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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Julia Turshen on home cooking: ‘Sometimes we don’t feel like it and that’s okay.’
Julia Turshen is the best-selling author of several cookbooks. “Now & Again” was listed as a “Great Read” by NPR and a best cookbook of 2018 by Amazon, while “Small Victories” was named a best cookbook of 2016 by The New York Times and NPR. She is also the host of the “Keep Calm and…
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Esther Pildis’s Brownies
It’s family legend that my grandmother cut these with a ruler into perfect squares. I prefer to cut them into large fudgey chunks of happiness. However you cut them, this time-tested heirloom recipe will make your house smell amazing and fill your belly with that special old school love that only a Grandma – or…
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My grandmother’s brownies make everything better
This Shabbat, we are approaching our second Passover in the pandemic. I feel hollowed out. Empty. I miss my family. I want a large rowdy seder. The unfathomable – holiday without family – has become the routine. I break out an old recipe book, the one my mother gave me at my bridal shower. I…
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Toot: Persian marzipan mulberries
If you’re not consuming cornstarch during Passover, you can use granulated sugar that’s been ground fine in the food processor. Be sure your almond flour is made from peeled almonds, so that the color of your toot resembles white mulberries. 1 cup almond flour 1 cup powdered sugar Pinch of salt 3 Tbs rose water…
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I like Ashkenazi Passover seders, but I love Persian ones
I was in third grade when I experienced my first Hebrew School seder. Of course I had seders every year with my Iranian Jewish family, yet everything about this seder felt so weird to me. Waxy paper cups held what they called haroset— dry chunks of chopped apples and walnuts doused with cinnamon. Haroset is…
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From matzah tortillas to spicy gefilte fish, Passover food in Mexico is a mashup of cultures
PACHUCA, Mexico (JTA) — Like other Jews around the world, Alegra Smeke turns to traditional foods during Passover. For her that means Syrian dishes with a side of salsa. Smeke is a chef and former president of a Zionist women’s group who lives in Mexico, which has long been a hub of culinary fusion. Immigrants,…
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Lemon and herb chicken with braised spring vegetables for a pandemic aniversary
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 Today is…
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How a Southern Baptist woman launched a line of kosher cakes
It’s easy to understand how a Baptist woman from Tennessee ends up producing Southern-style cake mixes. But the proverbial icing on top? They’re kosher. King Preferred, run by LaTonya King, is perhaps the only non-Jewish, Black-owned kosher baking mix company in the world. Since 2018, her products – which are sold across the United States…
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It’s March again. You need a giant cookie
It’s the first Shabbat of March. I think we all need a cookie. We have been living through the COVID-19 pandemic crisis for one year. It can feel like it’s been March forever — the same long, awful day for a year. For millions of us, the situation has remained unmoved and unchanged. We are…
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Robina’s Polo with Tahdig (Crispy Persian Rice)
Thsi recipe appears in Jake Cohen’s “Jew-ish” cookbook. Reprinted with permission. Yield: Serves 6 to 8 Prep Time: 20 minutes, plus 1 hour soaking time Cook Time: 40 minutes In almost every food culture, there’s an obsession with the “crispy bits.” Whether it’s the crunchy pieces of pasta at the corners of a lasagna or…
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Jake Cohen celebrates the joys of “Jew-ish” cooking
Depending on your heritage. Jewish food may be your bubbe’s brisket, babkas and latkes or the shakshuka, bourekas or dolmeh recipes your family brought over from Iraq. In his cookbook “Jew-ish,” subtitled “Recipes from a Modern Mensch,” food writer, editor and test kitchen director Jake Cohen puts a fresh spin on classic dishes from the…
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