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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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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Expanding the Definition of Jewish Food, One Rice Ball at a Time
Homemade inari sushi, mandle bread, rice balls, spicy edamame, hamantaschen, and rice crispy treats. If there was anything incongruous about the offerings at the recent bake sales for Japan earthquake relief at Brandeis Hillel Day School, a pluralistic Jewish day school in San Francisco, no one seemed to notice. The mix of Jewish, Japanese and…
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Shabbat Meals: A Recipe Travels From Tunisia to Israel by Way of Paris
The delicious cuisine that normally graces my husband’s family’s Shabbat table can be described as classic Ashkenazi Jewish with French sophistication. My mother-in-law Helene Sommer can produce a heavenly French fruit tart and a mean kosher version of Alsatian choucroute. Little of the Middle East has made it into the Sommer family repertoire, despite the…
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The Cookbook Collector and the Chef
The author of “The Cookbook Collector” doesn’t cook, and the chef-cum-cookbook writer both reads and is an avid collector of cookbooks. We found this out early in the “Eat, Write, Love” session at London’s Jewish Book Week featuring novelist Allegra Goodman and chef, writer and restaurateur Yotam Ottolenghi. Powerfully chaired by novelist Charlotte Mendelson the…
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Bagels and the Perfect (Homemade) Schmear
I’ve been basking in the glory of a vibrant Jewish food community since moving to Detroit in 2009. From bountiful shabbat potlucks, heated debates about the role of urban agriculture, and teaching Jewish “Farm to Fork” curricula in suburban Jewish institutions, my friends and I have been busy. Despite of all the excitement, there has…
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Bringing Israel’s Crops From Farm to Everyone’s Table
When you think of the term “sustainable farm” or even “local” and “organic” farming, you probably don’t also picture stray fruits and vegetables lying on an otherwise harvested field. Yet, for various reasons farmers (both conventional and organic) often do not harvest their full crop. For some, discolored or misshaped produce will not sell in…
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