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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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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Mishkin’s Brings a Taste of Deli to London
New York made “Seinfeld”; London got the reruns on late night cable TV. It’s a generalization worth risking that, outside of the Golders Green and Stamford Hill epicenters, Judaism on this side of the ocean doesn’t stake its cultural and culinary claim loudly. So it’s fun to sit down in Mishkin’s, Russel Norman’s “kind of…
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Advocating for a Just Farm Bill on Capitol Hill
“This just makes common sense, and—I think—it makes Jewish sense.” That is how Timi Gerson of the American Jewish World Service (AJWS), closed the House of Representatives policy briefing organized by the Jewish Working Group for a Just Farm Bill. I was privileged to watch this briefing in action. The panelists, Barbara Weinstein of the…
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Shabbat Meals: Poulet Veronique
In the 1970’s I lived in an off campus college apartment in St. Louis — a madhouse of four Jewish girls living across the hall from four Jewish boys. I was the only cook — which was fine by me, as my dear roomies did all the buying and clean-up — and I had big…
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In Search of Times Past: Home-Cured Corned Beef
To an American ex-pat, there’s something incredibly nostalgic about an old-fashioned corned beef sandwich. After 40 years abroad, there are few American foods I miss anymore; in fact I shamelessly brag about Israel’s beautiful, fresh, flavorful, local food, all the time. And although corned beef all ready for cooking may be found in Israeli supermarkets,…
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Uncommon Hamentaschen
As a devoted, dessert-first, dentally-challenged lover of sweets I have often been disappointed by the hamantaschen. This iconic Purim cookie seems to me like a baked good whose main concern is its shape. The sweet center hardly ever extends itself past its expected core of apricot, prune, or poppy seed. The cookie crust that encloses…
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Vegan Sweets With An Italian And Jewish Twist
Step inside Sticky Fingers Bakery in the Columbia Heights neighborhood of Washington, D.C., and nothing seems amiss amongst the packed crowds and gleaming displays packed full with sweets like strawberry crème cupcakes, frosted sticky buns flecked with walnuts, and orange cranberry scones. That is, until you realize everything is vegan. But, these baked goods fly…
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Lessons on Food and the Other From "Annie Hall"
In the 1977 classic, “Annie Hall,” Jewish Alvy Singer (Woody Allen) sits down for dinner with Annie Hall’s (Diane Keaton) WASP family. Alvy imagines that the Hall family views him as a Hasidic Jew. They have imprinted upon him their one misguided image of a Jew, regardless of what Alfie says, does, or eats. This…
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Something’s Sprouting at Kibbutz Yarok
In permaculture, Bill Mollison advises all gardeners and farmers to live in a tent on their land for a year before they start their design for one reason: observation. When immersed in a place, one can best observe important elements such as the amount of rainfall, where the water flows, the minimum and maximum temperatures,…
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Mixing Bowl: Borscht Ice Cream; Israeli Wines
The most divine interpretation of a blintz we have ever heard of — Orange Ricotta Pillows With Lillet Kumquat Compote. [Food 52] A great primer on single malt scotch. Just in time for Purim. [Serious Eats] Borscht no longer comes just in a bowl. Here are some recommendations for beet and dill ice cream as…
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A Neapolitan Love Song, in a Tel Aviv Pizzeria
People come to Da Peppe Pizzeria Napoletana, on Tel Aviv’s Ibn Gabirol Street, not only for the genuine, Neapolitan-style pizza but also, and perhaps mainly, because of the owner. Giuseppe (Peppe) Giordano moved to Israel from Naples a year ago and opened the pizza parlor about six months ago. Giordano, who wrestled in high school,…
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