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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Eitan Bernath ‘Chopped’ — But Still Champ
12-year-old Eitan Bernath, who appeared last night on “Chopped,” performing a cooking demo at a kosher market in Bergen County Monday night. Photograph by Elie Rosenfeld. Eitan Bernath chopped mushrooms and sautéed onions with all the panache of a veteran chef as the crowd leaned forward in their seats, mouths watering. “I love food,” Eitan…
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Derek Jeter Gets Carnegie Deli Sandwich
The Carnegie Deli in Manhattan has introduced a sandwich to honor Yankees shortstop Derek Jeter. It is called the “Derek Jeter Triple Club Sandwich,” and it is priced at $27.99. The towering sandwich contains a heap of turkey, American cheese, tomato, lettuce and bacon – making it certifiably not kosher. Sarri Harper, daughter of the…
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A Cool, Sweet Break-Fast Soda
Photograph by Shulie Madnick North African and Yemeni Jews, among other Sephardic Jews, break the Yom Kippur fast with a sweetened hot coffee or tea. Balkan Jews break the fast with laboriously extracted chilled almond milk and melon seed drink. Here’s a modern twist on the break-fast beverage tradition — a refreshing recipe from a…
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Jewish Tastes Put to Cruel Test
Video by BuzzFeedYellow I saw this video today, and I have to say, it kinda freaked me out. I felt quickly, viscerally defensive of Jewish food and indignant that the versions of classic Ashkenazic dishes on offer to an innocent band of non-Jewish young people looked like the least desirable ones imaginable. There was a…
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Yom Kippur, 50’s Style
The author’s vintage cookbook collection includes “The Jewish Festival Cookbook” from 1954, which provided insights into the mysterious world of Jewish holidays. Photograph by Jon Wunder. When I say I’m Jewish, I put the emphasis on the “ish.” Yes, I had a bubbe and a zaide; we tossed around words like “oy” and “schmutz”; and…
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Compote of Pears in Wine Sauce
A recipe from 1954 holds up pretty well with a few small variations. Photograph by Liza Schoenfein Serves 6 6 medium-size green winter pears Water to cover 1 teaspoon grated lemon rind 1 tablespoon lemon juice A few slivers of ginger root or crystalized ginger ½ cup sugar 1 cup Concord wine (or to cover)…
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Home Delivery for the Holidays
Mile End’s Montreal Smoked Meat Sandwich Kit. Photograph courtesy of FoodyDirect. Back in March, the Forward reported that Houston deli extraordinaire Kenny & Ziggy’s had started shipping a Seder in a Box as part of its haimish offerings on specialty-food site FoodyDirect. Now, FoodyDirect’s Jewish quotient is getting upped again. Brooklyn’s own Mile End Deli…
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The Making of a Plum-Perfect Honey Cake
Photograph by Liza Schoenfein I’ve had honey cake on the brain lately. I know: Haven’t we all? But I can say with confidence that I’ve been more immersed in honey-cake contemplation than the average Jewish woman approaching the High Holy Days. Not only did I just interview Rose Levy Beranbaum about her glorious version of…
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Recipe: Plum-Perfect Honey Cake
This gluten-free take on a Rosh Hashanah classic incorporates Italian plums for a seasonal twist. Photograph by Liza Schoenfein Cooking spray 4 Italian plums, halved lengthwise and pits removed ¼ cup plus 1 tablespoon raw sugar, divided 1½ cups almond flour/meal, such as Bob’s Red Mill ½ cup gluten-free all purpose flour, such as Bob’s…
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A Honey Cocktail for Rosh Hashanah
Growing up, there were exactly four bottles in the Sussman family liquor cabinet — if you could call an out-of-the-way cubby above the microwave, reachable only by footstool, a “liquor cabinet.” The Kahlua was used for brownies or chocolate cake when we ran out of vanilla extract. Chocolate-and-orange-flavored Sabra, an Israeli invention, served no purpose…
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Recipes New Year’s Balm
In this simple cocktail, sweet notes of apple and honey are tempered with tart lemon juice and a hint of rosemary — rumored to be one of Drambuie’s secret ingredients. Yields one cocktail 2½ ounces Drambuie 1 ounce apple cider 1 ounce vodka 1 ounce lemon juice 1 drop Angostura bitters 1 sprig of rosemary…
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