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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Is Sephardic Food Finally Getting Its Due?
For those of us who weren’t lucky enough to attend Brooklyn’s uber food fair Smorgasburg last weekend — or anyone who just couldn’t take the crowds, we don’t blame you — allow me to introduce you to New York’s newest Jewish food artisan: NYShuk. The husband-and-wife kitchen team debuted their menu of Middle Eastern specialties…
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Recipes Kibbutz Kinneret’s Teigelach Recipe
Read the story behind these cookies and the cookbook “Chadar Ochel” here Reprinted with permission from ‘Chadar Ochel’ by Assi Haim and Ofer Vardi. for 60 cookies 450 grams flour (approximately 3 2⁄3 cups) 5 eggs ¼ cup oil Syrup: 1 cup water 3 cups sugar 5 cups honey For decoration: 1½ cups sugar ½ teaspoon…
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Where’s Your Next Dinner Party? Try Feastly
After living in Israel for several years, Noah Karesh, 30, returned to live at the Moishe House in Washington D.C. It was there that he helped cook regular dinners for 50, and realized the power that the dinner table can have on forming relationships. His business partner, Danny Harris, 33, grew up in a mixed…
The Latest
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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…
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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,…
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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…
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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…
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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…
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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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