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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How chefs are making Yom Kippur break fast in a freakishly uncommon year
Yom Kippur is a time of prayer and personal reflection, bookended with meaningful meals: a light supper before the fast begins, and a more celebratory break fast when the atoning is complete. Some choose to start and end quietly as a family, while others do so by welcoming or visiting friends and relatives. This year…
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Citrus Chicken With Carrots and Baby Potatoes (Pollo con Limón y Naranja, Zanahorias y Papitas)
1 pound roma tomatoes ¼ cup vegetable oil 4 pounds chicken pieces, such as thighs, breasts, drumsticks, patted dry 1 teaspoon kosher or coarse sea salt, or to taste ¼ teaspoon freshly ground black pepper, or to taste 2 cups chopped white onion 4 garlic cloves, pressed or finely chopped 1 teaspoon dried oregano ½…
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White Rice With Toasted Angel Hair Pasta (Arroz Blanco con Fideos)
Serves 6–8 2 cups white rice ¼ cup vegetable oil ¼ lb, or about 1, cup angel hair pasta, broken into pieces ¼ cup white onion, finely chopped 1 garlic clove 4 cups water or chicken broth 1 tbsp fresh lime juice, optional 1 tsp kosher or sea salt, or to taste Soak the white…
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Orange and Almond Flan (Flan de Naranja y Almendra)
Serves 12 1 cup sugar for caramel 1½ cups peeled and slivered almonds ¾ cup sugar for flan 10 eggs 1¾ cups orange juice Grated zest of an orange 2 tbsp quince liquor, or Grand Marnier, optional Preheat the oven to 360 degrees. In a pan, heat the cup of sugar over low heat until…
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Nondairy ‘Dairy Delicious’ Soup With Dumplings
If you grew up in the Five Towns in the 1990s you understand why this soup, which is absolutely pareve, is called “the Dairy Delicious” soup. Although every family I knew had a different name for that restaurant, its onion rolls, rice and cheese, and perogies were Five Towns’ staples, along with their famous soups!…
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Hot Moroccan harira soup beats cold fish for Yom Kippur break fast
Among the many beloved traditions the pandemic has derailed is one that is only a year old: making and serving a Yom Kippur break-the-fast soup to 300 very hungry people. The soup is Morrocan harira, the traditional dish Sephardic Jews, especially those from North Africa, eat at the end of the Yom Kippur fast. Harira…
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Jewish cooking with kids: Apple Honey Muffins
When I think about cooking and baking, I think about the garden, the orchard and the fields, as much as I think about any particular holiday. We celebrate and eat with the seasons. No matter what, the world keeps spinning, the sun keeps rising and summer turns to fall. As the cooking teacher at Congregation…
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Sweet apple cake for Rosh Hashanah Shabbat
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat Rosh Hashanah…
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Just in time for Rosh Hashanah, mead makes a comeback
Mead is back. Rachel Lipman, a fifth-generation winemaker at Loew Vineyards, believes that the honey wine’s heyday is just around the corner. It’s a “very underrated” beverage, said Lipman, at the Mount Airy, Maryland winery owned by her grandfather Bill Loew. Before World War II, Lvov (formerly part of Poland, currently now part of Ukraine)…
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Italian Plum Tart
I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German). On a recent trip to France, I learned a trick for making…
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Harissa-Honey Pargiyot (Boneless Chicken Thighs)
Though the actual definition of pargit is “baby chicken” or “Cornish hen,” what we’re actually talking about here are dark-meat boneless chicken thighs. Juicy, marinade-friendly, and pleasingly rich, they’re as popular here as skinless, boneless chicken breasts are in the United States. For this recipe, I ask the butcher to leave the skin on. The…
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