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
Pumpkin Pie Alternative: Marta’s Torta di Zucca
The recipe was adapted from Marta’s torta di zucca, a winter squash and olive oil cake by Chef Pat Clark. Photograph by Gayle L. Squires I tested this cake with kobucha squash and butternut squash, and both worked well. A 1½ pound gourd has about 1 pound of usable squash which, shredded, yields 2¼ very…
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The Foods of Georgia, on My Mind
One of the delicious cheese breads of Georgia. Photographs by Liza Schoenfein “Gaumarjos!” Maia Efrem said, clinking a glass of red wine with those of the seven friends she’d gathered at Oda House, a Georgian restaurant on New York’s Lower East Side. “That literally means ‘to victory’ in Georgian, and it’s how we say ‘cheers’.”…
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Sunday Brunch Happiness
Photogaph by Liza Schoenfein Blissful Sunday, thanks to Murray’s Sturgeon Shop on New York’s Upper West Side. The Eastern Nova is as buttery as ever, and sliced to translucent perfection by the inimitable Ira Goller. Liza Schoenfein is the food editor of the Forward. Contact her at [email protected].
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Recipes Cooking as Catharsis
Thinkstock As a college freshman, feeling the pressure of my first ever round of finals, and with no kitchen or supplies of any kind, I found myself yearning to bake. It was a distracting, clawing desire, pulling at the edges of my attention as I struggled in vain to study Rousseau or economic specialization or…
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Recipes Stress-Relieving Pumpkin Challah
Photograph by Hillary Berkowitz Nussbaum It’s a stunningly simple way to a feel a sense of accomplishment and renewal — pick a recipe and execute it. It’s an exercise in presence, in clearing your mind and committing fully to the task at hand. It’s meditative. Cathartic. Next time you’re feeling restless or anxious, pressured or…
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Cooking Allergy-Free, and Me
Photographs: © 2014 Helen Norman Around the time I was 15, I stopped eating anything that contained gluten and soy, two ingredients that are found in the majority of American food products. Gluten is the protein found in wheat and several related grains, such as barley and rye, and soy refers to any product made…
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Moroccan Tagine with Apricots and Almonds
This dish is wheat-free, milk-free, egg-free, shellfish-free, fish-free, soy-free, corn-free and gluten-free. Photograph: © 2014 Helen Norman This wonderful stew is easy to make. It’s traditionally cooked in a tagine, which makes a really nice presentation. If you don’t have one, use a large Dutch oven — you’ll get the same results. Serves 6-8 1…
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Can a Hot Sauce Set Your Soul on Fire?
Lo and behold: the first “boldly kosher” hot sauce is here. Photographs courtesy of Burning Bush Neil Wernick’s inspiration to create Burning Bush Kosher Hot Sauce was derived from more than just a desire to spice up his food. Before he became a food entrepreneur, Wernick worked as a brand builder and engineer, whose Jewish…
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Treasured New York Cookbook Shop to Close
The shop contains a trove of Jewish-related titles. Photograph by Jae-eun Chung Bonnie Slotnick Cookbooks, a treasured cookbook destination for chefs, collectors and recipe-lovers alike for the past 15 years, will close at the end of January. Owner Bonnie Slotnick says the landlord of her West Village shop would not renew her lease. She is,…
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Meet New York City’s Youngest Kosher Baker
Nechamit Rosen’s kosher cupcakes. Photograph courtesy of Nechamit Rosen These days, a lot of women are talking about the importance of “leaning in,” but Nechamit Rosen, head pastry chef at the Kosher Marketplace, a kosher goods staple on Manhattan’s Upper West Side, knew how to do that before she picked up Sheryl Sanberg’s bestseller. Two…
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Breaking the Food Chain
Thinkstock I recently received an email that contained a simple request. Write down my favorite recipe, I was told, and email it to the person at the top of the list. Then delete that person’s name, add my own email address to the bottom of the list, and send the resulting request-for-recipes to 25 friends….
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