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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Michael Solomonov Has Left the (Kosher) Building
Well, that didn’t last long. We’re talking about star chef Michael Solomonov’s tenure at Citron and Rose, the hot new kosher fine dining establishment in suburban Philadelphia. Only half a year after opening the restaurant with owner David Magerman, Solmonov, known for his innovative Israeli-inspired fare at Zahav, and his partner Steve Cook are pulling…
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Best Kosher Hot Dog? Chicago’s Romanian!
Last week, hot dog aficionado Eli Cohn-Wein laid out his eight favorite kosher dogs to grill up this summer. As a dog devotee, I was excited to see which was crowned king. But, as I read through the list, I realized some great franks — including my favorite, Romanian Kosher — are conspicuously absent. I…
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Mixing Bowl: Weekend Desserts, Harrods Goes Kosher
New Israeli food is taking over New York. [New York Magazine] Planning a swanky wedding in London? Harrods is now catering kosher simchas! [Jewish Chronicle] Three words: Smores Ice Cream. [Food52] Incase that doesn’t suit you, here are 20 other desserts, perfect for Memorial Day celebrations. [Serious Eats] Smithsonian Magazine just released it’s annual food…
The Latest
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John Kerry Stops To Smell the Shwarma
Secretary of State John Kerry stepped off the diplomatic track on Thursday and onto a West Bank street where he sampled a shawarma sandwich and a pistachio-sprinkled Palestinian sweet. In a rare gesture for a U.S. secretary of state – but a staple of U.S. political campaigns – Kerry dropped by the Samer Restaurant in…
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The Truth Behind Tnuva
Tnuva, the giant Israeli food company, made headlines this week with an admission that was stunningly candid, if not exactly a revelation. In documents filed in Jerusalem District Court, Tnuva admitted that the slaughter of farm animals, if exposed to public view, “would horrify most meat-eating consumers.” It’s one thing for Paul McCartney, the former…
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GMOs and Jewish Law: Chemical Herbicides and Pesticides
As our knowledge of our world broadens and through science we come to new understandings of our surroundings, new complications and questions arise in how we observe kosher dietary laws. While we so often focus on the ethical issues of meat, we lose sight on the ethical ramifications of how we pursue a different matter…
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Confessions of an Ignorant Eater
I had gotten lazy. I’ll admit it. Since getting married almost five years ago, I had not really set foot in a kitchen (to cook, that is — I wash plenty of dishes). Not that I was any great chef before. But I was a bachelor, living alone, and I had my meager repertoire, including…
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Top Dog: Who Makes the Best Kosher Hot Dog in America?
Memorial Day is almost upon us, and it’s time to dust off that grill in the garage, fire it up and lay some franks down on it. The question is, are you really honoring the freedom your American forefathers fought for if you just get the same pack of Hebrew National every time you want…
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The Best Mustard for Your Kosher Franks
Now that you know which kosher frankfurter you’re grilling up this weekend, you’re going to need some mustard! Sorry, but a dog without mustard is just naked if you ask us. So, we checked in with the queen of mustard collectors (and Jew and the Carrot contributor) Molly Yeh. At recent count, Yeh had about…
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Save My Nutella Ice Cream — Please!
Many years ago, while I was working as a counselor at Beth Tfiloh day camp in the Baltimore suburbs, my favorite camper took a trip to Israel. She came back with the best present a 15-year-old counselor could ever ask for: a jar of chocolate spread. At the time, I’d never encountered such a thing….
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Recipes Mark Bittman’s Meatballs, The New Way
Reprinted with permission from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good” by Mark Bittman. Makes: 4 servings Time: About 1 hour Combining grains with vegetables and meat makes for a better meatball, moister and more complex in texture and flavor. The combination here is bulgur and spinach,…
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