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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Kaddish for Knishes? Post-pandemic, Jewish delis face an uncertain future
“Once this whole thing is over,” my father declared, early in January, “one of the first places we have to go is to Sammy’s!” He was speaking, of course, about Sammy’s Roumanian Steakhouse, the legendary restaurant on New York’s Lower East Side known for its chopped liver, garlicky karnatzel and blackened skirt steaks, leaden latkes,…
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Beef Stew with Syrah
I made this in an Instant Pot, but you can easily make a stove top, just know it will take longer. I love syrah in this stew, as opposed to a more traditional cabernet or Burgundy because its dryness adds a lovely acidic taste to cut through the richness of beef and potatoes. Ingredients 3…
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Celebrate snow with Red Wine Beef Stew
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat In my…
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The Awafi Kitchen connects Iraqi and Jewish food cultures
This story was originally published on CivilEats.com and has been reposted with permission. Annabel Rabiyah moves through the kitchen with familiarity. She’s unconcerned with measurements and makes Iraqi kubbeh (meat wrapped in a wheat pastry and fried) and khubz tawa (Iraqi flat bread) from memory, using her hands to mix ingredients. She knows when to…
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Chocolate is the Super Bowl Super Food
Try these super-easy-to-make chocolate treats for Super Bowl Sunday that include what some call the ‘super’ food, cocoa nibs. Your guests and family will happily dip into these savory and sweet temptations. Recipes are easily adaptable for small gatherings or large parties and will appeal to all ages. These tantalizing snacks are healthier than most….
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Walnut Cream Cake
This recipe is by Alon Shaya, adapted from Fenves family recipe. Yields one cake 8 large eggs, separated 1 teaspoon cream of tartar 2 teaspoons kosher salt, divided 1¼ cups granulated sugar, divided Zest of 2 lemons, divided 2 cups dark chocolate chips or chopped pieces, divided 5 cups walnut pieces or halves, divided ¾…
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Chef helps Holocaust survivor revive family’s rescued recipes
On a culinary tour of Israel in 2011, James Beard Award-winning chef Alon Shaya visited Yad Vashem, the World Holocaust Rememberance Center, where he found himself particularly moved by the sight of recipes written in the Nazi concentration camps. When Shaya, the chef/owner of Saba restaurant in New Orleans and Safta in Denver, told a…
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Use every part of the chicken soup with schmaltz-roasted potatoes
We all have to do our part to end America’s food waste addiction, right? Some 40% of food grown and prepared in this country gets tossed. Putting aside our growing problem with hunger and food insecurity, that food waste means the water, land, energy and labor that went into producing it all does to waste…
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Hot beet borscht, or cold
The day American democracy withstood an attack on the seat of its government, Jan. 6, 2020, I decided to make a festive meal — after all Jews have created whole holidays over much less. But what food goes with this celebration? Beet borscht, I decided. It’s comforting, fast (so we can get back to guarding…
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This Braciola is kosher by way of Southern Italy
Quickly-boiled beet greens mixed with capers and garlic, stuffed into thin, pounded-out beef shoulder and braised in a red wine-tomato sauce is a lighter, delicious version of the traditional Southern Italian rolled beef dish braciola. If you’ve seen just about any episode of “The Sopranos,” Tony spends at least one scene standing at the fridge…
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Creamy Fontina Polenta and Truffled Mushrooms
This dish is perfect vegetarian comfort food, filled with wine, cheese, and mushrooms. Perfect to warm up a frozen Shabbat. I used an Instant Pot because my house is still being renovated, but you can definitely do it on your stovetop. I would make the mushrooms first, then the sauce and polenta last. Mushrooms and…
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