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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Q&A: Changing the Idea of Mediterranean Fare
Israeli-born Chef Shlomi Biton insists his Lower East Side hotspot Mezetto, which opened in October, is not a Middle Eastern or Jewish eatery. But its small plates — meze — bear those imprints, along with Balkan, Moroccan, and Sephardic flavors. Mezetto’s menu also reveals the influence of Biton’s rigorous studies at Le Cordon Bleu in…
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The Wisdom of Solomonov
Michael Solomonov didn’t exactly need a kosher restaurant in his portfolio. The Philadelphia chef already claimed an impressive string of successes, starting with Zahav, the Israeli-inspired restaurant he opened to great acclaim in 2008. Zahav begat Federal Donuts — which also sells fetish-worthy fried chicken — and Percy Street Barbecue, whose other-white-meat offerings might send…
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Israel’s School Lunches May Get a MObama-Style Makeover
One of the signatures of modern Israeli cuisine is fresh, flavorful food made with fruits and vegetables that grow almost year round in the country’s temperate Mediterranean climate. So, it might be a bit surprising to learn that Israeli kids are eating school lunches that are as lacking in freshness and good nutrition as some…
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New York’s Newest Kosher Steakhouses
It’s a kosher carnivore’s delight lately in Manhattan. Hot on the heals of news that The Prime Grill is moving to a larger location in order to accommodate more diners, we learn that La Brochette is coming to 340 Lexington Avenue in Murray Hill. The new kosher steakhouse, is replacing La Carne Grill, whose name…
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10 Ways To Make Tu B’Shvat More Sustainable
Tu B’Shvat is one of 4 new years in Jewish Tradition. Celebrated on the 15th of the Hebrew month of Shvat, this holiday gives us a chance to think about and celebrate the earth. Beginning with the rabbis in the 15th century, it has become a tradition to honor Tu B’Shvat with a Tu B’shvat…
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Mixing Bowl: Brisket Trend; Ethereal Hummus
Where can one find a good black and white cookie these days? Max Falkowitz has the answer. [Serious Eats] How do we love hummus? Let us count the ways (and places to eat it). Here are 14 of ‘em. [Serious Eats] If you would rather make your hummus, the great Deb Perelman has a recipe…
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Dining in the Dark at Nalaga’at
One doesn’t usually expect restaurant patrons to eat high-end cuisine with their hands. But that is precisely what guests will be encouraged to do when they dine in total darkness at a special pop-up restaurant called BlackOut in New York later this month. Not only will the restaurant be pitch black, but its waiters will…
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A Bubbie as Sweet as Sugar
How do you remember the people you love? Whenever I remember my Bubbie Ruth, I think about her sugar cookies. Anytime my family would stop into her Elmira, NY home, I would look forward to tasting her brightly colored, sugar-y cookies. Sharing the story of my Bubbie and her cookies is the reason why I…
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What’s Jack Lew Eating at the Inauguration?
What will the Orthodox White House Chief of Staff Jack Lew be eating for lunch on January 21st? We’re not quite sure, but his dining companions will be feasting on a meal that’s as treyf as they come. Earlier today the menu for the traditional Inaugural Lunch in Statuary Hall was released and it starts…
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Eating In For 31 Days
At the dawn of the new year, I found myself with a stocked kitchen, a few reusable sandwich wrappers, and a giant knot in my stomach. I had resolved to spend the first 31 days of 2013 eating in. That meant for the month of January, I would eat only food made at home or…
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Are Turkish Simits the New Bagel?
Last week, a new bagelry made a bold move. A few doors east of the Frank Bruni-approved 72nd Street Bagel on New York’s Upper West Side, Simit and Smith, a shop offering thin Turkish-style bagels called simits, opened its doors. The company launched its first of 20 stores the same week as a popular article…
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