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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My Great (Losing) Cook-Off With the In-Laws
Thinkstock by Getty Images My in-laws and I are in the middle of an all-out competition, a head-to-head contest that has been raging for years, since my husband and I started dating. What are we competing over? Culinary supremacy. They’re winning handily, and they don’t even know it. In fact, they’d be shocked to know…
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Truce Achieved Through Cheesecake
Photograph by Hillary Berkowitz Nussbaum I’ve mastered my family’s desserts, from the flourless chocolate roll to the sour cream coffee cake, but my husband’s favorite — cheesecake — always escaped me. I couldn’t let it go, and finally mastered it by sticking to my new strategy: Rather than tackling the tried-and-true, I put my own…
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New York Has a New Gluten-Free Eatery
Chef Franklin Becker stands proud before his beet. Photograph by Liz Barclay Exciting news for gluten-avoiders and healthy eaters: The Little Beet Table opens today in New York’s Flatiron District. A spinoff of chef Franklin Becker’s café, The Little Beet, the new restaurant will offer a more formal, sit-down vibe. According to the chef, the…
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Sugar Pumpkin Soup With Ginger and Coconut
Photographs by Liza Schoenfein My local CSA, Farmigo, gave away free sugar pumpkins a couple of weeks ago. I already adore Farmigo, which is owned by Israeli-turned-Brooklynite Benzi Ronen. But the gift made me feel even more warmly toward the web-based startup, which connects nearby farmers and food artisans with urban neighborhoods like mine. The…
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Israelis Bring Better Salad to Berlin
Getty Images The lettuce sold in supermarkets near my home in the German capital comes mostly from Spain, which means it travels over a thousand miles before reaching my salad bowl. InFarm, a Berlin-based urban agriculture start-up founded by a group of Israelis, is experimenting with an alternative that is more environmentally friendly, healthier and…
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Is Dumpster Diving for Dinner Kosher?
Maximus Thaler, author of “A Curious Harvest: The Practical Art of Cooking Everything” Photograph by Hallie Gluk Maximus Thaler sees himself as a modern-day version of the Biblical character Ruth. The author of the newly published “A Curious Harvest: The Practical Art of Cooking Everything,” with illustrations by Dayna Safferstein, Thaler recently told me about…
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Lukshen Kugel, Luscious and Light
Getty Images When I learned that Liam, a friend of my 9-year-old son, would be joining us at the potluck dinner in the synagogue sukkah because (as he told his mom) “Jews have the best food,” I reluctantly abandoned my plan to purchase a tray of spanakopita. I felt stymied by the task ahead: to…
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Recipes I’ve Taken Liberties With Roberta Greenberg’s Brisket
Photograph by Hathaway_M; Flickr Out of all the recipes in my cookbook, “The Brisket Book. A Love Story With Recipes” (Andrews McMeel), only one came with a blessing. It is the Temple Emanu-El Brisket from home cook Roberta Greenberg, the longtime assistant to the rabbis at this well-known New York synagogue. I found Ms. Greenberg’s…
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Recipes Recipe Redux: Temple Emanu-El Brisket 6.0
You’re reading the recipe below right — it’s full of strikeouts and add-ins that match the red-pen amendments the author made to the recipe in her own cookbook (above). After making the original at least 20 times, she feels she’s improved on what was already near-perfection. Photograph by Stephanie Pierson Serves 8 to 10 One…
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Recipes Temple Emanu-El Brisket: The Original
The recipe, as it appears in Stephanie Pierson’s “The Brisket Book.” The author has since revised it. Photograph by Stephanie Pierson Serves 8 to 10 One 4- to 5-pound beef brisket 2 teaspoons garlic powder 1 teaspoon paprika Kosher salt and freshly ground black pepper 4 large onions, peeled and cut into eighths Two 14-ounce…
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Recipes A Brisket Blessing
I saved the email Rabbi Posner sent me giving permission to use Roberta Greenberg’s Temple Emanu-El brisket recipe because it was so charming. It read: “You have my heart-felt blessing to use the recipe. I ran this, of course, by my wife, of 41 years. She said, “Davey…what about my recipe for “Steak Continental?” I…
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