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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Chicken Soup With Crunch
I never once considered the possibility that a chicken soup-flavored potato chip would soothe my soul. Then I journeyed to the fictional land of Ten Acre village, where I discovered to my surprise that this snack was not only appealing to my vegetarian palate but actually quite tasty. And I wasn’t even cheating. The flavored…
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50 Experiments With Tahini
Tahini, the main ingredient in sesame halva, can be mixed with countless other flavors. Recently, a good friend of mine invited me over for breakfast. She knows me well, so she didn’t omit any of the foods I love to eat in an Israeli breakfast: shakshuka, a good white cheese, Arab salad, homemade bread… There…
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Beet, Chocolate-Pistachio and Chia Tahini Recipes
Beet tahini and silan (date honey) tahini make a brightly colored pairing. After tasting a beet-flavored tahini dip recently, I decided to . With the help of 20 pounds of tahini, I came up with a few dozen extremely easy recipes for colorful, flavorful tahini. Here are a few to get you started: Read 50…
The Latest
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Kosher Dining Hall Comes to College of Charleston
Dara Rosenblatt, the Jewish student life program coordinator at the College of Charleston, at an Israel fest celebration on campus, April 23, 2015. Renowned for its gracious architecture and signature Southern charm, Charleston is increasingly celebrated as a foodie heaven. The trouble is, in a city whose culinary specialties embrace (and glorify) oysters, she-crab soup…
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Recipes Fresh Zesty Dandelion Salad
Once considered nothing more than a pesky weed, it is now a gourmet green. Just take a look at the four delicious dandelion-green recipes below. Even though we now live near a supermarket after years in the remote countryside, we still strive to grow as much of our food as we can and we still…
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A Tel Aviv Dinner Ready for Its Closeup
Dinner and a photo workshop at Catit restaurant in Tel Aviv. Taking pictures of food and uploading them to social-media sites like Instagram has become de rigeur for many smartphone users. That’s why Tel Aviv’s Carmel Winery teamed up with restaurant Catit to create what they call Foodography — a dining experience that gives patrons…
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It’s International Hummus Day!
When I walked into the office today, my colleague Anne told me it was International Hummus Day. How did I miss that? I asked, a little embarrassed. I did some quick research and here’s what I learned: International Hummus Day is a relatively new holiday. It was started in 2012 by a young entrepreneur named…
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Recipes Mindy Segal’s ‘Cookie Love’
from a new cookbook devoted entirely to cookies. “Everyone has a cookie recipe, everyone’s got a cookie story,” James Beard Award-winning chef Mindy Segal explained when I ask her about the cover of ‘Cookie Love,’ her recently published cookbook. The double chocolate cookies doused with warming spices, craggy with golden toasted marshmallow and sprinkled with…
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Streit’s Factory Fetches $30 Million
The oldest family-owned matzo company in the United States, Streit’s Matzo, is in contract to sell its Lower East Side factory buildings for a reported $30.5 million. According to New York real estate blog , a deed was filed with the city May 11 confirming the sale of the 90-year-old buildings to Cogswell Realty, a…
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L.A. Losing Solley’s and All the Weekly Dish
So Long, Solley’s Craving some brisket or matzo-ball soup from Solley’s in L.A.? Get there fast. The Sherman Oaks eatery will close June 6 after more than 50 years on the same corner, according to the San Fernando Valley Business Journal. A rent increase is to blame. Now owned by the chain, Solley’s “has scores…
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Two Tasty New Projects From Max and Eli
Max and Eli Sussman are great at book titles. Their first was dubbed ; their second took the modest handle “The Best Cookbook Ever”. They’re also pretty good in the kitchen. And their third tome — “Classic Recipes for Modern People” (Olive Press) — spotlights their cooking chops and dead-on wit in equal measure. Detroit-born,…
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