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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A Kosher Steak with a View
Restaurants with views of New York’s skyline are rare, and in the kosher world, non-existent. Well, that was true until this Sunday, when Prime at the Bentley opened atop the Bentley Hotel on Manhattan’s Upper East Side. The Mediterranean restaurant is a three to four month pop-up project from Joey Allaham, the owner of The…
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A Weekend of Jewish Culinary Royalty
If Jewish chefs were rock stars, then the weekend of October 12-14 would be their Lollapalooza, a veritable festival of culinary treats and talk. As part of the NYC Food and Wine Festival, Noah and Rae Bernamoff, the minds behind the Montreal-style deli Mile End, are co-hosting a nine-course Shabbat dinner, complete with bone marrow…
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Killing Our Living Waters
During the High Holy Days when we are asked to take stock of our own lives and to squarely confront our own mortality, it is appropriate to also examine the well-being of the larger Creation upon which we depend, and of which we are a part. When we consider water, it has been quite a…
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Bagels Beware: Lox Is Recalled
You may want to hold off on that lox to go with your bagel and schmear — at least until you can be sure that the smoked salmon was not produced by the Dutch company Foppen. There has been a widespread salmonella food poisoning outbreak linked to Foppen’s lox, which is sold in the United…
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The Scent of Sukkot — In a Bottle
Ayala Moriel, a Vancouver-based artisan natural perfumer is attracting some interesting attention this sukkot and it’s not for her sukkah. Moriel has bottled the scent of the holiday (or atleast it’s signature fruit) in her Etrog Oy de Cologne. The perfume is made by blending the essence of etrog or citron with smells of pomelo,…
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Recipes Sukkot Meals: Sweet and Sour Stuffed Onions
Stuffed vegetables are a central part of the Jewish culinary canon, but growing up I thought they were limited to cabbage and peppers. Only when I moved to Israel did I come to appreciate the sheer multitude of vegetables that can be stuffed — peppers and cabbage yes, but also tomatoes, zucchini, carrots, eggplant, onions,…
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Mixing Bowl: Pastrami Kung Pao; Sukkah Meals
Pastrami is no longer just deli fare. In New York, you’ll find it in tacos, ramen and even Kung Pao. In the Jewish Cookery Book, the first kosher and Jewish cookbook published in America, author Esther Levy provides a recipe for challah but calls it something completely different. Curious? Find out what she called it….
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Molecular Gastronomy (Finally) Hits the Kosher World
Yehuda Goldberg, owner and chef at Sepha Catering in Toronto is offering his clients something unusual. As far as Goldberg knows, he is the only kosher caterer in the city — and perhaps anywhere — using the French cooking method sous vide. The technique, which means “under vacuum” in French, calls for food to be…
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Not Outraged? You’re Not Paying Attention!
If you’re Jewish, and into food, and not outraged, then you’re not paying attention. Americans like to think of ourselves as a generous people, and we are – even though special interests transform much of our international food aid programs into a wasteful boondoggle that undermines the abilities of communities and countries in Africa, Asia…
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Eat More on Yom Kippur?
For the most part, Jews celebrate good things with lots of food. Holidays like Rosh Hashanah and Passover bring to mind full bellies and bubbie’s matzo ball soup, perhaps even more than the feelings of repentance and liberation they are supposed to invoke. On the other hand, to commemorate sad events, we fast. The temple…
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Cooking Ahead: A Complete Break Fast Menu
After a day of atoning and fasting, the last thing any of us want to do is walk into our kitchen, fire up the stove and start cooking a meal that won’t be ready for a few hours. The key to preparing a lovely and delicious break fast, whether it’s for your family or a…
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