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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Kosher Camp Can Help You Lose Weight
We’re a few weeks in to the New Year, and for those of us who have sworn off (again) from eating that second piece of cake, and resolved to take the stairs and park an block away, the novelty may be wearing off. Losing weight is the most common New Year’s Resolution according to the…
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Recipes Shabbat Meals: A Cocktail Party for Three
The way I always saw it, Shabbos dinner was a meal with a sizable reputation to uphold. It had to be not only festive, but also massive. When I was a kid, weekday dinner would involve a main dish, a side dish, maybe a salad. But a typical Shabbos meal at my parents’ house was…
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Sundance Goes Kosher
Indie filmmakers may never have to eat treyf again. A new restaurant in Park City, Utah, just a snowball’s throw or so from the Sundance Film Festival (January 19-26) is serving up new kosher cuisine. The 85-seat restaurant, Bistro at Canyons, is described as the first kosher restaurant at a North American ski resort. There…
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Recipes The Root of a Great Soup
In the Northeast, as winter creeps upon us and the weather seems to only get colder and brisker, one food seems to continually pop into my appetite: soup. As a self-proclaimed soup aficionado, I frequently find myself preparing new soup recipes, testing them out at Shabbat meals. Since my lentil soup proved a pre-fast hit…
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Got Leftover Brisket? Make a Knish
“A knish is basically a dumpling,” Noah Wildman said, when I interviewed him for the Jew and The Carrot in November. “You can pretty much put anything in it.” Noah was explaining some of the unconventional ingredients, like chocolate hazelnut and spiced pumpkin, he had used to stuff a line of knishes for his Knishery…
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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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