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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The Jewish Herbal: Horehound & Passover
“The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use Jewish wisdom, tradition and practice to reconnect with ourselves in harmony with nature. Devorah is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her her online offerings…
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Grilled Mushroom and Zucchini Tacos with Elote (Mexican Street Corn)
I love Mexican food, particularly tacos. This is not a very authentic recipe, but is delicious and quick and can be made entirely outside so it is perfect for right before Passover. It’s a proven crowd pleasure and a lovely farewell to chametz. Ingredients: 6 portobello mushrooms 3 large zucchinis sliced length-wise Your favorite BBQ…
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Outdoor tacos for pre-Passover Shabbat
#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 There is…
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You know what your seder plate needs this year? Uyghur salad.
What makes Passover different from all other holidays? On other holidays, we pray, then eat a festive meal. On Passover, the festive meal is the celebration, food itself is the prayer. We eat matzah to recall our enslavement and liberation, bitter herbs to recount our sorrow and haroset our hardship. We taste slavery and freedom,…
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Everyone needs a go-to matzah ball soup recipe
You really just need one, dependable matzah ball soup recipe in your life, and this is it. Tried, true, trusty — and really, really good. Is the broth golden-hued and clear, but rich in chicken-y flavor? Check. Can you taste the fresh carrots, celery and onion? Check. Does spring, in the form of fresh bright…
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Golden Chicken Broth with Real Egg Noodles
I never got to meet my maternal grandmother, but I feel a real tether to her in my kitchen. During Passover, the Jewish holiday when foods with any type of leavening are customarily avoided, she used to make egg “noodles” out of just eggs. She would make a stack of incredibly thin omelets, almost like…
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Recipes The Jewish Herbal: Passionvine
The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use Jewish wisdom, tradition and practice to reconnect with ourselves in harmony with nature. Devorah is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her her online offerings…
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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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