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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Why I Stand By Urban Adamah
thinkstock In August of 2012, I ran one of my first kosher slaughter workshops at the Urban Adamah educational farm in Berkeley. I explained the kosher process and demonstrated live slaughter and processing on a few of their spent laying hens. Several participants cried during the slaughter and while some were inspired to eat better…
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Baz Bagels Makes Its Debut
New York is having an appetizing moment. Black Seed, Noah Bernamoff’s artisan-bagel emporium, opened last month in Nolita; Russ & Daughters’ long-awaited Lower East Side café finally made its debut today. And down the street, a pair of newcomers are throwing their hats in the bagel ring with an honest-to-God appetizing shop, bagel bar, and…
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Wexler’s Brings The Deli Revolution to L.A.
Artisan delis have popped up in Portland, New York and San Francisco in recent years with up-and-coming chefs riffing on their grandparents’ pastrami sandwiches and matzo ball — while cooking up an antidote to the Jewish deli’s widespread demise. But the deli revolution hadn’t reached Los Angeles, at least not until now. Last week, chef…
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Russ and Daughters Cafe To Open May 7
The Lower East Side has changed radically since many of our grandparents and great grandparents came through the immigrant neighborhood. But small markers of its Jewish past remain — if you know where to look. Perhaps one of the best ones is the iconic neon Russ & Daughters Appetizing sign on East Houston. When the…
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Nancy Silverton Nabs James Beard Award
Member of the tribe Nancy Silverton, the California baker and chef who parlayed a passion for artisan bread into a popular pizza enterprise, was named outstanding U.S. chef of the year on Monday by the James Beard Foundation. Silverton co-owns Pizzeria Mozza and the restaurant Osteria Mozza in Los Angeles with celebrity chef Mario Batali,…
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When a Cinco de Mayo Fiesta Goes Jewish
Kibitz Kitchen’s Asian New Year Celebration “Pan de Muerto” challah. Latkes with mole poblano. Tongue tacos. Can this be real Jewish food? It is to Jeff Gabel, founder of a Boston-based supper club called Kitchen Kibitz. And based on raves for his repasts, local diners agree. Kitchen Kibitz’s fifth — and possibly boldest — culinary…
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Mixing Bowl: Pretzel Challah, Tahini Dressings
Molly Yeh combines two of the greatest carbs under the sun — challah and pretzels — in this recipe for pretzel challah. [Food52] Or maybe you’re in the mood for a chocolatey challah. Try this double chocolate chip challah recipe. [The Nosher] Tahini is to Israelis, what peanut butter is to Americans. It’s a great…
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Urban Adamah Cancels Kosher Slaughter Workshop
thinkstock A Berkeley workshop on kosher slaughter — during which 15 hens were to be killed — was canceled this week amid public outcry from animal rights groups and others. Urban Adamah initially stood firm that its long-planned event would continue as scheduled on Sunday, May 4, even in the face of activists who threatened…
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Three Months After the Farm Bill, Where’s the Kosher Food?
Courtesy of Masbia Buried deep in the Farm Bill are provisions to increase the amount of kosher and halal food the government sends to soup kitchens and food banks. But three months after the bill’s passage, kosher and halal-friendly food agencies are still waiting see whether the USDA’s new program will be effective. The kosher…
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Recipes Honey and Schmaltz: Your Virtual Jewish Recipe Box
Sari Kamin It started with an artichoke. I was in Rome studying food and culture. The day before, I had eaten the best pasta of my life: a simple cacio e pepe sublimely balanced with pepper, cheese, and the most perfectly cooked al dente noodles. But it was a artichoke in the old Jewish ghetto…
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Recipes Joan Nathan’s Italian Plum Tart
Sari Kamin I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German ). On a recent trip to France, I learned a…
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