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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Teen Chefs Dish Advice for Junior MasterChef Contestants
On September 27, 24 culinary whiz kids will whip out their knives and cook for their lives on TV on the first season of Junior MasterChef to hit U.S. television screens. Ranging from eight to 13-years-old, these kids will have to impress kitchen hard-ass Gordon Ramsay and his fellow judges, restaurateur and winemaker Joe Bastianich…
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Tel Aviv’s Bakery 29 Bakes for Good
How do Jewish foodies satisfy their urge to engage in tikkun olam? They bake for a good cause! Challah for Hunger is the best known of these organizations, but not the only one. In Israel, one baker’s commitment to tzedakah has found a permanent home in Bakery29. For Rosh Hashanah, its pastry chefs create the…
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Less Waste at Solomon Schechter Westchester
I cannot remember being seriously encouraged to care about food waste when I was younger. My mom always said to finish the food on my plate or I wouldn’t get dessert, but when it came down to it, food was wasted all the time whether it was from sitting in the refrigerator for too long…
The Latest
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Naked Sea Salt: Taste of the Dead Sea
For ages, people have touted the benefits of rubbing their skin with mud from the Dead Sea. That’s one way to have your mineral-rich Dead Sea salt, but thanks to a new Israeli company called Naked Sea Salt, you can eat it too. The phrase “Naked Sea” may sound familiar. It was the name of…
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The Alligator Pear
When I was younger there was always a row of recycled glass jars sitting on the windowsill in our kitchen. Each jar contained 3 or 4 toothpicks holding a pit and lots of roots sprouting in the water. At times, my mother’s green thumb even produced a few 3 foot plants. But what I remember…
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The 5 Best Sausages in Tel Aviv
How did all this happen? Apparently, because of the currently upgraded street food trend and promotional work by chefs, the image of the sausage (or frankfurter) has changed dramatically. No longer a product made from low-grade meat leftovers, the sausage has become a culinary challenge worthy of any chef. Today’s sausages have become juicy, carefully…
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Putting the ‘Green’ in Greenburgh Hebrew Center
Introducing Rabbi Barry Kenter and his synagogue, the Greenburgh Hebrew Center, current fellows in the Jewish Greening Fellowship cohort! Kenter is an alumnus of the GreenFaith Fellowship as well, which seeks to “inspire, educate and mobilize people of diverse religious backgrounds for environmental leadership.” Though there is considerable overlap between the GreenFaith and Jewish Greening…
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A Hasidic Kitchen Grows in Ukraine
Jewish volunteers have finished building a kitchen the size of a basketball court in Uman, Ukraine, where they plan to prepare 105,000 meals to serve to pilgrims next month. The new kitchen, donated by philanthropist and entrepreneur Steve Bogomilsky of Florida, replaced a smaller setup used in previous years by volunteers and employees of Uman’s…
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Recipes DIY Rosh Hashanah Hard Apple Cider
The only High Holiday where alcohol is a requirement is Simchat Torah. This is a mistake. Let me explain: Drinking is a part of Simchat Torah because a rabbinic interpretation for the commandment to rejoice on festivals is to drink wine. Yet the rabbis never specify Simchat Torah. As it says in Sifra Emor 12:4,…
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Why Montreal Bagels Are Better!
Dear New York City bagel-lovers, As a Montreal export to New York, I take offense at your treatment of our version of the mouthwatering goodness that is the Montreal bagel. Granted, I’m aware that I’m in the minority on this issue. Any five-second conversation with my colleagues at the Forward combining the word “Montreal” and…
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In a Pickle: Are the Best Pickles American or Israeli?
For some American tourists, the first encounter with an Israeli pickle provokes quite a surprise. While the mild and crunchy kosher dill pickle is popular in the American Jewish and non-Jewish cuisine, it does not prepare you for its strong-flavored, spicy Israeli brother. Jews in both countries rejoice in their pickles. One is served with…
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