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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Stealing Candy From Your Own Baby on Halloween
Coming soon, to a child you love: candy! Lots of it, in heaping bagfuls, and with it the belief that somehow you can and must make a sensible, sensitive, child-centered, adult-led, informed, rational, gentle, crafty, flexible, caring and healthful plan regarding the booty’s lifelong impact on your child’s health, teeth, eating habits, food obsessions and…
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From Wine to Water
What could be more sacred than water? It is essential to all life, refreshing to drink, and beautiful to behold. In May of 2013 we celebrated our marriage with a carefully crafted and lovingly personalized Jewish ceremony. When it came to designing the Kiddush for our wedding, the blessing traditionally said over wine, we chose…
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El Nosh Cooks Up Puerto Rican Jewish Fare
Successful fusion foods typically require unique, inventive and delicious concoctions to come together from different culinary kitchens and actually work for our taste buds. Who would have thought “Latinizing” latkes and cream cheese and lox or “Jewifying” croquetas and chorros could create such successful combinations? Chef Eric Greenspan of the highly acclaimed L.A. based restaurant,…
The Latest
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Recipes Egyptian Breakfast: Ful Medames With Fried Eggs
The wine in this dish is an unexpected and nontraditional addition, but it adds delicious flavor. Don’t worry about drinking before noon — the alcohol cooks out before the beans touch your plate. Serve with pita for mopping up the sauce. For the Beans: 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large…
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Recipes Shabbat Meals in Vienna: The Emperor’s Embarrassment
When I started grammar school in my hometown of Vienna at the age of ten, Christian religion classes were part of the schedule. As a Jew, I was allowed to opt out and spend the two hours a week doing my homework in the school cafeteria. This peace only lasted a few weeks into the…
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Recipes Why Breakfast Is Most Jewish Meal of the Day
Here’s the formula for a perfect Sunday morning: Take a bagel — preferably seeded — slice it in half, slather it with cream cheese and drape it with paper-thin slices of briny lox, red onion and tomato. Add coffee and The New York Times, and breakfast is complete. While bagels and lox deserve their title…
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Recipes Cooking Jamie Geller’s Fast, Fresh Family Recipes
“Would You Make This?” is a sporadic column where personal chef Alix Wall evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. I have to admit that I had no idea who Jamie Geller was before receiving “Joy of Kosher: Fast, Fresh…
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Michael Solomonov Brings Proper Hummus to Philly
Is Philadelphia hungry for Israeli and Jewish foods? Chef Michael Solomonov certainly thinks so. Solomonov and his business partner Steve Cook announced that they’ll be adding two more restaurants to their group, which already includes the award-winning Israeli-style restaurant Zahav: A laid back Israeli-style Hummus restaurant named Dizengoff, and a restaurant with “traditional Jewish Diaspora”…
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A Match Made in the Vegetable Patch
When Smadar and Oded Lerner of San Jose decided to marry almost 25 years ago, Smadar told him two things she wanted for their future children: to speak Mandarin and go to church. Secular Israeli that he was, Oded was willing to make that concession for love. Today the Lerners live observant Jewish lives, something…
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Nigerian Buka Gets Authentic (Jewish) Touch
Getting Nat Goldberg to stop for a minute is no small feat. The Nigerian restaurant Buka, which she co-owns with partner and chef Lookman Mashood, is hopping. Their spice-selling store just opened and African Restaurant Week is going strong through Oct. 20th with three-course, $28.95-prix-fixes and a Friday night hip-hop DJ party. Far from Goldberg’s…
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Buka’s Nigerian Pepper Chicken Soup: Recipe
Buka’s Nigerian Chicken Pepper Soup Serves 3 Ingredients ½ chicken 1 yellow onion, diced Few sprigs of fresh mint a few sprigs of fresh thyme 4 cups of chicken stock Fresh habanero peppers (to taste) chopped fine 1 tbsp pepper soup spice Salt to taste Directions Place chicken, onion, thyme, habanero peppers, salt and spices…
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