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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After 75 Years, Stage Deli Serves Its Final Sandwich
“The loss is unfathomable,” said “Save The Deli” author David Sax. He was despairing over the closure of New York’s famed Stage Deli, which happened last night at midnight. The 75-year-old Midtown landmark located just a couple of blocks from Carnegie Hall (and from its rival, the Carnegie Deli) still has its website — with…
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Kugel for the Soul: Recipes for Health
“I beg to differ…what you have made is NOT a kugel.” This is the opening line to a comment by Jezzie in Scottsdale, AZ in a recent New York Times article, named “Kugel Challenge.” What started out as simple question to replicate a quinoa kugel featured at a dinner has turned into one of the…
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Pigeon Matzo Balls in Bay Area
This is how they’re doing matzo ball soup in San Francisco this year: First, get an overnight delivery of wood pigeon flown in fresh from Scotland. Actually, first make sure the birds were shot in the wild. With tiny buckshot pellets. Then slow poach the breast meat in a sweet, salty brine. Give it a…
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Kitchen Chat With Chef Michael Solomonov
This blog post is cross-posted from What Is Your Food Worth. Ask anyone who’s the biggest macher on Philadelphia’s Jewish restaurant scene, and the answer is invariably the same: Chef Michael Solomonov. Chef Solomonov is best known for Zahav, his shrine to modern Israeli cooking. But in recent years, he’s added Percy Street Barbecue and…
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Polish Court Outlaws Kosher Slaughter
A constitutional court in Poland reportedly has ruled against allowing Jewish and Muslim ritual slaughter in the country. The Warsaw court’s ruling, which was made known on Tuesday, said the government had acted unconstitutionally when it exempted Jews and Muslims from stunning animals before slaughtering them as their faiths require, according to Piotr Kadlcik, president…
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LA’s Pickling Maven
Brassica and Brine isn’t a maritime law firm. But the Los Angeles company, which specializes in fermented vegetables, is judicious about preserving vegetables. Using produce sourced from local organic farmers, founder Uri Laio uses ancient, labor-intensive techniques to create kimchi, kraut, kombucha, pickled root veggies, and more. He’s earned a cult following in LA for…
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If A Caveman Found A Cookie, Would He Eat It?
My journey with the Paleo lifestyle began the day after Rosh Hashanah. I use the term ‘lifestyle’ rather than ‘diet’ for many reasons. Fully committing to this major lifestyle change was a tough choice for me. As a new year approaches, it is not uncommon to profess, “I’m going to start eating healthier, control my…
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Keep Calm and Cupcake On
The atmosphere in Tel Aviv last week, as residents ran to bomb shelters in response to incoming missile warning sirens, was far from pleasant. So Danielle Levy, proprietor of I Love Cupcakes, did her part to try to lighten the tense mood that had settled over the city by offering her customers some Operation Pillar…
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A Thanksgiving Tradition With Toppings
While many Americans are busy gorging themselves on turkey, stuffing, dressing, pies, and a handful of other victuals, I’ll be enjoying my family time in lieu of a tryptophanic, calorie-induced food coma. But how did my family get so lucky that we are able to avoid this (great?) American pastime? And what will we be…
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A Sephardi-Ashkenazi Thanksgiving Tradition
Jewish mixed marriages have been commonplace for decades, but they’re still more successful under the chuppa than they are in the kitchen. Claudia Roden dismissed the idea altogether in “The Book of Jewish Food,” writing “…there was no fusion of styles, no Ashkenazi-Sephardi hybrids, and no unifying element.” This is such a hard and fast…
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Recipes Thanksgiving Leftovers Get a Shabbat Makeover
With all the cooking that leads up to Thanksgiving — there turkey to prepare, cranberry sauce, all those pies and don’t forget the gravy — no one, not even the most dedicated cooks, wants to exert that energy all over again for Shabbat the following day. But plain leftovers, in the form of a turkey…
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