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
Time to Make the Doughnuts
On the first night of Hanukkah, we say a shehecheyanu prayer to commemorate the first night of the holiday and the lighting of the menorah candles. But a few years ago, I said shehecheyanu on the night before the first night of Hanukkah to commemorate a first for me: I fried. An Israeli friend had…
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Recipes Splendid Sufganiyot, Step by Step
You can fill these doughnuts with whatever you’d like — here I used raspberry jam. We cut the dough with a drinking glass, which made a dozen *sufganiyot. Obviously the number of sufganiyot will depend on the size of your glass.* 2 packets (2 tablespoons) dry yeast ¾ cup warm water 1 cup whole milk…
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8 Nights of Food Gifts: Grown-Up Gelt
Chocolate coins get a serious upgrade. This gourmet gelt will help the happy recipient relive his or her youth — but in the tastiest way possible. Photograph courtesy of Veruca Chocolates Gift No. 1: When in doubt during gift-giving seasons, we at JCarrot always turn to food. You can’t go wrong with a gift that’s…
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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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