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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Welcome to the Ultimate Jewish Food Championship
We all have our favorite Jewish foods, but are we willing to go head to head with other food lovers to defend them? A Bit off the Top, a Montreal-based incubator for Jewish ideas (it organizes LE MOOD), is challenging bagel biters, latke lovers and falafel fanciers to stand up for their favorite fare in…
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Gabila’s Knishes Up for Grabs on eBay
Knish lovers: Stop kvetching and start bidding. Three weeks after Gabila’s Long Island knish factory announced a shortage of fried potato pies due to a fire, a dozen fried potato pies in Knoxville, Tennessee were put up for auction. “WE HAVE THEM. YOU WANT THEM. BID NOW!” reads the ad, which advertises the knishes as…
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Pumpkin Cranberry Munchkins for Thanksgivukkah
As the internet becomes flooded with Thanksgivukkah recipes, I become flooded with the fear of having to plan a menu. Challah stuffing or sufganiyot stuffing? Sweet potato latkes or Brussels sprout latkes? And, should I really deep fry the turkey? There’s a lot of pressure knowing that we only get one shot at celebrating Thanksgivukkah,…
The Latest
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Zucker Bakery’s Turkey-Stuffed Sufganiyah
Even if you love turkey dinner and a deep-fried glazed doughnut, the thought of the combining the two may not have occurred to you. But, in the age of the cronut and bacon-flavored everything, of course the rare overlap between Thanksgiving and Hanukkah could not leave the pastry world unmarred. In honor of the holiday,…
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Chubby Chickpea: Boston’s First Kosher Food Truck
It’s forty degrees and the wind is blowing, but I’m sitting on an even colder marble slab outside the Christian Science Plaza in Boston so that Avi Shemtov can keep a metaphorical eye on his food truck, The Chubby Chickpea. The Chubby Chickpea went kosher about a month ago, but only a small certificate in…
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Thanksgiving Tzedakah: Pies for Prevention
When sisters Sharon and Adeena started baking Thanksgiving pies five years ago to raise money for ovarian cancer (which claimed the lives of their mother and grandmother) they never imagined they would raise over $100,000. But with a cadre of committed volunteers holding bake sales in 10 cities around the country, plus Toronto and Jerusalem…
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Meet Joseph Levy, The Man Behind ‘Spinning Plates’
With the popularity of Top Chef, The Food Network and just about any TV show focused on food, it was only a matter of time until a film on the people who’ve made cooking a lifelong labor of love made it to the silver screen. The three restaurants showcased in the new documentary “Spinning Plates”…
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Life, Death, and Kosher Slaughter
Yadidya Greenberg is a certified shochet (kosher slaughterer), animal welfare educator and blogger. He has given live kosher slaughter and animal welfare presentations at The Portland Meat Collective, Urban Adamah of Berkley and the Hazon Rocky Mountain Food Festival just to name a few. Yadidya will also be featured in the upcoming documentary “Farm and…
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Israel Sets Example on Kosher Animal Cruelty
(JTA) — Diaspora Jews often find themselves exasperated with the Israeli rabbinate. But on one significant issue, an Israeli rabbinic authority is looking far more enlightened and merciful than his peers in the United States. Recently elected Ashkenazi Chief Rabbi David Lau surprised more than a few people last week when he reportedly threatened to…
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1893 Polish ‘Passion Banquet’ Is Recreated
Dror Segev, the secretary of the Tel Aviv University Institute for the History of Polish Jewry has, in recent years, spent many an hour going through Jewish daily newspapers of the 19th century. Segev is searching for materials dealing with his Ph.D thesis, but often runs into features that simply make a 21st century person…
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Recipes Sweet Potato Kale Soup with White Beans
The start of November is here which means that Thanksgiving is just around the corner. In order to kickstart your menu planning, we’re thrilled to share this recipe from cookbook author and Forward contributor Leah Koenig. Here’s what Leah has to say about the recipe: This is one of my absolute favorite soups. As the…
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