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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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,…
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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….
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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…
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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…
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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…
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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…
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The Ricotta Blueberry Pancakes of My Life
If the recipes of my life were bound into a book, surely the page for my dad’s ricotta pancakes would be the most well loved — splattered with old batter and lightly dusted in flour. It’s the recipe I reach for when I miss my childhood home or when I’m entertaining friends for brunch and…
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Moroccan Mimouna for beginners
For Moroccan Jews, Passover isn’t Passover without Mimouna
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Locally Sourced Day School Lunch? Yes, it Exists
This blog post originally appeared on J. Weekly. The phrase “school lunch” conjures up images of soggy chicken tenders or limp spaghetti in my mind. Yours too? What if I told you that I ate lunch at a San Francisco high school recently and sampled Israeli couscous with beets … rainbow chard with white beans…
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Gourmet Kosher, at a Farmers’ Market Near You
Farmers market booths and food trucks don’t usually come to mind when one thinks of glatt kosher food. But that’s exactly how Michele Grant of The Kosher Palate is bringing organic, locally and sustainably sourced delights to Los Angeles’ kosher community. Her food truck, Hannah Leah (named for her two grandmothers), sells vegetarian and vegan…
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Recipes Getting to the ‘Root’ of Horseradish
My usual preparation for Passover entails reading and contemplating a lot (did I say “a lot”?) about the meaning of freedom and liberation; gratitude for the myriad ways I am blessed to experience it daily, and pondering the responsibilities it imposes on me to help free others less fortunate. I also focus on “cleaning out…
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