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
-
The Jewish Relationship with Food — Part 2
Moment Magazine asked 18 experts “Is There a Secret Ingredient in the Jewish Relationship with Food?” in their latest issue — and got some fascinating answers. Below are three of them and we posted three more last week here with permission from the magazine. We want to hear what you think. Share your thoughts in…
-
The Best New Place To Eat in Northern Israel
Until recently, if you told someone you were going to visit Acre (known by most Israelis as Akko), you would probably have been asked, “What happened, did you lose something there?” or would have received a recommendation to try the delicious hummus at the Hummus Said restaurant. The northern coast city was the capital of…
-
Green Rocks and Posters
The Reform Temple of Forest Hills started out as four congregations which consolidated in 1994. Two well-established Reform Temples, both in Forest Hills, merged first, followed by two smaller congregations the next year. We blended the congregants of four congregations into one, a task requiring much wisdom and diplomacy. Fortunately, those skills were on hand…
The Latest
-
What Is Israeli Cuisine?
The word cuisine is typically used in conjunction with great cooking traditions that are centuries old — French, Chinese, Persian. But, increasingly the term “New Israeli Cuisine,” is appearing in newspaper articles and on food blogs. Is Israel old enough to have its own cuisine? And, with such a large immigrant population, could a single…
-
Sustaining the Water of the Gods
Honestly, I don’t like beer. No matter how many Summer barbecues and picnics I have been to, nothing has changed. You would think that that would prevent me from appreciating the process that goes into making the “water of the gods,” as a professor of mine once called it. Yet, after speaking with Katie Wallace,…
-
Recipes Shabbat Moussaka and My Quest To Become Sephardi
I’ll admit it — I’ve always wanted to be a Sephardi Jew. When the thought of handmade couscous excites you more than the prospect of a Lady Gaga and Rihanna world tour, when you take desperate and unsuccessful measures to work on your tan despite your freckly fare skin and when schug (Yemenite hot sauce)…
-
The CSA Psolet Challenge
Each day I go to breakfast Put oatmeal in my bowl Fill up my glass with O.J. Eat half my jelly roll I can’t believe I took more than I ate That’s why I have so much psolet on my plate… Some readers of this blog may recognize these words as the lyrics to the…
-
Cooking for the High Holidays? There’s an App for That
Just in time for Rosh Hashanah, the Manischewitz company launched a new, free iPhone and Android recipe app that makes meal preparation a lot more high-tech. Sure, the Manischewitz Recipe and Holiday Guide is something of a promotional gimmick — all of the hundreds of recipes featured include at least one Manischewitz product of some…
-
The Jewish Relationship with Food — Part 1
Moment Magazine asked 18 experts “Is There a Secret Ingredient in the Jewish Relationship with Food?” in their latest issue — and got some fascinating answers. Below are three of them and we’ll post three more in the coming days with permission from the magazine. We want to hear what you think. Share your thoughts…
-
Taking a Bite of Converso History Through Tacos
Since 2005, Texas-born conceptual artist and former Heeb photo editor, Peter Svarzbein has been interviewing and photographing Latino families in the American Southwest who are returning to Judaism — believing their ancestors were Conversos, forced converts to Catholicism during the Spanish Inquisition. Svarzbein, 33, was looking for a way for more people to feast their…
-
The Next Generation of Ratner’s Comes to Brooklyn
When he opens Peck’s Specialty Foods in Brooklyn this fall, Theo Peck will be continuing a family tradition that started over 100 years ago. Peck’s great grandfather was the founder of Ratner’s, the Lower East Side dairy restaurant (and kosher institution), which opened in 1905 and closed its doors in 2004. “I grew up at…
Explore
Most Popular
- 1
News When observant Jews gathered to challenge Israel orthodoxy, verbal sparring and walkouts ensued
- 2
Opinion Trump has forced an impossible choice on American synagogues amid antisemitic attacks
- 3
Opinion Antisemitism is exploding on the right but the Jewish establishment is focused on the left
- 4
Opinion The one crucial domain in which Iran outwitted Israel
In Case You Missed It
-
Opinion Israelis and Americans deserve to know why they are still at war
-
News A government takeover could save a struggling Brooklyn hospital — while unsettling the Orthodox Jewish community it serves
-
News Joe Kent, Trump official with white supremacist ties, resigns over Iran war and blames Israel
-
Fast Forward Dueling letters from Jewish groups dispute prevalence of antisemitism at UCLA
-
Shop the Forward Store
100% of profits support our journalism
