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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So-Cal Churros
INGREDIENTS Dough: 2 cups water 2 tablespoons unsalted butter 2 tablespoons sugar 1 teaspoon vanilla extract ½ teaspoon salt 2 cups (10 ounces) all-purpose flour 2 large eggs 2 quarts vegetable oil Chocolate Sauce: ¾ cup heavy cream 4 ounces semisweet chocolate chips Pinch salt ¼ teaspoon vanilla extract Coating: ½ cup (3 1/2 ounces)…
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Proto-Sufganiyot
This is a surprisingly satisfying alternative to the whole jelly-donut-bomb-in-my-stomach Chanuka treat. It’s a simple fried jelly sandwich, and you can make it any time of year. SERVES 1 Ingredients: 1 large egg 2 teaspoons sugar 1⁄4 teaspoon vanilla extract 2 slices challah or sandwich bread about 1/4 inch thick. 2 tablespoons best-quality jam or…
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Sfenj
Adapted from Jewlicious Dough Ingredients 3 cups flour 4 tablespoons warm water Half a shot of Arak (or any liquor) 1 teaspoon salt 2 tablespoons of sugar 1 tablespoon dried active yeast 1 1⁄4 cup warm water Vegetable oil, for frying Sugar, for garnish (optional) Dough Instructions Make the yeast starter by dissolving 2 tablespoons…
The Latest
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Frittelle di Chanukah
Adapted from Jewish Food Experience Quantity: 40–50 fritters Dough Ingredients 1 package (21⁄4 teaspoons) active dry yeast 1 cup whole milk, heated to about 90 degrees 1 teaspoon salt 11⁄2 teaspoons anise seeds 1 teaspoon vanilla extract 2 tablespoons extra-virgin olive oil, plus additional for coating the bowl 2 tablespoons honey 1⁄4 teaspoon ground cinnamon…
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Atayef
Adapted from Claudia Roden, The New Book of Middle Eastern Food Quantity: About 12 large stuffed; about 30+ flat pancakes Dough Ingredients 1 1⁄2 teaspoons active dry yeast 1 teaspoon sugar 1 1⁄2 cups warm water (110o) 1 1⁄3 cups all-purpose flour Syrup Ingredients 2 1⁄2 cups sugar 1 1⁄4 cups water 1 tablespoon lemon…
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TweetShabbat: Spaghetti and Meatballs
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat My mom…
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Carly’s Spaghetti and Meatballs
This recipe is deeply rich and comforting, makes great leftovers, and can be made ahead of time during a busy week. I like to make a large amount and freeze leftovers so I can be a hero Mom on a random busy night, but if you don’t want a huge amount cut down to one…
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Loukoumades/Bumuelos
Adapted from The Spruce Eats Dough Ingredients: 1 teaspoon active dry yeast 1 teaspoon sugar 1 cup water (110º f) 2 cups all-purpose flour (plus 2 tablespoons) 1 teaspoon salt Vegetable oil (for frying) Topping Ingredient, honey, warmed if desired Instructions for the dough: In a measuring cup add yeast and sugar to warm water….
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Zalabia
Adapted from Gil Marks, Encyclopedia of Jewish Food Quantity: about 12 4-inch cakes Dough Ingredients: 1 package or 2 ¼ teaspoons active dry yeast 2 cups warm water (110º F) 1 teaspoon sugar 2 ¼ cups unbleached all purpose flour ¼ teaspoon table salt 2 teaspoons grated lemon zest, several drops of dissolved saffron or…
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Papanasi
Adapted from Jamie Geller Quantity: Eight servings Ingredients 3 cups low-fat (3%-5%) soft, dry cheese (like Ricotta) 4 eggs 3.5 oz sugar, about ½ cup 2 cups all-purpose flour 1 tbsp vanilla extract 1 tbsp rum extract 1 tbsp vinegar 1 teaspoon baking soda 1 cup flour – for coating (before frying Oil for deep…
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A different doughnut for each Hanukkah night
Cantor Evan Kent is obsessed with sufganiyot. As soon as the Israeli Hanukkah doughnuts start appearing in bakeries at the beginning of the Hebrew month of Kislev, weeks before the festival, Kent launches into his tastings. He samples the gamut, from the ubiquitous red jelly-filled to the decadent halva or dulce de leche-flavored, at gas…
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