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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The Humble Knish Gets Its Own Book
Thinkstock “Proust had his Madeleine, Jewish New Yorkers had their knishes,” writes Laura Silver in her new book “Knish: In Search of the Jewish Soul Food.” Silver, a food writer and self-proclaimed knish scholar has been tracking the knish — and feasting on them — for over a decade. This is a woman who takes…
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Taste Testing: Erin Gleeson’s ‘Forest Feast’
On a recent spring evening, as I put the final touches on a vegetarian feast of kale caesar with polenta croutons, asparagus and brie tart and beets mashed with sweet potatoes and apples, my dinner guests couldn’t stop ogling my newest cookbook (two of the three wanted to run to the store to buy a…
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Recipes ‘The Forest Feast’: Mashed Beets With Sweet Potatoes and Apples
The mashed beets were another win, though there was a minor quibble or two with the recipe. Three beets are roasted along with one sweet potato and one apple, after being cubed, and then mashed with Greek yogurt and butter or olive oil, and topped with dried cherries, scallions, olive oil and sea salt. Beets…
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Recipes ‘The Forest Feast’: Asparagus Tart with Brie
The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer. My one fear was that the pine nuts might burn being in the oven as long as it took to cook…
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Recipes ‘The Forest Feast’: Kale Caesar Salad With Polenta Croutons
Another day, another kale salad. But no. The chiffonade kale is tossed with grated parmesan, pine nuts and store-bought polenta cubes that are fried in olive oil until crispy. The dressing blends Greek yogurt, olive oil, Dijon mustard, and garlic. One dining companion said the polenta croutons were like little delicious surprises. Dressing: In a…
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The Great Bagel Peace Treaty of 2014
Bagels fresh from the oven at Black Seed Bagels in New York City. It’s impossible to deny: The New York City bagel has gone downhill. The once small, chewy and crisp bagels have been transformed into bloated overly airy and stale versions of their former selves. While several young cooks took up the call to…
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Desperately Seeking a New York Bagel in London
The now sadly shuttered H&H Bagels. Credit: Wikicommons There are many things I can live without — New York bagels is not one of them. They are my desert island food. I’m a sixth generation New Yorker who moved to London in 1996. My plan was to stay three years. One man and a few…
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How To Make a New York Bagel — Outside of New York
Seanan Forbes missed New York City bagels so desperately that she spent weeks and pounds of flour developing a recipe to sate her craving. Read her story here. For the dough 2 teaspoons yeast 1 tablespoon light brown sugar (or honey, agave nectar, maple syrup, malt syrup) 1½ teaspoons sea salt 1½ cups warm water…
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Prime Burger: A Sorry Burger Indeed
It’s a problem when a burger joint can’t make a decent burger. It’s a bigger problem when said burger joint charges $14 for an anemic, charred patty with cut-rate accompaniments like hard pink tomato slices — and when it’s all delivered by surly servers whose memories are shorter than their attention spans. But that’s exactly…
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For Moroccan Jews, Passover Has a Sweet Ending
Tonight, right after sundown, chef Simon Elmaleh will discard the Passover matzo, set out fine platters laden with leavened, sugary sweets and welcome friends into his home with cries of terbhou ou tseedou, Arabic for “good luck.” For Moroccan Jews like Elmaleh, the end of Passover marks the start of the Jewish-Moroccan festival Mimouna —…
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Cooking to Heal — On Both Sides of Green Line
From left: Bushra Awad and Robi Damelin, two of the 50 women who took part in the project. Photo by Dan Peretz (Haaretz) — “This is Subriya,” says Robi Damelin, as she begins introducing the people sitting around the table. “She lives in Nablus, and is one of the best cooks in the group. The…
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