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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Recipes
Chickpea Pizza With Harissa And Spinach
Makes two personal pizzas 1 cup chickpea flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt a few cracks of black pepper 1 cup water olive oil, to coat the pan About 2 tablespoons harissa* (this amount may vary depending on your taste and how hot your harissa is) 1/2 large onion, chopped and caramelized…
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The Mystery of the ‘Jewish Woman’s Cookbook’
Tara Lotstein purchased a Hungarian-Jewish cookbook, with a recipe written at the back, that made it through the Holocaust. (Courtesy of Tara Lotstein) BALTIMORE (JTA) — The tattered book with the beige cover was just the sort of thing Tara Lotstein was looking to purchase when she found it online in late 2012. Its title…
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Six Kosher Wines To Drink Right Now
thinkstock I wondered, as I crossed the stone-flagged patio of the International Convention Center in Jerusalem, if it was worth visiting the Second Wine Jerusalem Festival. I’d made the rounds of the larger Sommelier wine exhibition in Tel Aviv just a few weeks earlier. There probably won’t be much new to see or taste, I…
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5 Years, 5 Steps to Community Garden Collaboration
My synagogue garden will be five years old this spring. That is how long it took to become a truly congregational enterprise, and not just a labor of love for me. Step 1: Get Leadership On Board Initially, I wanted to build the garden in the front of the shul. That was nixed by the…
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Veselka’s Legendary Borscht
If your bubbe or your great-bubbe or even your great-great-great-bubbe came from Eastern Europe, she probably crossed the Atlantic with a borscht recipe memorized. The soup is served from Russia to Ukraine to the Czech Republic, with each region and cook putting their own spin on it. In New York, there’s perhaps no better place…
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When Pizza Goes Middle Eastern
Photos by Molly Yeh I am the child of two very strong pizza traditions. A pizza mutt, if you will. Growing up outside of Chicago, pizza night meant ordering delivery of my beloved deep dish. When I lived in New York, pizza night meant a greasy folded slice at the little old place where the…
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The Galapagos of Sephardic Food
While researching about Sephardic food, I realized that what for many were exotic flavors and foreign cooking techniques; for me was just average home food. So I started wondering why the Chilean and the Sephardic cuisine are so alike? I started comparing recipes and doing some research on their origins, to finally be able to…
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Introducing Katz’s Chocolate Egg Cream Candle
Katz’s Deli If Jewish food were to have a signature scent, it would be the smell of Katz’s deli — at least for me. The aroma of corned beef brined in spices, pastrami dripping with fat, fried potato knishes and freshly sliced rye assaults the senses the second you reach the door at the corner…
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How To Cook Like a Rich Victorian ‘Lady’
One Tuesday in February, a small group of people gathered in JW3, a Jewish community center in North West London, and slipped into something a little more respectable: 1846. They were there to enjoy good Jewish food straight out of a mid-nineteenth-century upper class cookbook — thoroughly upper. The author was Lady Judith Montefiore. That…
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The Gabila’s Knish Crisis Is Over!
Like all knish lovers, we at the Forward shed a tear when we heard that Gabila’s, the king of the fried square knish, was forced to shut down its factory after a fire last fall. Five months later, the knish drought is almost over. On Monday, the Long Island factory will once again smell of…
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Love, Sex and Hummus
It’s a sunny January day in West Hollywood, Calif., and I’m breaking pita with Australian filmmaker Trevor Graham at the Lebanese restaurant Pi on Sunset, over a table laden with Middle Eastern classics: Falafel crunchy on the outside, soft in the middle; grape leaves stuffed with rice, tomatoes and parsley; labneh with Kaffir cheese, garlic…
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