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
-
Something from Almost Nothing
My new year’s resolution was not to eat bread that I didn’t make. Between December 31st and January 1st, this already proved too difficult, so I scaled it back to not purchasing bread. In other words, if I wanted bread, I’d have to make it. I’ve already mastered my classic challah recipe (which is actually…
-
Sherryl Betesh’s Syrian Kibbe Nabelsieh: Recipe
Sherryl Betesh’s Kibbe Nabelsieh: Meat-Filled Bulgur Shells Filling: 1 medium onion, chopped 1 tablespoon olive oil 2 1/2 pounds ground beef 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1 teaspoon kosher salt Dough: 3 cups fine bulgur wheat 11/2 cups all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon kosher salt 1/4…
-
Caplansky’s Smoked Meat at 30,000 Feet
How will smoked meat taste at 30,000 feet? Itinerant fressers at Toronto Pearson International Airport will soon find out. Caplansky’s, the wildly successful deli empire founded by Canuck cured-beef maven Zane Caplansky, has unveiled plans for two concessions inside Pearson, Canada’s busiest air-travel hub. Caplansky, who’s gone from one-man pop-up to culinary celebrity, will open…
The Latest
-
Molly on the Range: Tu B’Shvat Tart
Five months ago I moved from downtown Brooklyn to a farm in a small town on the border of North Dakota and Minnesota, population approximately four Jews (read: not enough Jews to support a local deli or even a Zomick’s presence at the town Target). Having lived in or near a city for my entire…
-
Mark Bittman’s ‘Kosher Before Six’
(JTA) — Mark Bittman is not a religious man by any stretch of the imagination, least of all his own. A longtime food writer for The New York Times who three years ago shifted from cooking to food policy columnist, Bittman has made a living eating the kinds of things frowned upon by Jewish tradition….
-
Introducing the Crogel: Part Bagel, Part Croissant
The crogel is here. You can’t say you didn’t see it coming, what with all the hype last summer about the cronut. If someone could think of crossing a croissant with a donut, then it’s obvious someone else was eventually going to come up with a croissant-bagel hybrid. We can thank Stew Leonard’s, the family-owned…
-
Learning Syrian Jewish Kitchen Classics
All good Jewish kids know that nothing beats your bubbe’s brisket. That heartwarming philosophy is basically the premise of Mo Rocca’s cooking show, “My Grandmother’s Ravioli, ” which pays tribute to the culinary wizards behind each family’s recipes. Sherryl Betesh’s Kibbe Nabelsieh // Courtesy of The Cooking Channel. It all started, he says, with guilt….
-
Our Favorite New Israeli Wines
Wine may have been produced in the land of Israel since biblical times, but Israel’s wine industry is relatively new and it’s growing handsomely. Last week’s Sommelier Wine Expo in Tel Aviv offered an excellent opportunity to drink (and drink to) the wines of country’s budding boutique wineries. We tasted, sipped, swirled wine in our…
-
Girl Scout Cookies in Canada Go Kosher
JTA — Most Girl Guide cookies have been certified kosher in Canada following the efforts of an all-Orthodox troop. When the 31 Jewish girls established the 613th Thornhill Pathfinder Unit in Thornhill, Ontario, a heavily Jewish suburb north of Toronto, the first question member Sara Silverman asked was, “When do we start selling cookies?” according…
-
Recipes Jewish Soups To Warm You Up
When you turn on the weather and hear phrases like “dangerous deep freeze” and “the coldest day on record” there’s really only one thing to do — drag your biggest, heaviest soup pot out of the cupboard, fill it with your favorite meats and veggies and start simmering something, warm, fragrant and delicious. While we…
-
‘Jerusalem’s’ Cannellini Bean and Lamb Soup
Yemini Jews, who set up simple eateries in Israel after settling there in the 1950s, are famous for their soups and stews, skillfully using bones, cheap cuts of meat and various spices to get a real intensity of flavor. This particular soup is what we cook to brighten up a dreary winter’s night. It is…
Explore
Most Popular
In Case You Missed It
-
Opinion Recognizing a Palestinian state is a great way to doom Palestinians
-
Fast Forward UK will recognize Palestinian state if Israel does not end ‘appalling situation’ in Gaza
-
Fast Forward UCLA settles antisemitism lawsuit with $6.13M payout, including donations to Jewish groups
-
Fast Forward 35 rabbis arrested in NYC and DC protests for Gaza food aid
-
Shop the Forward Store
100% of profits support our journalism
