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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Gil Marks, Jewish Food Scholar, Dies at 62
Triumphant in 2005 after accepting the James Beard award for ‘Olive Trees and Honey.’ The Jewish culinary world has lost one of its brightest lights. Gil Marks, avid food historian and author of the pivotal “Encyclopedia of Jewish Food,” for which he earned a place on the Forward 50 in 2010, died in Jerusalem today…
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Latkepalooza: Philly’s Potato-Pancake Smackdown
Photograph courtesy of Abe Fisher. Leeks and feta cheese. Cajun seasonings. Black garlic jam and pickled apples. These are latkes? Welcome to Latkepalooza, the annual Philadelphia smackdown that challenges local chefs to reinvent the humble potato pancake. On Sunday, December 7, nine eateries across a wide swath of Philadelphia’s stellar restaurant scene will showcase recipes…
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Potato Latke with Gin-Cured Salmon, Pickled Beets and Boursin
Photograph and recipe courtesy of Abe Fisher. The Latke Makes one big latke, cut into wedges to serve 2 large Idaho potatoes, peeled and grated 2 tablespoons flour 2½ teaspoons salt 1 egg Combine all ingredients quickly, don’t overmix. Using a skillet or sauté pan over medium heat, fill hot pan halfway with oil. Let…
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Go Raw for Fresh Take on Parve Dessert
This orange-chocolate “cheese” cake is from Susan Powers’ “Rawmazing Desserts”. Photograph by Susan Powers My first foray into the healthful and delicious world of raw desserts began seven years ago when I was making a sheva brachot (seven blessings) dinner for a friend who had gotten married two days earlier. As Murphy’s Law predicted, my…
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Deep-Dish Caramel Apple Pie
Picture it: a tender, nutty crust and crumble topping, surrounding caramel-coated apple slices kissed with cinnamon, all gently warmed in the dehydrator or oven. In other words, autumnal heaven. That is this pie. Photograph by Amber Shea Crawley For the crust and topping: 1½ cup almonds ¾ cup walnuts ¾ cup pecans 1/8 teaspoon sea…
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Is Marmite Kosher? Well, Yes and No
It was certainly one of the stranger Jewish conversations I have had. (Mind you, I have had many.) There I was in Oxford after a hearty Sabbath lunch, walking in the beauty of Christ Church Meadow, chatting with a new friend about food. At a moment, he turned to me and said, “You said you’re…
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A Hanukkah Shidduch: Doughnut, Meet the Latke
A happy Hanukkah mistake becomes a delicious breakfast. Photograph by Yishai Margulies In preparation for Hanukkah, I had my heart set on creating the ultimate gluten-free and vegan sufganiyot — doughnut holes digestible to all. And, after a total of three fruitless hours waiting for my dough to rise, I should have given up. I…
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Getting to Know the Jewish Whisky Company
Photographs courtesy of the Jewish Whisky Company. I’m not a big whisky drinker. I’m especially not a whisky drinker at 11:30 in the morning on a workday. But that changed when I had the pleasure of sitting down with Joshua Hatton and Jason Johnstone-Yellin, two of the three founders of the Jewish Whisky Company. (The…
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‘The Sturgeon Queens’ Premieres
Anne Russ behind the counter at Russ & Daughters. Photograph courtesy of Russ & Daughters. “You want to watch a Homeland or something?” my husband Mark asked me the other night. I was on my computer, looking at a trailer for The Sturgeon Queens, a new documentary about the history of Russ & Daughters, the…
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The Shuka Truck Opens!
The Shuka Team gears up for its first eggcellent day. Photograph courtesy of The Shuka Team Catch The Shuka Truck today — you’ll recognize it by its lovely shade of eggshell — as it parks for the first time. For its main attraction, the Shuka team will be cooking up Shakshuka, of course — the…
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Toronto’s New Schmaltz Appetizing Is Modeled on the Classics
Schmaltz Appetizing’s bagel with whitefish salad. Photographs by Caroline Aksich, Toronto Life Anthony Rose swears this was the original tagline for Schmaltz Appetizing, his new Toronto fish emporium: “We cater the beginning and the end — the bris and the shiva.” The joke is typical Rose. While the 35-year-old is dead serious about food, he…
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