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…
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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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Tzimmes and Turkeys: A Canadian Jewish Thanksgiving
Growing up in a predominantly Jewish upper-middle class neighborhood of Toronto and attending Hebrew day school I didn’t know a single person who celebrated Thanksgiving. Naturally, I assumed that it was a Christian holiday. I had learned the origins American Thanksgiving from TV. Canadian children are immersed in American culture well before we enter primary…
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Mixing Bowl: Kosher Dining Club, Bubby’s Soup
It’s been a pretty awesome week in the food world and the Jewish food world. Check out our tasty picks. Take a peak into a kosher dinner club. [Grub Street] Or…a tour of the kosher hot spots in Los Angeles. [New York Times] Jewish and Chinese flavors all wrapped into one. Introducing: the Pastrami Egg…
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Recipes Shabbat Meals: Israeli Potluck
Growing up in a small Jewish community in the Northwest, Shabbat in my family was celebrated with Kiddush, an occasional family dinner and a loaf of challah if we were not too late stopping by a local bakery that knew what this braided treat was. My experience bared little resemblance to the Shabbats of my…
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Care to Share this Fall Season?
For the past two years, I have had the privilege of serving as an AmeriCorps Volunteer Coordinator at the Suffolk Y Jewish Community Center. In 2011, I partnered with the Temple Beth David Community Supported Agriculture (CSA) program and Long Island Cares, a major food bank, to collect and distribute fresh produce to local food…
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Farmer Freed Dishes About the Spice of Life
The growth the new food movement has brought about many positive changes, namely an increase in the number of young famers. There has even been an increase in the number of young Jewish farmers in the last few years, bringing us back to our roots an agricultural nation. It appears that the “farm to table”…
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