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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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…
The Latest
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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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Cozy up with Creamy Fontina Polenta and Truffled Mushrooms this Shabbat
#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 One of…
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A tough Tu B’Shvat question: carob or chocolate?
Carob has long been associated with the Jewish holiday of Tu B’shvat, the New Year of the Trees. But would it be so wrong to include a little chocolate, too? Each has religious connections. Sometimes one is confused for the other. Sometimes, carob even substitutes for chocolate. However, only the carob has traditional associations to…
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Saffron Chicken Biryani
This dish is filled with spices, warm, caramelized onions and fresh herbs. It is more warm and flavorful than hot, if you prefer heat then add a few fresh red chilis when you add the water or serve with Kashmiri hot sauce. It is easily made without an Instant Pot just plan for a longer…
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Saffron chicken biryani for inauguration Shabbat
#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 On Wednesday,…
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Braised short ribs for a terrifying Shabbat in Washington, D.C.
#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 Our city…
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