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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Delicious and Sustainable Jewish Wedding Favors
My last JCarrot, post on balancing religious and personal food values at my wedding reception, really struck a nerve both positive and negative with readers. I received loads of comments about the food and wine at the wedding. There were also comments regarding sustainable wedding décor. We are already well underway with planning the décor,…
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Shabbat Meals: David Sax’s Sweet and Sour Meatballs
Unlike most of my friends, my parents didn’t inherit a lot of Jewish food traditions from my grandparents. My mother’s family had been in Canada for so many generations that they ate like WASPs. She grew up with roast beef dinners washed down with a glass of milk, and her mother’s cooking, which I experienced…
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Making Your Dinner Table a Temple
For my 33rd birthday back in 1992, I received a book from our best friends and frequent dinner partners, a book that changed my life. It was the Hebrew edition of the collected writings of Rabbenu Bahya ben Asher, a 13th-14th century kabbalist and biblical commentator. It included what has become a constant companion over…
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The Case for Bringing Back Shmaltz
Theodore Bikel’s 1998 album “A Taste of Passover” gets a little peculiar on the ninth track. Rather than music, it features Yiddishist Chasia Segal teaching a live audience how to prepare kneydlakh, or matzo balls. After combining matzo meal, eggs, salt and chicken broth, she announces, “And now I have a problem!” In an ideal…
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From Markets to Haute Kosher Cuisine, Where To Eat in Jerusalem
Jerusalem may be the epicenter of all that is holy in the Holy Land, but it has also quietly evolved into a food lover’s paradise. While its younger sister — flashy, trendy Tel Aviv — gets most of the attention in the culinary media, Jerusalem is content without the hubbub (there’s enough of that around…
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Matzo Ball Gumbo and Other Dishes of the Jewish South
When you picture Southern cooking, visions of pork-laden collard greens and BBQ pork ribs probably come to mind. While pig is undoubtedly a staple of Southern cooking, many Southern Jewish chefs have managed to make traditional foods sans treyf and even developed some of their own culinary traditions, using the South’s bounty of fresh produce….
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Baking Mandel Bread, From Generation to Generation
When it snows, I bake. This past snowstorm, I wanted to try something new (and old), mandelbrodt or mandel bread. An Eastern European Jewish dessert, which literally means almond bread, is in essense Jewish biscotti. Biscotti means “twice baked” in Italian and the double baking processes — once in a loaf form and once after…
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Mixing Bowl: Edamame Hummus, Jewish Food Democracy, Bourbon Challah Bread Pudding
Looking for a riff on the classic hummus? Check out Serious Eats’ Edamame Hummus — interesting idea. We’re not quite sure how it would work out. “What is a food democracy, and why do we need one?” Asks a blogger on The Blog at 16th and Q, the blog of the DC JCC. Awards week!…
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From Venison to Addax: Kosher Game
If local, organic, seasonal, grass-fed meat doesn’t do it for you, have you considered going wild and biblical? In the ongoing quest for a more meaningful cuisine, wild game has become a food of the moment with game dinners popping up across the country. And though your grandmother may not have used gazelle in her…
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Shabbat Meals: Daikon and Bok Choy Stir-Fry
We never could decide what (if any) prayers to say, what language to say them in, or what gender pronouns to use. For a stretch of time my “Shabbat crew” was a mish mash of religions (Catholics, atheists, Buddhists, etc) and religiosity (or lack thereof). We were a feisty group of about 15 college students,…
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Farmers’ Markets Take Hold in the Holy Land
Three years ago, the idea of a farmers’ market was completely alien to Israel. Certainly, most Israelis understand the idea of buying produce in an open-air stall, Jerusalem’s Machane Yehuda turns 100 this year and Tel Aviv’s Shuk HaCarmel is only ten years younger. But buying in the shuk instead of the supermarket is no…
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