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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Urban Adamah Slaughters Chickens Privately After Controversy
thinkstock Urban Adamah privately slaughtered 15 chickens that were scheduled to be killed as part of a public kosher slaughter workshop on May 4 that was canceled after community outcry. Adam Berman, executive director of the Berkeley farm and education center, disclosed the news in an email to J. this week. The chickens, which were…
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Katz’s Deli Defies Flood To Stay Open
World-famous Katz’s Delicatessen remains open for business following a water main break right in front of it at the intersection of E. Houston and Ludlow Streets on the Lower East Side on Thursday morning. The break is reported to have taken place took shortly before 11 a.m., and all lanes of East Houston Street were…
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Sabra Pushes for Hummus ‘Standards’ Law
Sabra, the popular U.S. hummus company, petitioned the Food and Drug Administration to create a standard for which dips are considered hummus. Sabra would like hummus to be defined as “the semisolid food prepared from mixing cooked, dehydrated, or dried chickpeas and tahini with one or more optional ingredients,” according to a news release Monday….
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Chatting with Herring Young Gun Jacob Frommer
Jacob Frommer loves everything herring. But he’s far from your quintessential old man at kiddush. A 26 year old working in education technology, Frommer began trying herring as a way to connect to Eastern European Judaism of yore and quickly fell in love — seeking out the best herring wherever he goes from shul kiddush…
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Shabbat Dinner at the Chinese Herbalist’s Home
The kitchen walls are coated, floor to ceiling, in tiny bags of Chinese herbs, their Chinese names transliterated beneath them. In the living room the art is simple — charts of the body, the channels and meridians for acupuncture. There are enough couches to seat a family of fifteen. You don’t expect Chabadnicks to become…
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Market Tours: Le Market Brings a Bit of Morocco To L.A.
Situated in a mere 1200 square feet, Moroccan shop Le Market is a microcosmic reflection of the diverse North Hollywood neighborhood it’s located in. One foot in the door and you’ll be greeted by multiple “shaloms,” from one of the two or more Bitton brothers from behind the front counter that serves as both the…
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Tapas Takes a Trip to the Levant — in NYC
Family Inspiration: Haim Amit of Vino Levantino was inspired by Yotam Ottolenghi and others to update his grandmother’s Turkish recipes. It’s easy to love a cuisine that describes eggplant as pescado de tiera — fish of the earth — but Turkish-Sephardic cuisine has more than inventive nomenclature to recommend it. “The Jews of Izmir couldn’t…
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Chayote, Game-Changing Summer Veggie
I recently read an article in a culinary magazine about a tasty fruit called a cherimoya, which is also known as a custard apple. I have to imagine that unless you have already tried this tropical fruit, and decidedly don’t like it, there would be no reason not to try a fruit that has the…
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Recipes From International Journey to Cultural Connection
The falafel stand was a key stop on the “tour” of Israel. Organized within my son’s active imagination, the imaginary tour was inspired by a Happy Birthday Israel program at our synagogue. This trip was special because it included a participatory component beyond a float in the Dead Sea, a dip in the Mediterranean, a…
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Recipes Fire-Roasted Eggplant for Lag Ba’Omer
Growing up, the only thing that Lag Ba’Omer signified was a time for bonfires. In the New York suburbs the closet we got was barbeques, which for me meant an opportunity to eat watermelon. Barbeques were never particularly exciting to me, and when I got older and became a vegetarian, they held even less appeal….
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Toronto’s First Hummus Joint Is Stellar
In a market in Acco years ago, Ezra Braves told me he had “one of the greatest food experiences of my life:” A lush bowl of hummus, topped with hot chickpeas, and serves with peppers and olive oil. “It was perfect, simple, and interesting,” he says. “When a chef makes something delicious out of so…
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