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 Jewish Sandwich Grows at the Carnegie Deli
A successful off-Broadway show is one thing, but if you really want to know whether you’ve made it in the big city, check the menu at Carnegie Deli. Last week, the Carnegie Deli unveiled its massive “A Jew Grows in Brooklyn Sandwich” (shown) in honor of Jake Ehrenreich’s off-Broadway show of the same name, about…
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The World of Jewish Cooking — According to Gil Marks
“How much time do I have?” Gil Marks asked towards the end of his presentation at the 92Y last Tuesday. The answer (two minutes) didn’t seem to perturb him in the slightest. “Great. Well, in the next two minutes, let me take you through about 2,000 years of Jewish history.” That was pretty much the…
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Kosher Sweep: Trader Joe’s Chocolate Chips
For insight into last week’s happenings at Trader Joe’s grocery stores nationwide, referencing the vintage TV sensation “Supermarket Sweep” might not be a far stretch. The contestants were kosher customers, the prize, semi-sweet chocolate chips. The last of the pareve ones, that is. The chocolate chips, which have been regarded for years in kosher households…
The Latest
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Mixing Bowl: Kosher Bacon Flavor; 10 Summer Soups
Owners of soon-to-open kosher restaurant Jezebel in SoHo hope to turn the idea of kosher cuisine on it’s head. [Wall Street Journal] 10 suggestions for how to add bacon’s smoky flavor to dishes with vegetarian ingredients. [The Kitchn] YouTube is set to launch Hungry, a channel dedicated to food, July 2 and plans to have…
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The Real Housewives of the Lower East Side
Cross posted from Jewess with Attitude. One hundred and ten years ago today, something surprising happened. Jewish immigrant housewives in New York City — concerned and angry about a sharp rise in the price of kosher meat from 12 cents to 18 cents per pound — launched a kosher meat boycott that lasted nearly a…
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Recipes New York’s Own Challah Fairy
She delivers freshly-baked challahs to customers’ doorsteps (or their doormen), but she doesn’t use wings to get there… she drives a Honda Pilot. The Challah Fairy, a.k.a. Chanalee Fischer Schlisser, sees her business almost as a calling, hoping her tasty challahs will encourage more Jews to enjoy Shabbat. “People have a much better experience of…
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Turning the Tables: The Disturbing Torah
This is the first of a series of a monthly column by Rabbi Noah Farkas called Turning the Tables. This column is not about food. It’s about living with meaning and purpose, and there’s no better meeting point of the personal and communal, the mindful and the prophetic, the historical and the contemporary than in…
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Baked Okra and Baklava — A Hazan Family Shabbat
As we opened the door of my Sephardic immigrant grandparents, Nonno David and Nonna Giulia’s Manhattan apartment, we might be greeted by the seductive sounds of Eartha Kitt singing Ushdakara, the Turkish lullaby, or perhaps Melina Mercouri’s Ta Pedia Tou Pirea. Nonno David, who had little formal schooling, spoke eight languages and often played some…
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Pickling Across the Pond
In America, the traditional culinary practice of pickling and preserving foods has enjoyed a recent revival in restaurants and home kitchens alike. Now in England, Chef Jason Freedman at The Minnis — a farm (and sea) to table restaurant about an hour-and-a-half east of London in Birchington — is helping to re-introduce the joys of…
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The Pickle Throw Down
I grew up eating pickles. Every few months, my uncle would send me a half gallon of “Uncle Phil’s Dills” — a delicious, salty, garlicky, creation of his own full-dill pickles, and I would eat the entire jar on my own. As I’ve grown up, my love of pickles has never ceased; I love new-dill…
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Ron Ben-Israel Is the ‘Sweet Genius’
Cross-posted from JTA As the minutes on the clock tick away, the chefs run about their kitchens furiously trying to complete their Taj Mahal-themed desserts. “What have I got for you now?” booms the thickly accented master pastry chef Ron Ben-Israel as he overlooks the chefs’ workstations. “Another mandatory ingredient — tahini paste!” This is…
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