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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Hummus — The Devil’s in the Measurements
This week we bring you two stories about hummus around the globe. Tell us about your favorite hummus in the comments. “Everyone thinks they make it the best,” is what Abdul Lama said as he stood at the cash register under a portrait of Jordan’s King Abdullah and Queen Rania in his Mediterranean Wraps restaurant…
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Mixing Bowl: Chez Panisse; Hold the Lox; Schmaltz Potatoes
Bagel and cream cheese — hold the lox! Vita Food Products recalls 8,000 packages of smoked salmon. [CNN Health] What the locavore movement calls “local,” isn’t historically local. “The foods we consider local are results of a globalization process that has been in full swing for more than five centuries, ever since Columbus landed in…
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Searching for Kasha in Japan
My first trip to Japan, as a college student, had nothing to do with food — I was there to learn the language — but at the time, with a lifetime of the sort of picky eating that inspires Discovery Channel reality shows, I knew that something would have to give. Just about every movie,…
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Gourmet Classics: Chocolate Cherry Babka
Elaine Benes was onto something when she declared “You can’t beat a babka” in a 1994 episode of “Seinfeld” (clip below). Next to brisket and latkes, babka may be the ultimate Jewish comfort food. (For those unfamiliar, babka is yeasty, risen dough that twists around a sweet filling to create striations, or, in laymen’s terms,…
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Shabbat Meals: Grilled Fish Kebabs for a Summer Shabbat
Like many modern American families, the faces around my dinner table have changed as family members pass on, others leave for, and then return from, college and new members join our family through marriage. With each of those alterations, our religious and culinary traditions transformed, morphing to fit our new family. But, Shabbat dinner —…
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Hosting a Sustainable Shabbat Dinner
One day out of seven, we have the opportunity to stop creating and start being. To enjoy the world around us, including friends and family, beautiful places, enjoyable activities. To rest and recharge. If sustainability is about meeting the needs of today without compromising the needs of future generations, Shabbat is a great place to…
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Battle of the Bagels — Montreal
It may be hard to believe that for some bagel lovers, New York bagels are not the be all and end all. Not everyone may know it, but Montreal is a big bagel town, too. And now some U.S. cities — New York, included — are serving Montreal bagels on their turf. “My folks are…
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The Disconnect for Patrons at Farmers’ Markets
I usually avoid a fight in which you’re bound to lose (because it is really hard to change a person’s opinion with your own opinion). However, I do get riled up when people make uneducated claims about farmers’ markets, and CSAs. I’ve heard plenty in my three years as a CSA host. Then a few…
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The Great Egg Cream Debate
There’s something about an egg cream that can bring out the debate in some people. “There is egg cream on your face,” wrote one reader, “if you fall for those explanations of the egg cream.” Another simply wrote “Hogwash!” Luckily these were letters not to us but the New York Times, throughout the 1970s, in…
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Mixing Bowl: Challa-peño; Whole Foods Rumors; Kosher Chili
A new book reveals that Ikea — of lingonberry jam and cheap furniture fame — has a founder with a Nazi past. [Washington Post] A Whole Foods spokesperson denies rumors that the high-end chain is boycotting Israeli products. She noted that Whole Foods carries thousands of kosher options and hundreds of kosher-for-Passover products. Jewish Journal…
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A Closer Look at the 2012 Farm Bill
While headlines about the Farm Bill focus on the role of commodity subsidies in creating the ubiquity of processed foods in the U.S. (and increasingly in the global) food system, on the final day of the 2011 Hazon Food Conference, some of the most passionate and committed members of what some are calling the “new…
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