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: Hummus Two Ways; Bagel Saga Continues
The H&H saga continues. Little-known Davidovich Bakery is stepping up to fill the void. [Wall Street Journal] What’s the best hummus in New York? The foodies at Fork in the Road offer up their thoughts. Or, if you prefer your hummus homemade, try this stellar recipe from Michael Solomonov. [Saveur] Häagen-Dazs’s heksher in Israel is…
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Raw Milk Comes to the Kosher Community
I had my first sip of raw milk last summer. It was sweet, rich and tasted surprisingly good. I drank the pure milk, straight from the glass jars it had been pumped into a few hours earlier without any further processing or pasteurization. The goat milk came from a farm outside of Boston run by…
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Kosher Boeuf Bourguignon, Inspired by Julia Child
Julie Powell is conked out on the sofa while the alarm clock runs down and the boeuf bourguignon burns to cinders. She leaps up, pulls the rubbery mess out of the oven, and flops down in despair. The one, the only, dish to impress famed cookbook editor Judith Jones at dinner, is ruined. She takes…
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A Community Garden For the Homeless Sprouts in San Francisco
“This is not your average garden,” chuckles Yvette Parnell as we survey the former Hayes Valley parking lot that has been transformed into the Growing Home Community Garden on a stunningly clear January afternoon. Indeed, a full tour and history of the vibrantly decorated urban garden reveals the magic contained not only in its lush…
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Recipes Mitchell Rosenthal Cooks His Way Back Home
Some know chef Mitchell Rosenthal from his favorably reviewed Town Hall, Anchor & Hope, and Salt House restaurants in San Francisco. Others associate him with his many years working with famous names like Paul Prudhomme and Wolfgang Puck. But what few know, is that Rosenthal got his start cooking traditional Jewish food at (the recently…
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Planning Your Edible Garden: It’s Seed Catalog Time
It was the first day where the temperature hadn’t risen above freezing, and I was seriously feeling January. Until I picked up my mail…and found a Johnny’s seed catalog. Pages and pages of beautiful vegetables leapt out at me, warming my heart if not my blistered hands. The night before, I had volunteered at my…
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Mixing Bowl: Gefilte Fish Hate Mail; Shabbat Chicken Recipe
Milk Street Café, a large kosher cafeteria on Wall Street, will be turned into Trump Street Bar & Grill. Trump says he hopes to retain most of the staff, but will it stay kosher? [Grubstreet] After publishing a review of Kutcher’s, the new Jewish bistro, longtime food critic Robert Sietsma received some intense gefilte fish…
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Portman and Safran Foer Talk Vegan Documentary
First shoes, and now a film. Oscar winner Natalie Portman, one the world’s most famous vegans, may be cooking up a documentary on the topic, several years after launching a line of animal-friendly shoes. The “Black Swan” star reached out to author Jonathan Safran Foer about her interest in making “a very personal documentary” inspired…
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A Food Conference: The Canadian Way
Sabrina Malach is an inspiring leader of the New Jewish Food Movement in her native Toronto. She is currently the Director of Outreach and Development at Shoresh, a grassroots organization that aims to build a more ecologically sustainable Toronto Jewish community. Having received inspiration from her experiences as an Adamah Fellow and her work at…
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Seasonal Old World Fare Pops Up in San Francisco
Kenny Hockert isn’t waiting to get rolling. While still looking for a suitable and affordable food truck to buy, the chef has already started his Old World Food Truck, which serves up sustainable old world fare, as a weekly pop-up café in San Francisco’s Mission district. Since opening in September, the spot has garnered a…
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Recipes My Family’s Cucumber and Vinegar Romance
The subject is often food when I’m talking with my mother, mostly by phone these days. I frequently ask her about what people were eating before I took up cooking for myself and how particular dishes were made. In her answers to these questions, there’s a whole lot more for me to learn, especially about…
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