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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The REAL Food Stamp Challenge
I recently found myself in one of my favorite places in NYC — The Union Square Farmer’s Market. As I wandered through the stalls, admiring the colorful varieties of cauliflower and broccoli I reflected on how much my shopping habits have changed. Sure, I occasionally shop at the Green Market at Grand Army Plaza in…
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Mixing Bowl: Many Falafels; Preserved Lemons
A falafel, is not a falafel, is not a falafel. Each country in the Middle East has their own way of making falafel. [NPR] Beautiful preserved lemons are a staple flavor of many north African and Sephardic cuisines. Try your hand at making them at home. [Saveur] Should you try your hand at making your…
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Recipes Medieval Jewish Meal in Italy Resurrects Menus
In a medieval tavern in 21st century Italy, waitresses in archaic costumes served a tepid, chalk-white substance the texture of oatmeal to tables filled with slightly skeptical diners. Sweet yet salty, and flavored with a mix of unexpectedly tangy spices, it turned out to be a tasty puree made from shredded chicken breast, almond milk,…
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Gaza’s Deaf Restaurant Is Changing Minds
A restaurant run and staffed by deaf people opened for business in the Gaza Strip on Tuesday, helped by Palestinians seeking to build a more inclusive society where people with disabilities can realise their full potential. The stylish Atfaluna restaurant near Gaza port stands out in a city with few facilities for the disabled. Waiters…
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Choosing Food for the Chosen People
Last week I bought an impromptu ticket for New York, not because there was a great deal or I found Broadway tickets for next-to-nothing, but because I came across a blurb about a conference on the Future of Jewish Food. A conversation focused solely on what is Jewish food and where it is headed —…
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News Romping Through Jewish Pumpkin Patch
In America, late October through November might as well be renamed “pumpkin season.” Across the country, people stock up on cans of pumpkin puree to stir into pies, pancakes and quick breads. They head to U-Pick pumpkin patches, as if on a pilgrimage, to pluck the plump orange gourds (which are native to this continent)…
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Recipes Autumn-Inspired Shabbat Side Dishes
Fall has settled in with its colorful leaves and a bounty of autumn-hued produce at the market. The switch of the seasons is invigorating as a cook, inspiring us with a fresh palate of fruits and vegetables to play with. Winter squash, woody herbs, root vegetables and hearty greens take center stage, just asking to…
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Recipes Shabbat Meals: Perfect Roasted Chicken
People love to ask, “what did you grow up eating?” Having a professional food writer for a mother makes this a particularly complicated question to answer. Yes, I grew up eating amazing homemade food. I have fond memories of ox tail stews and fresh pasta with sauce made of vegetables from our garden. I was…
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Lost Tribes Beer Co. Resurrects Ancient Brews
As he weaves in and out of traffic in New York City on a Friday afternoon, David Itzkowitz has two things on his mind: Shabbat and beer. Beer because Itzkowitz, 26, is a co-founder of Lost Tribes, a beverage company that makes microbrews derived from ancient recipes held dear by Jewish cultures from exotic parts…
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Jewish Dinner at JoeDoe Takes Fun Culinary Liberties
If you are a Jewish food enthusiast and happen to live in New York, your calendar has been quite busy of late. Restaurants are hosting deli-themed Shabbat dinners, museums are hosting talks on gefilte fish and venues across the city are nodding to Ashkenazi fare in any number of creative ways. These events are focused…
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On Top of Spaghetti Squash
The growing season in Tennessee is incredibly long. This September, my CSA had on abundance of tomatoes, eggplants and spaghetti squash, and I decided to reach out of my cooking comfort zone with the eggplant. I have a few basic go-to eggplant recipes, but didn’t feel like eating baba ganouj for the next two weeks….
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