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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Kosher Pop-up Brings Real BBQ to New York
A little piece of Texas has landed in the Bronx. Ari White, owner of Gemstone Catering, is dishing out slow-cooked brisket, pulled barbecue chicken sandwiches, kosher baby back ribs (using veal instead of the traditional pork), and much more at his Texas Smokehouse BBQ Pop-Up restaurant in Riverdale this week. White has set up two…
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Mimi Katani Spreads the Love With Hummus
The winner of our taste test for best Israeli-style hummus in New York City was unanimous — Mimi’s Hummus in Ditmas Park, Brooklyn makes an exquisitely creamy hummus. And it’s not just the Forward staff that’s obsessed with the restaurant’s namesake dish. The cozy 8-table restaurant has garnered great praise for its takes on favorites…
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A Kosher Food Allergy Journey
Jews are no strangers to dietary restrictions. The laws of kashrut govern what we can and cannot eat (pork, shellfish, mixing milk and meat). When food allergies are introduced into an already restricted diet, the task can seem insurmountable. I know that’s how I felt when my identical twins were diagnosed with food allergies while…
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Best Hummus in the Big Apple
After a week of packaged hummus, the Forward’s taste testing team was particularly excited for this day of hummus week: freshly-made hummus from some of New York’s top Israeli spots. Eager looks and impatient sighs of “Are you ready yet?” attested to the anticipation and eagerness that permeated the office on the morning of testing….
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Taking Hummus South of the Border
All this week on the Jew and the Carrot, we’ll be taking a close look at the world of hummus. Check out our first post here. After tasting six classic hummuses, we turned our sights to its next of kin: spicy hummus. Home cooks have been spicing their hummus for generations — adding a little…
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Hummus Week: The Best Original-Style Hummus
It seems, hummus is everywhere — and in every flavor. Even an innocuous trip to the corner deli leaves one dumbfounded. Sabra boasts of 19 different flavors, with more on the way. Tribe follows with a close 16. Trader Joe’s, which sells an extensive line of house-brand hummus, offers three different versions of the original…
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CSA: Lettuce Be Lovers…
Like many other CSA members, I have a love/hate relationship with lettuce. Oh it starts off innocent enough — the first tender bunches of arugula in early June herald a summer of fresh green things to come, blissful after a winter of squash and canned tomatoes and covert glances at California produce. Arugula and salad…
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Mixing Bowl: Mimi Sheraton’s NY; Kosher ‘Cue
Chef Tamar Adler shares her secrets for making “brighteners” out of simple ingredients to breathe life into leftovers and more. [[Food 52][1]] Kansas City goes kosher: the capital city of ‘cue is hosting its first-ever kosher BBQ Festival and Celebration with 16 teams set to compete for the inaugural honor. [[Kansas City Jewish Chronicle][2] Daniel…
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The World’s Largest Falafel
After careful planning and preparation, a team comes together for the ultimate test of their skills. Judges are watching, reputations are on the line, and the heat is palpable. A record is about to be broken — but not in London. Last Saturday, 10 Jordanian chefs achieved gastronomic glory when they fried up the world’s…
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Talking Jewish Food on the Radio
When you edit stories about Jewish food everyday — whether they’re about food carts, bagels or hummus (next week we’ll dedicate the entire week to the dip) — you sometimes get so caught up in the details that you forget to step back and look at this rich cultural world you cover. Yesterday, I was…
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Maimonides At the Farmers Market
Imagine this: you’re at your local greenmarket vegetable stall picking out a beautiful green speckled summer zucchini. Standing next to you is a man choosing his summer bounty. You begin to discuss recipes, and he explains his approach to summer vegetables. “Keep it simple,” he says, and continues to describe his plans for the zucchini…
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