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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‘The Borscht Identity’ and Other Puns From Twitter
It’s hard to think of two topics more beloved by Jews than food and movies, so it’s no surprise that the duo have inspired a lively exchange of puns on the Twitter feed of Gefiltefest, a Jewish food festival held annually in England. Since last month, the festival and its Twitter fans have been renaming…
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Taking Bal Tashchit to the Restaurant
One of the ethical principles on which the Jewish environmental and food movements rest is ba’al tashchit, the commandment not to needlessly waste or destroy. One area of modern life that desperately needs to understand this principle better is our food supply, where over 40% of the food produced for human consumption is thrown away….
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Foods of Israel: Sunflower Seeds
At one time every Israeli, especially male soccer fans, knew how to crack sunflower seeds. It was a perquisite to living in Israel, along with not so subtle line jumping. Those without this talent were looked upon as outcasts. Chucking the shells directly on the sidewalk was part of the local custom. At bus stations…
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Mixing Bowl: Hanukkah Recipes; The Farm Bill
Sufganiyot get a 21st century makeover. Check out the Mexican hot chocolate glazed ones with fluff filling. [Chow] If you’d rather buy your sufganiyot, stop by Mile End for some raspberry filled poppers. [Fork in the Road] What happened at the Farm Bill Hack-a-Thon? [Grist] Get your fry on with these recommendations for how to…
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Without Flour There Is No Torah
A decade ago, living in New York City, I met the woman who became my wife. During our courtship, she invited me to fly out to California to meet her family, and she warned me about “Baking Day.” For generations, all the women of her family have gathered together on a Sunday during the winter…
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Shabbat Meals: Venezuelan Arroz Con Pollo
In the almost feudal state that Nicaragua was 90 years ago, daughters of wealthy families were taught French and needlework, and were expected to marry well. They knew nothing about how their food was cooked, their clothes made, or their households provisioned. They weren’t allowed to associate with the servants, or even to enter the…
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Replenishing our Bodies During Time of Darkness
Life flows in cycles. When we breathe, there is an out and there is an in. We go to sleep and we wake up. Our heart pumps and it rests. What about our food? We spend all day expending energy, so three times a day we need to refill. Our food can be many things…
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Baking With the Bubbes
Call them the baker’s dozen bakers. Well, almost. They’re 10 or so women living at a Jewish nursing home in Montreal, neighbors on the sixth floor, who bake together most Tuesday afternoons, coaxing big, sweet aromas from a small convection oven. “Visitors tell me they can smell [the baking] when they step off the elevator,”…
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Family Food Fights This Holiday Season
As much as Jews love their holiday feasting, big family meals can also bring up some anxiety. Maybe you keep more kosher than your parents. Maybe less. Maybe you used to be a vegetarian, but now you eat meat, but only if it’s sustainably raised. Navigating special food needs with loved ones is fraught because…
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Q&A: Ed Levine, America’s Most Serious Eater
Serious Eats editor Ed Levine has been dubbed the “Missionary of the Delicious” by Ruth Reichl and rightfully so. There are few food writers in America who seem to enjoy good food more than Levine. He can rattle off lists of the best delis, pizzas, desserts and a place to get an obscure Chinese dish…
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Mixing Bowl: Latke Recipe; Gourmet Gefiltefish?
Yotam Ottolenghi, the London-based Israeli chef and master of vegetarian cuisine isn’t a veggie himself, but his cookbook “Plenty”, “is among the most generous and luxurious nonmeat cookbooks ever produced,” says Mark Bittman. [New York Times] Let the latke recipes start! Here’s one for apple and cheese-stuffed ones. [The Kitchn] With the opening of Kutsher’s…
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