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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Israelis Hungry for Vegan Diet
Photograph by Mr.TinDC; Flickr Creative Commons (JTA) — The music pounded, the liquor flowed, dancers filled the floor and khinkali meat dumplings and kababi skewers — staples of traditional Georgian cuisines — sat on almost every table. That was back in February, before Nana Shrier, the owner of the hip Tel Aviv bar and restaurant…
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Recipes Stuffed Quinces with Mint and Pomegranate
Photographs by Liza Schoenfein I had a wooden bowl of pale green pear-scented quinces on my kitchen counter all week. I wondered what I would do with them, and started flipping through my cookbooks, doing research. I’d already made quince paste this fall, and I liked the idea of taking my quinces in another direction….
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Books Holding a Vegan ‘Candle’ to Jewish Holiday Menu
Photography © 2014 by Jim Franco This is a sporadic column by personal chef Alix Wall, in which she evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. When “Vegan Holiday Cooking from Candle Café: Celebratory Menus and Recipes from New York’s…
The Latest
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Books Candle’s Vegan Chopped “Liver”
Photography © 2014 by Jim Franco Although this recipe is fairly labor-intensive, it is well worth the work. You may want to double the recipe since it disappears quickly from the table, and you may want to keep some for delicious leftovers. It is also best to make it the day before you’re planning to…
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Pumpkin Bagels, Allergy-Free and Easy
Healthful, homemade pumpkin bagels are easier to make than you might think. Photographs by Liza Schoenfein As a holistic-nutrition student and private chef, my main goal in, well, life, is to create the healthiest comfort food known to man. There are certain foods I could never live without, but often they contain ingredients I definitely…
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Cooking With Pumpkin, for Beginners
The arrival of pumpkin-flavored foods has always seemed to signify the true start of fall, and in recent years, the pumpkin trend has really kicked into gear. Forget about coffee and lattes; these days you can buy everything from pumpkin-flavored cream cheese to pumpkin-infused potato chips. And while these processed, commercialized products may not seem…
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Pittsburgh’s Conflict Kitchen Lives Up to Its Name
Conflict Kitchen goes Palestinian. Screenshot from Conflict Kitchen Some members of Pittsburgh’s Jewish community are none too happy with Conflict Kitchen’s latest menu. Every few months, the popular local restaurant features a cuisine from a country that’s in conflict with the U.S. Currently on the menu is Palestinian food, which has stirred up a bit…
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A Podcast for the ‘Artsy Foodie’ in You
The new radio half hour airs Sundays at 6 p.m. Photograph courtesy of Joshua David Stein Joshua David Stein, restaurant critic for the New York Observer, has launched a podcast on the Heritage Radio Network. The Joshua David Stein Variety Hour…Half Hour features poems, music and themed discussions about food. According to the description on…
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Applesauce in All Its Glory
Photograph by Marisa McClellan; Flickr Creative Commons When I was growing up, my grandmother used to serve small glass bowls of freshly churned applesauce. Unlike the snack-size, shelf-stable containers I often found in my lunchbox, applesauce at my grandmother’s house was an ethereal experience. Her fragrant, aromatic and always-warm version was nothing like the supermarket…
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Meet The Bacon-Wrapped Matzo Ball
Not your mama’s matzo balls. Photograph courtesy of The Gorbals Bacon-wrapped matzo balls put Ilan Hall on the map when he opened The Gorbals, his much-ballyhooed eatery in Downtown L.A. Now, New Yorkers are finally getting to experience Hall’s in-your-face, wackily inventive food with a new East Coast outpost of The Gorbals atop an Urban…
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Piety: Divine Pies Delivered to Your Door
Piety’s honey-fig-plum pie (left) and rosemary-peach (right). Photograph by Elizabeth Traison When it comes to a good pie, there are a few important factors that distinguish the edible from the incredible. Starting with the crust, which should be flaky and light but also capable of both standing up to and also complementing whatever goodness makes…
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