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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Mixing Bowl: Pastrami Galore, Rugelach Added to Dictionary, Libyan Jewish Cuisine
This month’s issue of Saveur focuses on all variates sandwiches and of course takes a look at the great Katz’s deli. They share Katz’s recipe for chopped liver and a great video on the 2nd Avenue Deli’s pastrami. Can you handle more pastrami? If so, check out Jamie Geller’s recipe for pastrami kugel on kosher.com….
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Chicken With a Side of Arsenic? Proposed Law That Supports Jewish Food Values is Struck Down
Last week, a bill in the Maryland legislature that would have banned the use of arsenic in chicken feed was killed. Since the introduction of the bill in February, a public controversy has arisen over this little-known poultry industry practice. The months of debate, culminating in this week’s disappointing defeat, force us to closely question…
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The Politics of Food in Jerusalem’s Old City
Less than a week after the devastating bombing outside the Central Bus Station in Jerusalem, the city came together to celebrate one thing that has the potential to truly unite us all: food. The Old City Food Festival, which spanned March 27-31, was conceived as a culinary tourism event that would encompass all four quarters…
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Shabbat Meals: Chicken Marbella Revisited
Growing up in New York City I had no shortage of Jewish friends, and yet it wasn’t until I moved to Israel seven months ago that I went to my first Shabbat dinner. Besides occasionally lighting candles and saying a prayer over a loaf of challah with my in-laws, Friday was just another day in…
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An Afikomen at the Feast for the Museum of Food and Drink
Most super-acclaimed chefs are known for a signature cuisine — Mario Batali is the king of Italian, Eric Ripert is the master of French fish preparation and Alice Waters is the mother of American local cuisine. Outside of Iron Chef stadium or an episode of Top Chef Masters, it’s rare that diners have the fortune,…
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Sustainable Wedding Part 3: Chocolate Truffles to Greet Our Guests
At seemingly every event from non-profit gala to wedding I’ve attended in the past few years, I’ve walked away with chocolate. It’s such a great way to start or end the evening with — the gift of a bite or bar of chocolate. In the midst of planning our sustainable Jewish wedding, which is now…
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More Than Just Tex-Mex — Good Eats in Austin, Texas
People travel miles and hours just to sample a hearty breakfast taco in Austin, Texas. A city known — among other things — for its excellent Tex Mex food, Austin is most definitely a Central Texas foodie destination. Of course, food-loving visitors should remember that the scope of Austin’s eats expands far beyond the realm…
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Sugar Season: Harvesting Maple Syrup on a New England Farm
Early spring is a magical time for maple sugar makers in the Northeast. After three months of cold temperatures, quiet mornings and early evenings, the awakening of the natural world is ever so apparent now. The warm March sunlight melts the snowpack and maple sap begins to flow from the trees. Preparations for the maple…
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Q&A: ‘The Perennial Plate’s’ Good Food Road Trip
For the past year, Daniel Klein and Mirra Fine have been exploring the rugged edge of sustainable food in Minnesota. From their online weekly video series, dubbed “The Perennial Plate,” they’ve learned how to harvest wild rice from a lake, spear a fish through ice, and drill for maple syrup — and that’s just for…
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Mixing Bowl: Mexican Falafel, MObama’s Book, Rabbi Mints
Once you’ve made JCarrot writer Blair Nosan’s cream cheese, try making the bagels to go with the schemear, Serious Eats shows us how. Three mega-chefs (Susan Feniger, Suzanne Tracht and Nancy Silverton) cooked for 100th anniversary of the Jewish Federation of Greater Los Angeles and shared how being Jewish relates to their cooking, the Daily…
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Mystic (Jewish) Pizzas
While a number of Jewish foods — the deli sandwich, matzo ball soup and even challah French toast — have woven their way into menu of modern American cuisine, Jews have no real claim to perhaps the most popular and beloved food in America, pizza. Yet it’s a staple of the American Jewish diet. In…
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