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
Crunchy Quinoa With Sweet Potatoes
Photograph by Michael Bennett Kress Quinoa is the greatest new addition to the Passover pantry. It finally received definitive rabbinic approval for Passover in 2014, after a rabbi was dispatched to Peru and Bolivia to see how quinoa is grown. He learned that quinoa grows at very high altitudes, while the grains that are prohibited…
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Recipes Sephardic Poached Fish in Pepper Sauce
Photograph by Michael Bennett Kress This recipe is versatile and can be made with any type of white fish or salmon. You can really kick up the spice factor by adding a tablespoon of store-bought harissa or some more chili powder, hot paprika or red pepper flakes. This dish also can be served as a…
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The Weekly Dish
Breads Bakery’s new coconut chocolate chip cake. Photograph courtesy of Breads Bakery Breads is rising. The Israeli-owned Union Square bakery, beloved by New Yorkers for artisanal loaves and luscious pastries, will take over one of the Bryant Park food kiosks relinquished by sandwich maker ’wichcraft, The New York Times reports. Chains like Le Pain Quotidien…
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Recipes Baked Apples With Vanilla-Walnut Charoset
Franklin Becker’s charoset dessert. Photograph courtesy of The Little Beet Everyone loves a good apple pie. Growing up in Brooklyn, in the primarily Jewish neighborhood of Midwood, meant eating lots of traditional sweets like apple strudel and rugelach. I always loved the texture of nuts and fruit together, specifically, that sweet but tart profile combining…
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Jewish and Muslim Students Collaborate on UCSD Dining Plan
Flickr The University of California at San Diego will soon become the first campus in the UC system to have a joint Kosher/Halal dining hall, U-T San Diego reported. The project began over a year ago, when Zev Hurwitz, executive vice president of the Union of Jewish Students, approached school administrators with the idea for…
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Recipes Mouthwatering Orange-Scented Macaroons
Photographs by Gayle L. Squires The Passover tradition that’s been handed down from generation to generation in my family is the luxury of a catered Seder. But we’ve always supplemented the cookie and cake plate with extra desserts. At my grandparents’ table, it was Bubbe’s layered and fruit-studded gelatin mold. At my aunt’s, a large…
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Recipes Cooking for Passover Like a 5-Star Kosher Chef
Inbal Hotel Jerusalem, where the chef offered an online how-to on holiday cooking. Courtesy Inbal Hotel. (JTA) – At this time of year I always ask around to my friends and neighbors for new and creative Passover recipes — and if I can stand upright after chasing after crumbs of chametz, helping my kids prepare…
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Books A Perfectly Modern Passover
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking those friends what they think of the results. For Passover, the writer cooked her way through “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen,” by Forward writer and contributing…
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Books Roasted Beet Salad With Preserved Lemon
Photograph by Sang An With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! Take this salad, which tosses them with preserved lemon, fennel, basil and capers. The lemon and capers act as a tangy counterpart to the sweet Mediterranean root, and the fresh…
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The Weekly Dish
Greenberg’s Apple Macaroon Cake. Photograph courtesy of William Greenberg Desserts We love sweets from NYC’s William Greenberg Desserts, and we’re grateful the company cranks out such luscious kosher-for-Passover treats. They make great gifts for your Seder hosts, and show-stoppers for dessert at your own feast. Favorites: rich apple macaroon cake that translates as almond sponge…
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A Jewish Perspective on Preserving
Canned vegetables await processing at the 2014 Hazon Food Conference. Two hundred pounds of tomatoes. Some big and red and juicy, some yellow, some tiny cherry tomatoes, a pile of colorful beefsteaks and even a box of ripe green tomatoes with beautiful dark green veins. This summer, two hundred pounds of tomatoes passed through our…
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