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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Kosherize This: Striped Bass in Chorizo Broth
Eric Ripert is the reigning king of seafaring foods in the United States and his Philadelphia restaurant 10Arts reflects his passion for poisson. The restaurant, located in the Ritz Carlton, is led day-to-day by chef Nathan Volz,. Volz says he strives to craft dishes that “look hearty but are actually very light and packed full…
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Bubbling Up Across Holy Land
Beer is almost as old as recorded history. The ancient Egyptians drank it, as did the Mesopotamians. Hammurabi’s code even regulated how it was made and where it was consumed. And though wine was the drink of choice of the ancient Israelites, modern Israelis have increasingly quenched their thirst with beer. The modern history of…
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Recipes Bite Your Tongue!
Like many American Jews who came of age in the late 20th century, I thought tongue was the grossest of meats. Chicken fingers and hamburgers were more my speed, and I could tolerate a spoonful of creamy chopped liver if I didn’t think about it. But beef tongue, the economy cut once prized at Catskill…
The Latest
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Will Travel for Food: Chatting With Jodi Ettenberg
When Jodi Ettenberg quit her job as a New York lawyer to travel around the world and chronicle her journey on a blog called Legal Nomads, she thought she was going on a year-long trip. That was four years ago. Since then, traveling and experiencing places through food has become her passion and vocation. She…
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Sexier Than Tofu? A Tempeh Affair
This article originally appeared in j., the Jewish news weekly of Northern California. When Steven Kent did an internship at The Farm, a hippie commune in rural Tennessee, he had an epiphany. Eating a steady diet of sauerkraut, pickled vegetables, sourdough bread and other fermented foods, he found the digestive problems that had plagued him…
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Mixing Bowl: Jewish Food Porn; Helen Nash
Food porn alert: Eater gets a first look inside “The Mile End Cookbook.” Even the matzo looks mouthwatering… [Eater] Tips and ideas for cooking with the flavorful sesame, salt, sumac and herb mixture of za’atar. [Epicurious] Back-to-school tips from a new blog dealing with kosher, allergen-free living. [Kosher Food Allergies] At home with kosher culinary…
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Upscale Deli Fare Is Headed For D.C.
When I arrived last week at 2nd Avenue deli in midtown Manhattan for lunch with Nick Wiseman and Barry Koslow — the owner and chef of soon-to-open upscale DGS Delicatessen in D.C. respectively — I found my dining companions already elbow-deep in an impressive spread of traditional deli stand-bys. Among the half-eaten offerings, I spied…
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Rabbi Warns Holland on Kosher Slaughter Ban
Israel’s leading rabbi has warned Dutch populist politician Geert Wilders that his party’s support for a ban of ritual slaughter of animals in the Netherlands is “anti-Semitic” and could drive away the country’s Jewish community. Wilders rose to prominence in the Netherlands denouncing the growing influence of Islam in the West, calling for a ban…
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Labor Day Ponderings
Labor Day approaches predictably every year, on the first Monday in September. When it was declared a federal holiday in Connecticut in 1894, thirty states were already celebrating, many with street parades and festivals for workers and their families. The idea resonated for the American people then and it continues to resonate now. While the…
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Shabbat Meals: Grandma’s Chinese Pepper Steak
We didn’t observe Shabbat. Well, maybe once or twice. Or perhaps I should say, not formally. Yes, we sat down for dinner as a family. Delicious food was served and we talked about our days. But we didn’t light candles. We didn’t say prayers and we didn’t break bread. Growing up in Long Island’s suburbia,…
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No Guki: A Vegetarian in Korea
When I became a vegetarian in 1994, at age 12, no one knew how to deal with me. It was confusing and difficult to explain to my friend’s parents that I don’t eat meat, especially because upon explanation they would offer to make me chicken. It gets even a little more confusing, for those unfamiliar…
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