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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Baked by Yael Brings Bagels, Rugelach to D.C.
Yael Krigman arrived at our interview with a bag of frozen chocolate rugelach in hand. Well, almost frozen. “People are always asking me if my products freeze well,” she explained. “I figured I should find out.” This sort of diligence is the norm for Krigman, 30, who started Baked by Yael, which specializes in bagels…
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Shabbat Meals: Yeshiva Lunch
From time to time I like to dig into my past on the Internet, as many of us do. Sometimes I go digging for details from my old yeshiva in Baltimore, which is difficult, because it doesn’t have much of what you might call a web presence. But recently I came across a Twitter feed…
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Kosher Flambé…In Nashville?
Sometimes in Nashville, keeping kosher is about more than just the haksher (kosher symbol) on the packaging, it’s about finding the ingredients to begin with. Last week, I was tasked with making a Tu B’Shvat treat with my Sunday School class. I had also promised the class that we’d make a dessert. I’m sure they…
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What Our Cookbooks Tell Us About Being Jewish
I have often wondered what would happen if I was able to meet the matriarchs and patriarchs of Jewish food in one place. In my mind, I imagine a council of dignified cooks, cookbook authors, culinary historians and restaurant critics, some donning aprons and carrying wooden spoons, others carrying historic Jewish cookbooks, all passionately debating…
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A Lover’s Chicken and Dumplings
When I was growing up, southern food represented Gentile culture in my imagination. Movies and books depicted church lunches spread out on trestle tables under magnolia trees. Piles of hot biscuits, barbeque ribs, fried chicken, green beans cooked for hours with a lump of bacon, chicken and dumplings cooked in milk and butter. It all…
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A Victory for Tomato Pickers
On Thursday, Trader Joe’s signed a Fair Food Agreement with the Coalition of Immokalee Workers, guaranteeing that they will only buy from growers who have signed a Code of Conduct in their fields and ensuring a penny per pound wage increase for the tomato pickers. The Code of Conduct enshrines the rights of workers to…
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Prime Butcher Baker: Kosher Foodie Heaven
If you can imagine a Dean & Deluca for the kosher set, then you’ll get the gist of Prime Butcher Baker, the new marketplace from Joey Allaham — owner of Prime Grill, Prime KO and Solo — which opens on Manhattan’s Upper East Side this Wednesday. The 3,000-square-foot gourmet food market has a sleek and…
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Mixing Bowl: Best Egg Creams, Smoked Meat How-to
Taim, our favorite falafel shop in New York, is getting a second location. [Grubstreet A how to guide for how to make Montreal-style smoked meat. Mmmm, our mouths are watering. [Serious Eats] A restaurant in Lviv, Ukraine touts itself as a “Jewish themed” dinning experiences where hats with peyes are given to its guests, chopped…
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Jachnun: Yemen’s Shabbat Bread, Transformed
Jachnun is a show of human ingenuity — simple ingredients turned into a delicacy that can be served hot on Shabbat, given the limitations of poverty and Jewish religious law. It’s also an immigrant success story, but like many immigrants, it succeeded in its adopted homeland by coming far from its roots — a hearty…
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What the Critics Say: Kutsher’s
New York’s food world has been abuzz with the opening of Kutsher’s, an American Jewish bistro named for the iconic Borscht Belt resort. Can Jewish food “go gourmet”? And, should it? Both questions have been asked perhaps exhaustively amongst passionate foodies lately. Yesterday, we got some answers from the powers that be, some of the…
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Shabbat Brunch: Apple-Oatmeal Pancakes
It’s Saturday morning. OK, let’s be honest, it’s probably already early afternoon. My husband and I drag ourselves out of bed and head straight for the kitchen. It’s our Shabbat ritual — we wake up, spend hours preparing dish after dish and then sit down to a leisurely, luxurious lunch. Eggs of some sort, lots…
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