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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Save Eli’s!
WASHINGTON — Eli’s Restaurant, a popular kosher eatery in Washington D.C., frequented by politicians, lobbyists and government workers, may have a date with the wrecking ball. According to a petition being circulated on Change.org, its “current storefront will be demolished as part of a redevelopment plan.” The petition, which had 100 signatures as of Tuesday,…
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Fiji-Style Fish Ceviche: Recipe
Fiji-Style Kokoda Pickled Fish Serves 4 The most famous Fijian dish is called Kokoda (pronounced ko-kon-da), which has at its core a ceviche or pickled fish. In Israel and in many Jewish homes around the world, pickled herring is on every grandmother’s table. Fiji takes this basic dish and put a twist on it like…
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Teen Chef vs. Government Shutdown
The government shutdown already has veterans and federal workers up in arms. Now, you can add an 18-year-old Jewish chef to the list. Until last week, Sarah Rosenthal was spending long hours in the kitchen. The Seattle resident was scheduled to fly to Washington D.C. last Friday, and compete on Saturday for the title of…
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Michael Solomonov’s Culinary Tribute to Slain Brother
For Israeli-American chef Michael Solomonov, this weekend’s dinner in an Israeli park had been in the making for 10 years – ever since his younger brother David was killed on duty in the Israel Defense Forces. Michael Solomonov, the owner of Zahav, an award-winning Israeli style restaurant in Philadelphia, was just launching his culinary career…
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Is Benjamin Netanyahu Going Vegan?
Could Prime Minister Benjamin Netanyahu be on the way to becoming vegan, or will we at least see him attend Gary Yourofsky’s next lecture in Israel? This question was on the minds of several ministers after hearing Netanyahu’s long monologue on his positions regarding animal rights at the weekly cabinet session on Sunday. Part of…
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The Temptations of Malt
Imagine a slap bang Kiddush with endless cholent but without the pretext of prayer, and you are imagining the second annual Whisky Jewbilee. It was a Kim Kardashian of simchas. Instead of being famous for being famous, this was a festive occasion that was thrown in celebration of itself. Enough Orthodox Ashkenazi men to found…
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Books Fred Bahnson’s 6 Lessons
I don’t often get the opportunity to read books about people I know in real life. Something about the written word is a distant and surreal fantasy world sandwiched between two hard covers. Even if I was reading about real characters, they were never real to me. However, in reading Fred Bahnson’s newest book Soil…
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Recipes High Plains Lentil, Sausage, and Kale Soup
Lentil, Sausage, and Kale Soup Based on Smitten Kitchen’s lentil soup with sausage, chard, and garlic Ingredients 1/4 c olive oil 1 medium onion, chopped 4 cloves garlic, minced A pinch of chili pepper flakes Salt and pepper to taste 4 turkey or chicken Italian sausages (not pre-cooked), with the casings removed 1 28-oz can…
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Recipe: Israeli Shakshuka with Feta Cheese
Keren Shahar-Karbe’s Israeli Shakshuka with Feta Cheese: Ingredients (Serves 2): 6 tablespoons vegetable oil (not olive oil) 1 diced red paprika 4 grounded garlic cloves 5 very ripe diced tomatoes 1 tablespoon of tomato paste 120 ml water 1 teaspoon of sweet paprika 1-2 chopped hot dry chilisea salt ¼ teaspoon of turmeric powder 80…
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Mixing Israeli Food and Spirit in Berlin
It could be just another store renovation in Berlin’s thriving Mitte-district. But Keren Shahar-Karbe is beaming as she walks through the empty rooms of a former art gallery. Some walls have holes and cables stick out of them. “So much has already changed,” Shahar-Karbe said, visibly excited. In September, the 34-year-old Israeli started renovating the…
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High Plains Shabbat
In August, I left Brooklyn and moved to the North Dakota-Minnesota border where my boyfriend, Nick, is a fifth-generation farmer. I arrived just in time for harvest, so with Nick’s 14-hour tractor shifts, our Shabbat meals have been improvised, eaten out of Thermoses, and rustic. (“Rustic” is just my glorified way of saying that bits…
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