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
-
Mixing Bowl: Spring Teases Us
Though spring officially started more than two weeks ago, it’s been a little slow coming, despite a furtive but memorable appearance this week. Celebrate the arrival of warmer weather with a caramelized fennel, leek and orange salad. Food 52 This dish of peas with baked ricotta and breadcrumbs is the perfect crossover. Sufficiently warm for…
-
The Universal Language of Food
I grew up in Toledo, Ohio, land of the constant restaurant. I once heard that Toledo was a pilot city for new restaurant ventures. Mind you, I’m not talking the latest in gastronomy or raw food, I’m talking Applebee’s, Carraba’s Italian Grill, or BW3 (now known as Buffalo Wild Wings). Meat, potatoes and, of course,…
-
Recipes Spring On A Plate: Poached Salmon With Minted Fava Mash
I was in New York last week so I know firsthand what sort of spring the east coast has had. I was more than happy to shed my winter wardrobe and return to the balmy warmth of Israel, where spring has fully sprung. Since the growing seasons here tend to be a bit ahead of…
The Latest
-
In the Kitchen with Israeli Chef Einat Admony
When you can cook Shabbat dinner for 30-40 people, opening a restaurant is a cakewalk. Or so it seems for chef Einat Admony of Taim and Balaboosta fame, whose third restaurant, Bar Bolonat, will open in “hopefully mid-July” on the corner of Hudson and 12th Avenue in New York’s West Village. The Forward’s Anne Cohen…
-
Assistant White House Chef Sam Kass Faces Furlough
Assistant White House chef Sam Kass, who cooks weekly for President Barack Obama and helps run a program to battle childhood obesity, said on Tuesday he will be furloughed because of federal budget cuts. Kass mentioned the furlough while talking to reporters about Let’s Move, a childhood obesity initiative of first lady Michelle Obama. The…
-
Recipes Craving the Flavors of the Persian Gulf
If love, like food, has the ability to nourish, then the absence of love can leave us with deep and unquenchable feelings of hunger. An emptiness that is complete and all-consuming, as if we have not eaten in years. Two books coming out this month, the novel “Tomorrow There Will Be Apricots,” by Jessica Soffer,…
-
New York’s Newest Jewish Food Artisan — Scharf & Zoyer
Pioneers of Jewish cuisine have rocked some pretty awesome variations on the sandwich, with staples like knishes and latkes taking the place of bread. This weekend saw the birth of a New York sandwich stand, Scharf & Zoyer (Yiddish for spicy and sour), which adds a slew of wild sandwiches to the Jewish sandwich movement….
-
What Would You Do If You Were Hungry?
Right now, I feel pretty bad for myself. As a result of my personal version of a pre-Passover plague of bed bugs, everything I own is in a plastic garbage bag. My kitchen looks like a landfill; a giant heap of what looks like garbage, but is actually the only possessions I have to call…
-
Where To Eat That’s Kosher? There’s an App for That
Yitzie Katz’s “aha” moment for KosherRestaurantsGPS — a new app tracking 1,600 certified-kosher food establishments — came three years ago in Manhattan’s Garment District. Parked outside W. 36th St. kosher hangout Jerusalem Café, the software developer noticed his car’s navigation system didn’t recognize the restaurant existed. Worse, he learned, “even if you used a GPS…
-
Recipes Mixing Bowl: Bye-Bye Matzo!
It’s here! The New York Times Magazine’s 2013 food and drink issue is out this weekend in print and online. Features range from hunting and killing your own dinner to the rise of healthful fast food. [The New York Times] Bye-bye matzo! Welcome all that delicious chametz back into your life with one of our…
-
Recipes The Modern Menu’s Take on Kosher Food
Kim Kushner, author of the newly published “The Modern Menu,” hadn’t planned on writing a cookbook. It came about as a result of her cooking students’ constantly asking her to compile her recipes, like curried couscous salad, crunchy curry cauliflower with tahini and pomegranate, chicken with pumpkin, figs, and honey, and tequila London broil with…
Explore
Most Popular
- 1
Fast Forward Why the Antisemitism Awareness Act now has a religious liberty clause to protect ‘Jews killed Jesus’ statements
- 2
Culture Trump wants to honor Hannah Arendt in a ‘Garden of American Heroes.’ Is this a joke?
- 3
Fast Forward The invitation said, ‘No Jews.’ The response from campus officials, at least, was real.
- 4
Opinion A Holocaust perpetrator was just celebrated on US soil. I think I know why no one objected.
In Case You Missed It
-
Fast Forward Reconstructionist leader to step down as head of movement riven by tension over anti-Zionism
-
Culture Alfred Dreyfus was not the man you think he was — and the history of Jews in France is a little different too
-
Yiddish World This synagogue ‘gets’ why you need Yiddish on Yom Hashoah
-
Culture A subreddit notorious for Holocaust denial is back online — now as a memorial
-
Shop the Forward Store
100% of profits support our journalism
