebrate Middle Eastern cuisine with International Falafel Day, Lang’s second holiday creation. As with Hummus Day, the goal of Falafel Day is to bring people from around the world together through food. Participants are…
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Kosher Falafel Comes to San Antonio
Shalom, y’all. San Antonio’s about to get its first full-fledged falafel spot. But Moshe’s Golden Falafel, which opens mid-June, ain’t any old Middle Eastern joint. It’s the brainchild of James Beard-nominated chef , a San Antonio native who’s a hometown celebrity for hotspots like The Luxury, Il Sogno Osteria, and Sandbar Fish House & Market….
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Sipping in Summer at the Whisky Jewbilee
Evan Williams Single Barrel from Heaven Hill (second from left) had gravitas and a lovely breadth of palate. This is a story of change. Of winter transforming into summer and of Scotch whisky giving way to American spirits. I’m a believer in winter whisky. I trust in Scottish crofters harvesting barley while the weather lifts…
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Books ‘Vilna Vegetarian’ and Me
Born in in 1910, my grandmother Rachela Pupko Krinsky Melezin was a Vilner through and through. When I told her, during college, that I was becoming vegetarian — that the days of devouring her kreplach and piroshki were over — she took it as most Jewish grandmothers would. I wish I could have directed her…
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A Translation Tsuris
Yiddish scholar Eve Jochnowitz talks about Eve Jochnowitz, who teaches Yiddish language, culture and literature at YIVO and The Workmen’s Circle, says she found herself up against some formidable challenges when translating the “Vilna Vegetarian Cookbook,” by Fania Lewando, from Yiddish to English. Converting weights to measures and metric quantities to English was only one….
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Recipes Leek-and-Onion Appetizer
Cut 3 large leeks and 2 Spanish onions into small pieces, and sauté in butter. Add 3 diced hard-boiled eggs, 6 tablespoons butter, 4 tablespoons bread crumbs, 3 diced scallions and [chopped fresh] dill. Add 2 raw eggs and some salt, mix well. Melt 2 tablespoons butter in a pot and add the leek mixture….
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