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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Domino’s Pizza Goes Vegan — in Israel
Traveling in Israel as a vegetarian was tough — I can only imagine what it must be like for vegans. (I’m imagining an endless diet of falafel and salad). Thankfully, a bit of relief came earlier this week. International pizza giant Domino’s announced its first ever vegan pizza — offered at its Israeli outlets. The…
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Meet Israel’s Talented Garage Winemaker
In nearly every biography of small Israeli wineries, there is a turning point in the plot, a time when the muse descends and the vintner decides to make wine. Sometimes the catalyst is a chance visit to a fascinating place; sometimes it is a midlife crisis or a desire to bond with the earth in…
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Celebrating Jewish Food in the Sunshine State
My most pungent memories of annual childhood trips to Miami Beach involve food. There were free bowls of pickles at Rascal House, matzo ball soup at Pumpernik’s, danish at Wolfie’s. But as a new exhibition at the Jewish Museum of Florida – FIU reveals, there’s much more to Jewish food in the Sunshine State than…
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Introducing the Cr’nish!
Cronut fever has swept New York City (and the globe), but the Cr’nish, a croissant-knish hybrid may give that croissant-doughnut hybrid a run for its money. The savory pastry — filled with potato, caramelized onion and Portuguese sea salt — is available for $4 at the bakery at Bubby’s High Line, and is served alongside…
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A Hanukkah Recipe Lesson
Every November, the stores start piping in holiday music. Santa is everywhere and the shelves are stocked with eggnog, candy canes and shiny decorations. The Hanukkah section is relegated to a small section in Target; some blue paper plates and a box of latkes mix. Last year I ignored it, this year with my daughter…
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Recipes King Solomon and the Olive Trees
It’s Hanukkah, and we’ve been hearing a lot about olive oil. But consider the olive tree; its noble wood and generous shade; its gnarled beauty; its fruit, and the pungent oil pressed out of that fruit. A trip to the Galilee brought me to Druze villages where residents traditionally make their living from the olive…
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The Last of Toronto’s Great Deli Men
This morning I attended the funeral of Yitz Penciner. Yitz was the last of his generation of Toronto’s Great Deli Men. For 22 years he worked and managed Shopsy’s Deli before opening his own eponymous place at Avenue and Eglinton. He sold that around 2000. He was “The Godfather of Deli” and my mentor. When…
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In the Kitchen With Brooklyn’s Kosher Revolutionary
On a crisp morning earlier this fall, I met chef Itta Werdiger Roth outside a small storefront in the Prospect Heights neighborhood of Brooklyn. The windows were still covered with newspaper, but inside was the beginning of Mason & Mug, a new artisanal kosher restaurant she is set to open on November 25 with her…
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125 Years of Katz’s Deli
There are a handful of New York City landmarks that most people recognize: Lady Liberty. The Chrysler Building. And Katz’s Delicatessen. Opened on the Lower East Side in 1888 and purchased by the Russian Katz family in 1903, the delicatessen famous for its orgasmic pastrami sandwiches, its Friday evening frankfurters ‘n’ beans and its Cel-Ray…
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Where To Eat on Thanksgivukkah — and Hanukkah
A once in a lifetime holiday that combines two of the most tasty holidays is a really serious event. Latkes, presents, lighting the menorah, making stuffing, and a turkey on the same night? Talk about a lot of pressure. We’d totally understand if you’re just not feeling up for making pumpkin sufganiyot. And we think…
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The Best Jewish Cookbooks of 2013
This has been a tremendous year for cookbooks. Choosing just eight to recommend wasn’t easy, but we taste tested, read and, frankly, salivated over a lot of photos to find the best books to recommend to you this Hanukkah season. You will find four here and four more at forward.com/food, one book for each night….
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