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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Cracked Freekeh Salad with Pomegranate, Walnuts, and Mint
Serves 6 3 cups cooked cracked freekeh (follow the package instructions) 1½ cups walnuts, toasted and finely chopped ½ cup pomegranate seeds ½ cup chopped fresh parsley ⅓ cup finely chopped fresh mint Grated zest of 1 lemon 3 tablespoons extra-virgin olive oil Juice of ½ lemon 1 teaspoon kosher salt 1 teaspoon honey 1…
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Eden Grinshpan, the other Jewish Top Chef judge, celebrates Israeli food
Eden Grinshpan has the kind of career many food-lovers would envy; now the host of Top Chef Canada, she used to host a show for The Cooking Channel called “Eden Eats,” in which she visited various cities to explore their local food scene, a la Anthony Bourdain. Raised in Toronto, Grinshpan is the daughter of…
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In the Berkshires, farm to table recipes with a dash of social justice
“The Berkshires Farm Table Cookbook” is a deceptively slim volume containing multitudes — colorful profiles and photographs of more than 40 small farms and the people devoted to running them; 125 recipes that the farmers inspired; and compelling information about the issues they face — economic, environmental, and societal — and what can be done…
The Latest
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No company this Sukkot, but at least there is pumpkin chocolate chip cake
Sukkot is my favorite holiday. I love the festive meals outside on a crisp autumn day. I love the building and decorating of the Sukkah. I love having a house overflowing with company, Sukkah building parties, brunches, cocktail parties, even weeknight dinners are celebrations. The holiday is long enough to luxuriate in, with days and…
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Rutabaga Latkes
Serves: 4 to 6 Rutabaga, the zippier relative of the turnip, is similarly overlooked as a drab winter storage crop vegetable. These simple latkes help the humble rutabaga make a star appearance over the more traditional potato pancake. Because they are dense, using a food processor to shred the vegetables is much easier than doing…
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Bean Chili with Kohlrabi
Serves: 6 An unusual ingredient for chili — kohlrabi (pictured)— lends its sweetness and light crunch to this dish. If you can’t find the vegetable, broccoli stems can be substituted. Just remove the florets and reserve for another dish, and chop the stems in small pieces before adding to the chili in Step 2 (they…
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Decorate your Sukkah with bread? The story of kaak
When your Yom Kippur break the fast bread becomes your Sukkah decoration, you know that you are looking at kaak, Arabic for cookie. These double-baked crunchy mini-rounds have a long shelf life and are generally pareve, they appear at celebratory moments of Sukkot, Rosh Hashanah, Yom Kippur break the fast and Shabbat brunch. Easy to…
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Decorate Your Sukkah with Bread? The Story of Kaak
When your Yom Kippur break the fast bread becomes your Sukkah decoration, you know that you are looking at _kaak _, Arabic for cookie. These double-baked crunchy mini-rounds have a long shelf life and are generally pareve, they appear at celebratory moments of Sukkot, Rosh Hashanah, Yom Kippur break the fast and Shabbat brunch. Easy…
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Kaak, or Crunchy Middle Eastern Yeast Biscuits
Prep time: 1 hour Rising time: 2 hours and 20 minutes Baking time: 40 minutes Yield: about 50 rings Adapted from “Encyclopedia of Jewish Food” by Gil Marks INGREDIENTS 1 package or 2 ¼ teaspoons dry yeast 1 ⅓ cups warm water (105-115º F) this includes the ¼ cup used with the yeast mix 1…
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Apple Bread
When apples are abundant in the fall, this bread makes a tasty and seasonal treat. For a heartier loaf, use all whole wheat flour, or experiment with half whole wheat and half all-purpose. Try the bread toasted for breakfast or as an after-school snack. Makes: 1 loaf Unsalted butter for pan 2 large eggs 1…
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Pumpkin Bread
This sweet yet hearty pumpkin bread, adapted from a recipe by Chef Brian Alberg, is delicious with breakfast, at teatime, or heated and topped with ice cream for dessert. Makes: 1 loaf 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan. 1 cup all-purpose flour ¾ cup rye flour 1 tablespoon ground cinnamon…
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