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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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….
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When Pigs Fly: Firing Up the Grill at a Kosher BBQ Competition
The team on our left decorated its booth with a bull’s head with tefillin wrapped around the horns. The team on our right was anchored by a 6 foot 4 guy named Roger who helped us pass the night with tales of cooking “whole hogs”. My team, representing the borough of Brooklyn in Alabama —…
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Shabbat Meals: Family Just Tastes Different In Israel — Spiced Moroccan Fish
I’d usually get the call on Thursday night or Friday morning from my Israeli relatives Ariella and Yehudit. “Come over for Shabbat,” they’d say to me, not asking so much as insisting. With family in Israel, I found, there’s no need for prior notice or formal invitations to a meal. Family, like everything in Israel…
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Siach: Embracing the Complexities of an International Conversation
In the course of our day-to-day work, each of us has our own specialties, our own strengths and our own peculiarities. When we come together in partnership, we can build upon each others strengths to make a greater whole. Siach: An Environment and Social Justice Conversation brought together 120 environment and social justice activists from…
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Kitchen Talk With Yaron Milgrom of Local: Mission Eatery
As the owner of a hyper-local San Francisco restaurant, Yaron Milgrom doesn’t seem unique — after all, the city by the bay is the birthplace of the locavore movement. But Milgrom’s road to San Francisco restaurateur certainly is out-of-the-ordinary. Milgrom moved from New York to California in 2008 for his wife’s medical residency. At the…
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Going Once, Twice, Sold: Kestenbaum’s Kosher Wine Auction
For serious wine collectors, wine auctions are nothing new. Fine bottles can go for hundreds or even thousands of dollars at auction houses like Christie’s in New York. But for the most part, the kosher wine collector has been left out of this world. This will start to change this summer as Kestenbaum and Company,…
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Pickled Ramps: Celebrating and Preserving the Flavors of Spring
What in years past could be featured at a Passover Seder as the first vegetables of the spring — curly fiddlehead ferns and baby leek-like ramps — have yet to sprout in the Midwest this year. According to my local farmers market in St. Louis, everything’s coming up a bit late this year, including ramps….
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Kitchen Talk With Gabriele Corcos from ‘Extra Virgin’
You would probably never guess it, but the heavily tattooed Gabriele Corcos, who co-hosts the Cooking Channel’s “Extra Virgin” with his wife Debi Mazar, was raised in a kosher home in Florence, Italy. He’s the son of a Jewish father and Catholic mother (who had a Jewish father). Before heading back to Italy to film…
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Mixing Bowl: 2nd Ave Deli Sued, Guss’ Pickles Returns, Defining ‘Local’
A full menu — including corned beef bahn mi and beef bacon — for the New York City-based Kutcher’s restaurant (yes, like the resort in the Catskills), set to open this fall, is finally available. With Octavia’s Porch, Traif, Mile End and Sixth and Rye, Grubstreet wonders, “Is it time to officially declare ‘modern Jewish…
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Shabbat Meals: Cooking Vietnamese Lemongrass Cod for my Parents
I had already been living in New Haven for close to five months when my parents came to visit for the first time. Whenever I cooked in the enormous, sunflower-yellow Le Creuset Dutch oven they sent as a housewarming gift or wondered where to hang a piece of art, their absence from my new home…
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How Old Fashioned Jewish Seltzer Drinks Can Reduce the Federal Deficit
I remember my grandparents talking about having “a seltzer,” maybe even an “egg cream.” As a child, I thought: What’s that? Are there eggs in it? Today, I’m a big fan of making my own seltzer drinks with an inexpensive home seltzer maker. It helps the environment by using less plastic, I save money by…
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