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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Smaller Plates and Bigger Forks Lead the Way to Healthier Eating Habits
Our daily need for food means that people who need to lose weight have a hard time, as we cannot simply withdraw from food’s siren song, unlike the non-essential addictions for cigarettes or alcohol. The most interesting research for me has been the work of Brian Wansink and his colleagues at Cornell, who’ve studied how…
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Shabbat Meals: Salmon Teriyaki and Ginger Rice
Thanks to my boyfriend Matt, I am now completely addicted to the Food Network. Matt and I often spend time glued to the television, brainstorming what we might create on “Chopped” with a certain mystery basket of ingredients. We get excited about what Canadian chef Chuck Hughes whips up on his day off. We even…
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A New Kind of Kosher Delivery
On Monday morning, my doorman handed me an insulated food storage bag with all of my day’s meals — plus snacks! — inside. And I didn’t have to cook (or shop for) a thing. The food, which had been delivered by 5 a.m. (deliveries take place from 7 pm-5 am) was cooked the day before…
The Latest
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Fiddler on the Bacon and Other Bacon-Filled Movie Titles
A popular pig product is generating heavy treyf-ic on Twitter. For reasons JCarrot has not yet determined, one of today’s trending topics on the social media site is #ReplaceMovieNamesWithBacon. The game is fairly self-explanatory: Twitter users suggest new names for well-known movies, having switched one of the key words with “bacon.” Some sample tweets: “No…
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Working the Holy Land One Weed at a Time
While some high school juniors choose to spend their summers working at summer camps, attending college programs to boost their résumés, or simply hanging out to relax after a hectic and stressful year of hard work, I decided that I wanted to try something uniquely different from anything I had ever done. After a couple…
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Q&A: Jeremy Lebewohl on the New 2nd Avenue Deli
New York has its fair share of iconic Jewish delicatessens — there’s Katz’s, Carnegie, and even the new, hipper Mile End in Brooklyn — but there’s only one kosher deli that stands up to the others: The 2nd Avenue Deli. The deli — which was on Second Avenue and 10th Street from 1954 to 2006…
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Mixing Bowl: Pickled Tongue; Google Cooking Classes; James Beard Awards
The debate whether to boycott Israeli products at the Park Slope Food Co-op continues. [WNYC]. A recipe for pickled tongue? Ah, it would make your bubbe proud. [Serious Eats] A chef-turned-rabbinical student struggles with eating food on Shabbat that was prepared in advance, which doesn’t compare in taste as food just made. [Tablet] The James…
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Lobster Scandal at Zabar’s
Since Zabar’s is Zabar’s, most customers don’t blink at paying $16.95 a pound for lobster salad. But Doug MacCash, a dining columnist with the New Orleans Times-Picayune, noticed a minor inconsistency with a container of takeout lobster salad he picked up during a New York City trip with his family last month. The problem? The…
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Legendary New York Bialy Shop To Close
The oldest bialy store in Brooklyn, and perhaps all of New York City, will soon close its doors. The long-lived Coney Island Bialys and Bagels, which has been in operation since 1920, is calling it quits. Proprietor and baker Steven Ross said his 91-year old company was a victim of the economic downturn and the…
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Yoga, Chocolate and the Rain Forest: Our Costa Rican Idyll
Last August, my husband and I chose to celebrate our 25th wedding anniversary by going to Costa Rica. It was our first vacation with an ecological focus, as recommended by old friends who have more refined tastes and more stringent religious commitments. We were delighted to have our girls accompany us. It was a vigorous…
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Shabbat Meals: Kurdish Hamin Simmers Slowly
Savta Zarifa is the paradigm of a fairy tale grandmother; plump, patient and never far from her kitchen. Unlike characters from Mother Goose stories, she did not bake gingerbread cookies but simmered tangy tomato dumpling soup over a kerosene stove or rolled countless grape leaves with herbs and rice. On Friday she also prepared hamin,…
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