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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Bagel Shortage and Hurricane Recipes
As East Coasters prepped for the Frankenstorm, stores sold out of flashlights, bottled water and… bagels? According to the Village Voice, nary a bagel was to be found in Manhattan’s West Village this morning. So what to do if you’re stuck, hunkered down in your home, for the next 24+ hours? Cook a delicious meal…
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Cooking in Season: Pumpkin Macaroons
True, it’s not really the official time of year for macaroons. But as the world struggled to find something that doesn’t work with pumpkin (like Pumpkin Pop-Tarts, [Pumpkin Eggos]( https://www.facebook.com/photo.php?fbid=440397522668310&set=a.241228542585210.54394.161641000543965&type=1&theater, and pumpkin bagels), I had to know if the stray bag of coconut sitting in my cabinet would compliment it. So I dug up my…
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Kosher Update: Empire Poultry Fires CEO
Empire Kosher Poultry Inc. fired its chief executive officer allegedly after the aborted acquisition of another kosher poultry firm. Greg Rosenbaum learned Oct. 10 that he was out at Empire, the leading supplier of kosher poultry in the United States, the Washington Jewish Week reported Wednesday. The company, based in Mifflintown, Pa., went from near…
The Latest
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What If Farming Is Actually A Curse?
The next shmitta (sabbatical) year is two years away. At Hazon we’re gearing up for it already by doing some weekly learning on the topic with Rabbi Ari Hart, and recently, a look at some of our foundation stories in the Torah – Adam and Eve, Cain and Abel in particular – led us to…
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What’s for Dinner? Prepared Kosher Meals at Fairway
Dinnertime may get a lot easier for kosher customers at Manhattan’s Fairway stores. Just last week, the supermarket chain began offering “dinners to go” from Glatt Kosher New York City restaurant Abigael’s on Broadway. The prepared meals — the kind you usually only find in specialty kosher markets and not in mainstream supermarkets — are…
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Recipes Culinary Dreams of Israel — Interrupted
I’m going to be honest with you. I signed up for Birthright mostly because I wanted to spend ten days eating Israeli food. When I found out I was chosen for a summer 2012 trip, my daydreams were filled with visions of pistachio-studded halvah, mounds of falafel, juicy shawarma, and creamy hummus. You could say…
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No Whisky for Old Jews?
When I first went to WhiskyFest New York two years ago I was astounded at how Jewish it was. Growing up in Britain, there had been whisky at Kiddush, but it was rough generic stuff, not for the connoisseur. I never saw the bottles, but it was more Manischewitz than Mouton Rothschild. At the 2010…
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Confession: I have a Secret Snack Stash
I work for the largest Jewish environmental organization in the United States. The kind that has a written food values policy which outlines the steps we, as an organization, take to ensure that the food we serve to our guests, participants, and each other is kosher, ethical, healthy, delicious, and a conversation starter. Why then,…
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Oma & Bella Film Recalls War-Time Recipes
For anyone who craves one more hug from a grandma long gone, one more of her chocolate turtle cookies or another whiff of her apple strudel baking in the oven, there is “Oma & Bella.” Scenes from the new documentary about two octogenarian friends living together in Berlin are warm, but the hunger to learn…
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Gefilte Fish Throwdown Heats Up
A mom, a food crafter and a chef glare at one another in a Baltimore parking lot ready to throw down with fire and sharp objects. No, this is not a surprise culinary season of The Wire, or a bizarre new John Waters film. It’s a “Gefilte Fish Throwdown” sponsored by the Jewish Museum of…
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We’re Smitten With the ‘Smitten Kitchen Cookbook’
There are two general camps of cookbooks: the kind that you keep on the coffee table and the kind that you keep in the kitchen. The former are big, sumptuous, glossy numbers, usually full of exotic ingredients and complicated recipes. The latter are often less pretty but functional, stained by sauce splatters and muffin batter….
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