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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New York’s Bagel Wars Continue
Updated Wednesday at 1:45pm When the Forward reported in January that H&H Bagels was evicted from its iconic West 46th Street bakery — a move that followed the closing of its Upper West Side storefront — it looked like curtains for the beloved purveyor of doughy discs. New York bagel lovers mourned the closing like…
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Shabbat Meals: Our College Table
When I was nominated to be one of three student speakers at my graduation from the University of Chicago this past June, I felt honored, terrified, and stumped. I wasn’t class president or an academic superstar. I couldn’t summon stirring rhetoric about “Our Education” and “The Future.” I was just a girl with an esoteric…
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What’s For Dinner on Yiddish Farm?
Traditional Ashkenazi food is often thought of as meat-heavy, fat-heavy, and just plain heavy (think brisket, flankn, gribenes and shmaltz). But that’s not the case at Yiddish Farm, despite the otherwise pervasive emphasis on Ashkenazi language and culture. Yiddish Farm, a Yiddish-speaking organic farm in Goshen, N.Y., was founded to strengthen the language through an…
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Roadside Gourmet: Takosher
Takosher Los Angeles, Calif. What to Order: The Original Brisketaco What happens when Jewish cuisine meets California Mexican food? Takosher, that’s what: A kosher taco truck that takes the staples of a Jewish meal and wraps them in tortilla shells. The blue Mexi-Jew fusion mobile, emblazoned with the slogan “The Chosen Taco,” brings the joys…
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Roadside Gourmet: Chutzpah Truck
Chutzpah Truck Orlando, Fla. What to Order: Matzo Ball Soup Central Florida’s Chutzpah Truck — nicknamed Carla by its owners — dishes out kosher Jewish-American comfort food to sunglasses-clad crowds, bringing together bubbe’s cuisine staples, like brisket sandwich, and Israeli street food, like hummus. Perhaps the star of the operation — aside from Carla —…
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Roadside Gourmet: Schmuck With a Truck
Schmuck With a Truck Los Angeles, Calif. What to Order: Oy Vey Wrap Matthew Koven moved from Manhattan to West L.A. as a deli evangelist, hoping to bring some of that good old-fashioned corned beef on rye to young Angelenos. Criss-crossing the city with a van full of roast beef and deli meats is no…
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Roadside Gourmet: M.O. Eggrolls
Los Angeles, Calif. What to Order: Reuben, Truffled Knish It’s no secret that American Jews have long been in love with Chinese food. M.O. Eggrolls (the initials stand for “Montreal Open-Ended”), which dubs itself the first ever “Jewnese” operation, puts that sentiment into a truck. M.O. Eggrolls serves crispy egg rolls stuffed with deli meats…
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Roadside Gourmet: K-Wheelz
K-Wheelz Dallas, Texas What to Order: Challah Dog, Burrito Schmurito Tex-Mex’s focus on meat, beans and cheese makes finding a kosher take on the cuisine challenging. But Dallas’s lone kosher food truck, K-Wheelz, offers kosher Texans a taste of the local cuisine. Their specialty burritos, aptly dubbed Burrito Schmuritos, are filled with beans, blackened chicken…
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Roadside Gourmet: Old World Food Truck
Old World Food Truck San Francisco, Calif. What to Order: Schnitzelwich New York City transplant Kenny Hockert is bringing some Eastern European soul to the Bay Area, one cup of borscht at a time. His Old World Food Truck rolled onto the streets this spring after experimenting with recipes for chopped liver and pierogies at…
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Marky’s Deli in Toronto Closes After 43 Years
With artisanal spins on traditional staples, delis like Caplansky’s in Toronto and Mile End in New York have proven there’s an appetite for traditional Jewish food. But the old guard, apparently, isn’t faring as well. Marky’s, the last kosher deli in Canada’s largest city, closed last week after 43 years. Marky’s location in a faceless…
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Pushing the Envelope Outside Chicago
Following the 2007 Hazon Food Conference, my whole family was inspired to make change — I left my orchestra administrator job to become an Adamah fellow, which led to my career as a natural foods chef. And my parents, through their own inspiration (and requests from their children), took a chance and decided to convert…
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