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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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…
The Latest
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Recipes Swap Cuban Fufú for Potatoes This Passover
There are certain dishes we expect to see at a traditional Passover table. Chicken soup dotted with fluffy matzoh balls, moist and slow-roasted brisket, maybe even a crisp potato kugel as a classic side dish. But sometimes, when my family wants to spice things up a bit, we look to our Latin culinary traditions for…
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Recipes Mixing Bowl: $27 Box of Matzo; Passover Recipes
Is there a box of matzo that’s worth $27. [Serious Eats] These chametz-free desserts are making our sugar tooth ache. [Serious Eats] These ones too. Can you say chocolate coconut matzo ice cream? [Serious Eats] This weekend, swap out pancakes for vegetable matzo frittata Boston.com] We might just have to break Passover on this… Rustic…
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Q & A with Sue Fishkoff on What’s Kosher
This blog post originally appeared on What’s Your Food Worth? Sue Fishkoff is the editor of j., the Jewish news weekly of Northern California. Previously she has worked as a national correspondent for the JTA Jewish news service, focusing on Jewish identity and culture. Her freelance work has appeared in the New York Times, Huffington…
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Desert to Dessert
As a long-time vegetarian, when I think of Passover, I am not thrilled by my food choices. At least, I wasn’t until I spent Passover 1992 in Israel and realized that I could follow Sephardic rules. I’m sure my ancestors in 1509 Portugal probably ate beans and rice, and maybe even corn by then, but…
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A Very Syrian Passover with Cookbook Author Jennifer Abadi
Every Jewish cook has their Passover mainstays, which are usually divided down a line: Ashkenazi or Sephardic, depending on their family’s country of origin. On a recent Tuesday morning we decided to cross over and try our hands at making traditional Syrian Passover foods. Our teacher was Jennifer Abadi, author of “A Fistful of Lentils:…
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Seder Pictures — From the White House
For the fifth year the First Family hosted a White House Seder. Sticking to tradition, brisket, kugel and matzo ball soup were served and the guest list included friends and colleagues of the President. But there was one new thing at the table: a Seder plate from Israel’s first lady. Check out the pictures below.
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When Bakers Do Matzo
Matzo’s known as the “bread of affliction.” And — truth be told — some boxed matzo lives up to the moniker. But more and more chefs and artisan bakers are creating their own matzos, bringing a homegrown twist to the ultimate Passover food — and, in a way, taking matzo back to its DIY roots….
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DIY Macaroons with Danny Macaroons
Danny Cohen doesn’t care much for sweets, but you would never guess it after tasting his big, chewy macaroons. The visual-artist-turned-macaroon-master started Danny Macaroons in 2010 and currently vends a variety of wacky flavors like bourbon and guava through coffee shops and flea markets around New York and Chicago. In this slideshow, Danny demonstrates how…
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