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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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…
The Latest
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How to make perfect Southern buttermilk biscuits
For Joseph Calvo and many southerners, biscuits are just the dish these difficult times demand. “It’s hard not being able to travel and be with family for Thanksgiving. Cooking foods that hold memories bring forth a familial comfort,” Calvo said. “Biscuits do that for me.” This past Sunday, Calvo, an expert home baker born and…
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The Jewish Herbal: Pine
“See, a pine-tree with beautiful branches and thick growth, giving shade and very tall; and its top was among the clouds.” Ezekiel, 31:3 The fires have left their devastation. But among the trees that are most resilient in the landscape are mid-elevation pines. In general they have deep roots, grow quickly, and withstand both weather…
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Manny’s Grandmother’s Three Sisters Soup
This recipe comes together quickly and easily and you can even use your Thanksgiving leftovers. Manny likes to add curry and coriander to his Grandmother’s recipe to enhance the sweetness of the squash, but if you’re looking for a more traditional flavor you can omit. Ingredients: 3 tablespoons pareve butter 4 cups chicken or vegetable…
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Facing American History with Three Sisters Soup
#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 It’s the…
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Confit Turkey Legs
You can read more about this recipe here. Ingredients: 4 turkey legs 2 tablespoons kosher salt 3 dry bay leaves, crushed or 5 fresh 1 teaspoon ground coriander ½ teaspoon pepper Enough duck fat or olive oil, or a combination of olive and canola oil to cover the legs (4-6 cups, which can be strained…
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Recipes Confit turkey legs for a perfect pandemic Thanksgiving
My sister called from Connecticut a couple of weeks ago, sounding serious. “This is hard to talk about,” she said, “but we have to discuss Thanksgiving.” It didn’t take long for us to make the sad but inevitable decision that our families needed to celebrate the holiday separately, as we did at Rosh Hashanah, and…
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Tweet Shabbat
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Kosher dashi ramen with turkey bacon
For the story of this ramen, click here. Ingredients 2 pieces kombu (if you can’t find Kombu you can use a premade Dashi like Kayanoya) 1 pound kosher turkey bacon 2 packages fresh or frozen lo mein noodles (if you have access to fresh ramen noodles, those are also wonderful but they can be harder…
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