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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A Pork-Filled Friday Night in Madrid
Illustration by Kurt Hoffman It was on a trip to Madrid, about four years ago, that I finally understood the paradox of opposites: that there’s no such thing as opposites, really, and that what you get when you try to run as hard as you can in the opposite direction to your upbringing is, well,…
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Recipes A Pickle a Day
Photographs by Hadas Margulies Making pickles is easier and more health supportive than you might think. Pickled foods act as probiotics, or “good bacteria.” This means they support a healthy colon, promote digestion and strengthen the immune system. Our digestive systems work hard all day processing both the good and bad bacteria that we’re eating….
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What Does Angus Johnson Know About Kosher Farming?
“With a name like Angus Johnson, you can probably guess I wasn’t born Jewish,” Berkshires farmer Angus Johnson said, beginning his story. He was, however, born into a long line of farmers. For five generations, the family farm was diversified between livestock, vegetables, orchard fruits and bush fruit, all raised and grown sustainably. For the…
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Recipes Jewel-Toned Winter Slaw
Photograph by Liza Schoenfein I’m nominating my friend Judy for the position of Slaw Queen. This evening, at her annual New Year’s open house, one of the delicious dishes on her buffet table was a gingery beet-and-carrot slaw in a lime dressing. It was beautiful to look at and even better to eat — light…
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Recipes Two Decadent New Year’s Desserts
Passion fruit and white chocolate yogurt mousse. Photograph by Vared Guttman (Haaretz) — Getting ready to ring in the New Year also means we have only one more chance to eat decadent food and drink champagne before a new season full of diets falls upon us. To help you enjoy this time to the fullest, I’ve…
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Recipes Dark Chocolate and Chestnut Mont Blanc Dessert
To make this dessert a quick one, use a prepared chestnut spread (available online and, at this time of year, at some supermarkets) and store-bought meringue cookies. Photograph by Vared Guttman Serves 6 2 ounces 100% cocoa unsweetened chocolate (or the darkest you can find), broken to small chunks 1½ whipping cream, divided ½ lb….
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Recipes New Year’s Pomegranate Fizz
The author’s idea of New Year’s Eve bliss: an evening of Scrabble and Pomegranate Fizzes. Photograph by Jon Wunder. For years I felt an enormous amount of pressure on New Year’s Eve to go out and have The Best Time Ever — and of course I never did. Now, thank goodness, I just don’t care….
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Moscow 57 Is Cooking at Last
The sweet taste of dessert, properly cooked. Photographs courtesy of Moscow 57. Call it the Russian Iced Tea Room. For nearly eight months, Ellen Kaye and her partners struggled to run Moscow 57 — their jewel box of a restaurant on Manhattan’s Lower East Side — without gas service. Instead of the original menu inspired…
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Olive Oil Expertise from a Pro
Maia Hirschbein with some of her favorite olive oils. Photograph by Emily Potter It was in an olive grove in Tuscany that Maia Hirschbein had an epiphany that would determine her future. Already a food lover, she had come to Italy in 2012 to study its food, culture and language, and with no other particular…
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Recipes Maia’s Mom’s Challah with Olive Oil
Olive-oil expert Maia Hirschbein’s mother used to use low-quality olive oil in her cooking, but when she switched to the high-quality stuff, her challah and other dishes were transformed. Thinkstock ½ cup warm water 1 package or 1 tablespoon yeast 1 tablespoon sugar ½ cup warm water ½ cup extra-virgin olive oil 1 ½ teaspoons…
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Three Forward Faves Make Times Top 10
Russ & Daughters Cafe is one of Pete Wells’s top 10 restaurants of 2014. Photograph by Jen Snow and Kelli Anderson. New York Times restaurant critic Pete Wells just came out with his list of the 10 best new restaurants of 2014, and I was excited to see that three of them are among my…
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