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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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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Katz’s Deli Gets Artsy
Want a side of art with that pastrami on rye? You’re in luck. As part of celebrations for the iconic Lower East Side deli’s 125th birthday, Katz’s Deli commissioned the space next door to their restaurant to use as a pop-up gallery. The Space at Katz’s, as the gallery is dubbed, merges the old and…
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Blue Marble’s Ice Cream for Rwanda
We’ve seen films about Africa, like “Blood Diamond”, which show some grim realities of postcolonial life. There have been countless movies about genocides and their consequences, with heart-wrenching stories of survival, guilt and trauma. And there have been movies about delicious food – just think of “Chocolat” – leaving viewers in the paradoxical position in…
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Thanksgivukkah Food Face-off
The culinary miracle that is Thanksgivukkah is only with us for a brief window of time before slipping away for another 70,000 years — so this holiday season, you can pretty much throw your diet out the window. To celebrate this winning combination of pumpkin and turkey and latkes and gelt, Food 52 challenged Serious Eats…
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Welcome To New York’s Bagel Boot Camp
Bucharest was once home to 100,000 Jews. Today, there are only 4,000 Jews and no bagels to be found. But that’s about to change. The saga starts with a pair of twentysomething Romanian entrepreneurs, Alexandru Petrescu and Ioan Rusu, who were seeking a novel menu item to launch their Bucharest food truck. Online research led…
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Starbucks’ Teavana Will Be Kosher to a Tea
(JTA) — Having conquered coffee, Starbucks is now moving into tea. The coffee giant’s newest venture, Teavana, launched with a tea bar on the Upper East Side of Manhattan. Starbucks CEO Howard Schultz says he doesn’t expect the new venture to be as big as the coffeehouse chain (“tea lacks the major caffeine count,” he…
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WhiskyFest Caves to the Jews
When WhiskyFest announced in 2011 that it would move to a weekend format, the Forward noted that it would be abandoning traditionally-observant Jews who made up a significant proportion of the attendees. Into the breach stepped Whisky Jewbilee — from the founders of Single Cask Nation — providing a non-Sabbath, kosher-keeping option for Jewish whisky…
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Kindred Cookbook Spirits at Omnivore Books
This piece first appeared at JWeekly.com. Looking for cooking tips from Victorian England, or information on the history of organic farming in Asia? How about a 100-year-old guide to understanding spices? Or perhaps you’re just trying to replicate your grandmother’s famous homemade kreplach? Celia Sack has got you covered. At Omnivore Books on Food, a…
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Talking ‘Soviet Cooking’ With Anya Von Bremzen
Imagine a book that’s part scrawled kitchen index card, part political introduction to socialism and part family saga, all doused with a healthy dose of mayonnaise — what you get is Anya Von Bremzen’s “Mastering the Art of Soviet Cooking.” In her self-described “memoir of food and longing,” the James Beard-winning food writer describes her…
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