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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Craving a Taste of the Satmar Kitchen
One balmy Sunday before Rosh Hashanah, I gathered my little troops — Shloimy, age 8, and Rachel, age 6 — for a day of heimishe baking. While my little ones were struggling to knead the challah dough into perfect heart shapes and ninjas, I got the kokosh cake underway. One of my favorite comfort foods,…
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Artisan Pastrami Takes Atlanta at The General Muir
By infusing a mod American eatery with Jewish soul, Todd Ginsberg has created one of Atlanta’s hottest spots: The General Muir. The restaurant, which is named for a ship that carried holocaust refugees to New York, opened in January and set bloggers abuzz with its house-cured corned beef, matzo-ball soup, latkes, and brisket with kasha…
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Recipes CSA Psolet Challenge: The End
At the local farmer’s market, I’ve often been intimidated by some of the most beautiful produce on offer during the summer months: the varieties of shelling beans and peas that arrive in unusual colors and shapes. While I’ve admired these beans for their beauty, I’ve never been quite sure of what to do with them…and…
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Recipes Bubbe’s Wisdom on Breaking the Fast
There’s nothing like knowing you can’t eat to make a person want to eat. For many Jews, Yom Kippur means a 25-hour fast bracketed by two meals – the pre-fast seudat mafseket and the meal to break the fast. But just because you’ve managed to make it through those 25 hours without eating doesn’t mean…
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Sowing the Seeds of Justice
Golf-ball sized, purple tomatoes hang heavy on the vine, ripe and ready for the picking. “You know tomatoes are ready when they easily pop right off at the stem,” announces Marybeth Lybrand, the Master Gardener at the Peninsula Jewish Community Center’s Gan Tzedek, or Justice Garden. “If you have to really tug to on the…
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Recipes Breaking the Fast the Italian Way
After 25 hours of abstinence from food and water on Yom Kippur, your family and guests will treasure each dish on your table — even if it’s just peanut butter and jelly. So why go crazy in the kitchen? There are times when simple is best: save your efforts for Passover, and go with an…
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Boutique Israeli Beer Comes to the East Coast
Can one of Israel’s leading boutique breweries carve out a niche among the thousands of brews sold in the United States? Malka Beer is about to find out. Israel’s beer culture has developed considerably over the past few years, with dozens of small boutique brewers appearing and the first beer expo being held in 2011….
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For the Love of a Bagel: Bringing Bagels Down Under
The Melbourne troika of established bagel bakeries — Glicks, Haymishe and Aviv — each have a strong following, willing to defend their beliefs to the last poppy seed. Variously a substrate for avocado, vegemite (this is Australia after all), smoked salmon, egg-and-onion-dip, herring or chopped liver, each bagel has been a link in the chain…
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Recipes Each Flavor was a Journey
When I came across the Zurückgeben grant, which supports creative projects of Jewish women living in Germany, I decided to present a documentary proposal on a Jewish topic. I worked hard to get the figures; concept and team together, but in the last minute the main character of the story desisted on taking part of…
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Recipes Israel’s Four O’Clock Meal
In the afternoon you become somewhat hungry and restless, and can’t find anything to revive yourself. Lunch has been consumed and forgotten, and you haven’t started preparing supper, so you open the refrigerator or the pantry, but find only vegetables and canned food that don’t meet your growing need to bite into something tasty and…
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Finding Love and Ice Cream in Southern France
“Meals can, and often do, tell stories,” says Elizabeth Bard, a 39 year-old writer, of the huge Seders her mother once hosted at her childhood home in Teaneck, New Jersey. “When I first arrived in France almost everything I learned about the culture I learned “autour de la table,” around the table. Now settled in…
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