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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Recipes
Harissa: The North African Jewish Hot Sauce
I don’t know when it happened, but one day I started liking a little spice in my food. It started slowly, little by little, and before I knew it, I found myself sprinkling red pepper flakes or squirting Sriracha on many of my meals. Not to say that I don’t appreciate non-spicy cuisine. On the…
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Flavor Tripping for Purim
I have often wondered, during yet another endless Yom Kippur service, why we couldn’t do something more engaging of our full selves. Emulate, say, some Native American traditions and have a peyote ritual. Something sweaty, visceral, more likely to have me encounter the Divine than an endless repetition of blood spattering in the Temple. Put…
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Baby Boomer Meatballs
If there’s anything that reminds me of a day’s end, it’s a hot pot of tomato sauce bubbling on a stovetop. There was often one in my home on Friday nights growing up, attended to diligently by my mother, who would stir the ground veal meatballs within gently. Spaghetti and meatballs: the perfect Shabbat meal….
The Latest
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Schwartz’s Deli Sold to Celine Dion and Co.
The sky didn’t fall, the earth didn’t stop turning, and most importantly, the smoked meat didn’t stop coming from the cramped galley at Schwartz’s, the legendary Montreal deli that was sold yesterday to a group of investors including Mr. and Mrs. Celine Dion. As the Forward reported last month, news of Schwartz’s pending sale sparked…
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Zucker Bakery Brings Touch of Grandma
It’s been over two decades since Zohar Zohar, the dark-haired, soft-spoken owner of Zucker Bakery, a new Israeli pastry shop and café in the East Village that serves Jewish delights, has lived on Kibbutz Sarid in northern Israel. She grew up there with her grandparents and parents (most of her extended family lived in Czechoslovakia…
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Cookie Chronicles: Oreos and (Jewish) Identity
In honor of the 100th anniversary of the Oreo this week, writer Jeffrey Yoskowitz ruminates on the cookie’s unique legacy. When the Nabisco corporation released kosher Oreos in 1998, it was only after one of the most expensive kosher transformations in corporate history. The result: An iconic American snack food that was once manufactured with…
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Special Birthright Trip Eats Way Through Israel
As a newly-minted 27-year-old, this winter was my last chance to participate in a Birthright trip to Israel. But as a serious foodie, I was looking for something more than tourist shawarma at the Western Wall. Enter the new Birthright culinary tour, which combines Masada and the Dead Sea with amateur culinary anthropology. After retooling…
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Healthy and Sustainable Shalach Manot
Growing up, I remember assembling shalach manot baskets with my mom as part of our synagogue’s Sisterhood tradition. After months of baking, and then freezing, thousands of hamentaschen, we would spend the week leading up to Purim assembling shalach manot packages for families in the synagogue. The shalach manot packages were always the same: two…
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Buon Appetito: Celebrate Purim With Italian Sweets
Now commonly seen – at least in America and Europe — as a sweet and innocent event for the enjoyment of children, in the past Purim was once quite different. For the Jews of 16th and 17th century Italy, the holiday was a quite an extravagant affair, celebrated (in the wealthier homes) with close to…
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Mayim Bialik on Kosher Vegans (Video)
Well, it looks like the Internet meme we were all hoping would finally disappear hasn’t quite done so quite yet. In a bid to cash in on the final vestiges of our interest in “Sh*t People Say,” the LA-based spiritual and animal rights center Shamayim V’Aretz Institute has put out a video of Mayim Bialik…
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Mixing Bowl: Purim Cooking Videos; Occupy Our Food Supply
TGI Shabbat: Check out this lovely challah recipe. [Food 52] Kosher, vegan restaurant mini-chain, Blossom expands into the world of baking with their first bakery. [Diner’s Journal] Incase you missed it, this Monday was Occupy Our Food Supply Day. Check out some essays on the day over at Grist. Yiddish Cooking: Learn to make two…
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