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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Sip on This: ‘The Kosher Grapevine’
At first glance, Irving Langer’s “The Kosher Grapevine” would seem to be just another wine primer. Langer guides the novice through the usual wine primer topics: Which grapes make what kind of wine, how it’s done, how to taste wine, what kind of stemware to pour it in, how to match wine with food, and…
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Brisketlab: A Smoked Meat Co-Op
Brisket: It’s a staple on the Shabbat table and on the picnic tables of barbecue joints in the South. And self-proclaimed “Czar of Street Food,” Daniel Delaney is bringing it to New York City in a big way. Delaney, 26, is the founder of Brisketlab, an “underground smoked meat guild” that will distribute pounds of…
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Mixing Bowl: Mile End Sandwich; Ethical Meat
Mile End Sandwich, the newest deli shop from Mile End Deli, a Montreal-style deli in New York, has opened its doors and it’s serving smoked meat and breakfast sandwiches. [Grub Street] Russ and Daughters, the iconic New York appetizing shop, shares their recipe for chopped liver with caramelized onions. [Serious Eats The New York Times…
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Rabbi Approved: Kosher Bacon Syrup
It’s thanks to one rabbi that The Jew and the Carrot discovered kosher bacon syrup, and thanks to another that it even exists. On Tuesday, Rabbi Menachem Creditor of Congregation Netivot Shalom in Berkeley, California posted a photo on Facebook of his hand holding a bottle of Torani brand “Bacon Flavoring Syrup.” His comment on…
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Cook-Off: The Best Kugel in the West
A mom in St. Louis had a say in the results of Hazon Colorado’s Best of the West Kugel contest. Nancy Green’s daughter, Hannah Green, a student at the University of Denver, was attending the Rocky Mountain Jewish Food Summit in Boulder on Sunday. And Hannah was so excited about being a kugel judge that…
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Shabbat Meals: Orange Juice Cake
Orange juice has always had an important place in my life. It started when I was about 5 years old. I spent my childhood in Gabon, Africa. The rhythm of life there is nothing like a Western developed country. We lived a calm and stress-free life. My dad used to call it “heaven.” Everyday, my…
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May is Bike Month: What To Eat?
Today kicks off Bike Month in cities all over the country, including New York. As the weather warms, it’s a great time to celebrate two-wheeled transportation, whether you’re getting some place you have to go (like work) or going someplace fun (like the beach) getting there can be part of the excursion. Of course, once…
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Co-op Restaurant in the Works in Tel Aviv
The cooperative enterprise, popular in the early days of Zionism, has made something of a comeback over the past year. Following last summer’s social justice protests, dozens of cooperatives have been founded. These include the Ha’agala co-op in Mitzpeh Ramon, which competes with the local branch of the Super-Sol grocery store, a social workers’ cooperative…
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Jews and Garlic: Love, Hate, and Confit
It’s springtime in Israel, and in the shuk, fresh garlic bulbs, still attached to their green scapes, lie piled on vendor’s stands. I pull out the biggest, most attractive ones for dishes like garlic soup, pickled garlic, chicken roasted on a bed of whole garlic bulbs, spring herb pestos and my favorite, garlic confit —…
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An Intern Reflects: Jews, Food and Sustainability
On an unseasonably warm, November morning, four female college students and their academic advisor boarded the subway to Hunt’s Point in the South Bronx. On this particular morning, we prepared for a day of experiential learning as part of our Fellowship in Jewish Social Entrepreneurship that is run by the Jewish Theological Seminary. In addition…
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La Vara: Tasting Spain’s Jewish Past
Tucked away on a side street in the Cobble Hill neighborhood of Brooklyn, La Vara is an artfully decorated, cozy restaurant specializing in Sephardic and Moorish cuisine. It’s the latest project by husband and wife team Alex Raij and Eder Montero, who own two Spanish restaurants in Manhattan. Raij wanted to explore the Jewish element…
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