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
-
Mixing Bowl: The World’s Easiest Falafel Recipe, Vegan BBQ and Is Sixth & Rye Kosher?
Montreal-style deli Mile End’s smoked meat may be coming to your grocery store. Owner Noah Bernamoff dishes on his plans for packaging his meat in an Nona Brooklyn interview. Is Spike Mendelsohn’s new deli truck Sixth & Rye kosher? That depends upon who you ask. The Washington Post takes a look. Kosher meat imported to…
-
Chosen Chefs: Sarah Levy of Sarah’s Pastries & Candies, Chicago
In our new series, Chosen Chefs, we will profile up-and-coming Jewish chefs making waves from Los Angeles to New York. And in case you can’t get there, we’ll include from each of the chefs a recipe that you can make at home. Last week, we profiled chef Moshe Wendel of Brooklyn’s Pardes restaurant; this week,…
-
Tasty iPhone Cookbook: Going Paprikash
When Ofer Vardi’s Hungarian grandmother passed away in 2001, he and his family realized that a culinary era was over. Struck with panic, Vardi, a journalist, knew that he had to preserve her recipes, and thereby her memory — and fast. “I just sat down and thought what are we going to eat now?” recalls…
The Latest
-
Shabbat Meals: Creating Our Own Culinary Legacy
Peer into a Jewish household on a Friday night, and you’ll have an instant window into that family’s food legacy. The Syrian table is piled high with zucchinis and eggplants stuffed with lamb and beef, beautiful rice dishes, and my favorite, lahmacun, those wonderful flatbreads topped with tamarind-and-tomato drenched ground meat. The Eastern Europeans have…
-
Ethical Jewish Food Dominates the Conversation at 2nd Gefiltefest
The Garden of Eden was a milchig, or dairy paradise, and so it was that Gefiltefest, the second annual Jewish food festival, followed suit. At the festival on Sunday, a dog woke up from a quick schluff in the sunny patch beside his rabbi’s chair to find that he might have summarily been made a…
-
What’s for Dinner? Tackling Jewish Guilt at the Dinner Table
A Jewish mother buys her son a red shirt and a blue shirt. He puts on the red shirt. “What, you didn’t like the blue one?” We all know this classic stereotype of Jewish guilt. But, today’s Jewish mom guilt comes in a different form. We don’t make others feel guilty — we are busy…
-
In Boston Sustainable Deli Thrives at Inna’s Kitchen
Despite our best intentions to raise awareness about the importance of sustainable, healthy food and the critical role of cooking it at home, we know that the majority of unhealthy calories and the largest increase in food consumption over the past 50 years has occurred with food purchased outside of the home, according to the…
-
National Deli Summit Talks How To Save the Deli
People don’t talk about “delis” anymore. They talk about “Deli,” the culinary genre under threat of extinction — one that a few chefs are fighting to bring back. At least that was what they were talking about this past Thursday, at the Deli Summit in Berkeley, Calif. The summit was convened (so to speak) by…
-
Hello Muddah, Hello Fadduh: ‘Good’ Food Hits Plates at Jewish Camp
Some are doing it to answer the first lady’s call to fight childhood obesity. Others are doing it as a way of answering the Jewish call of shmirat haguf, or taking care of one’s body. Either way, Jewish summer camps of all sorts throughout the country are increasingly focusing on healthy eating and helping kids…
-
Mixing Bowl: Kosher Bacon Salt?, Defining Ethical Kashrut and Food Safety on Your Phone
The Jewish Week shares the story behind a kosher vegetarian bacon salt. Magen Tzedek, which offers an ethical seal of approval to kosher food producers, responds to a claim by orthodox organization Agudath Israel, that the seal is attempting to change the definition of kashrut. Read both pieces on JTA. We’re thrilled that you’re a…
-
Chosen Chefs: Moshe Wendel of Brooklyn’s Pardes
In our new series, Chosen Chefs, we will profile up-and-coming Jewish chefs making waves from L.A. to New York. And in case you can’t get there, we’ll include a recipe from each of the chefs that you can make at home. These are members of the tribe who you’ll want to keep on your radar….
Explore
Most Popular
- 1
Culture Trump wants to honor Hannah Arendt in a ‘Garden of American Heroes.’ Is this a joke?
- 2
Opinion The dangerous Nazi legend behind Trump’s ruthless grab for power
- 3
Opinion A Holocaust perpetrator was just celebrated on US soil. I think I know why no one objected.
- 4
Fast Forward The invitation said, ‘No Jews.’ The response from campus officials, at least, was real.
In Case You Missed It
-
Culture In a Haredi Jerusalem neighborhood, doctors’ visits are free, but the wait may cost you
-
Fast Forward Chicago mayor donned keffiyeh for Arab Heritage Month event, sparking outcry from Jewish groups
-
Fast Forward The invitation said, ‘No Jews.’ The response from campus officials, at least, was real.
-
Fast Forward Latvia again closes case against ‘Butcher of Riga,’ tied to mass murder of Jews
-
Shop the Forward Store
100% of profits support our journalism
