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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Michael Twitty’s Edible Scripture
The African American chef in the rainbow kippah looked up from arranging his implements to survey the crowd assembling before him. “What about the people coming in?” he murmured, and was told, “We’re out of chairs.” More than 100 people had come in. The chef’s eyes widened theatrically. “It’s mamash a nais!” “Truly a miracle”…
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Reading the Stories of Our Food
The act of eating in the Jewish tradition is never simply the consumption of food. Food is respected as fuel for sure, but food as a source of physical nourishment cannot be stripped from its other central roles as symbol, ritual object and identity builder. From Eve’s first bite in the Garden of Eden, food…
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Recipes Greening Up Your Passover Recipes
The (dis)connection between the foods on our Passover table, and the Spring season did not occur to me until early adulthood, when I began cooking myself in earnest, and focused our meals on vegetables of all kinds, the whole year round. One year, I looked around the Seder table and realized that apart from the…
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Mixing Bowl: Last Minute Passover Ideas
If you are hosting Seder, you’re probably already deep into hours in your kitchen. But if you’re still looking for some Passover recipes, for Seder and the week ahead, we’ve got you covered. And if you’re panicking about your Seder, take a look at The Daily Meal’s Kitchen Solutions. These Greek zucchini fritters with feta…
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Best Jewish Sandwich — Readers’ Choice
In last week’s food section, we gave you 10 amazing Jewish sandwiches from across the country, which in true “top list” fashion sparked some debate over which sandwiches were really the best and which were missing from the list. Luckily, a tidy little poll let readers kvetch constructively by voting for their favorite (with a…
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Judaism and GMO’s?
On April 2, food activists in California won their first victory in their campaign to require mandatory labeling for food with GMOs: genetically modified organisms. The Committee for the Right to Know announced that they had collected the 800,000 signatures necessary to establish a 2012 ballot initiative so that voters can have their say on…
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Recipes Gefilteria’s Carrot Maror Kicks It Up a Notch
Never in the history of gefilte fish — perhaps the most haimish of Jewish dishes — has it drawn so much attention from the discerning food world. In Adeena Sussman’s recent article, “From Haimish to Haute” Zach Kutsher, owner of Kutsher’s Tribeca commented: “It’s our most controversial menu item.” Indeed their upscale preparation sparked intense…
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The Oldest Haroset Recipe in America?
The trick with Sephardic haroset is in the mixing. You use your hands, you call for more grated apple until it feels wet enough, then you add ground almonds until the raisin mush gets a little itchy between your fingers. Haroset is the Seder plate’s sweet counterbalance to the bitter herb. No specific recipe is…
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Recipes Keeping Up With Tradition: A Vegetarian Passover
Passover, though one of my favorite Jewish holidays, is also one of the most challenging for me. As a vegetarian and Ashkenazic Jew, major staples in my diet such as beans, tofu, tempeh, seitan, and brown rice are suddenly banned. I have met some vegetarians/vegans who “go Sephardic” for Pesach so that they have more…
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Casablanca Seder: Food, Family and Memories
Mention seder to chef Simon Elmaleh and his peaked eyebrows lift, his graying moustache twitches and his eyes dance. “When I was growing up in Casablanca, Passover was a really big holiday for us,” he said. “My mom would go to the market and buy lamb, chicken, vegetables and, of course, dried fruits for a…
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‘Mod’ Matzo Ball Soup Wins Man-o-Manischewitz Competition
It’s no surprise that the winning dish of this year’s Man-o-Manischewitz cook-off was an update on a classic recipe. As he introduced his “Mod” Matzo ball soup, Eric Silberman, a 20 year old Princeton University student from Lincolnwood, IL, compared his concept to Manischewitz’s rebranding: he reinvented a classic, giving it a modern sensibility, just…
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