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
-
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…
-
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,…
-
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…
The Latest
-
LA’s Netiya Plants Jewish Gardens To Fight Hunger
If Rabbi Noah Farkas of Valley Beth Shalom synagogue in Encino, fulfills his vision, 101 food-bearing gardens will blossom at synagogues, Jewish organizations, schools and private homes throughout urban Los Angeles — with 90% of their harvest going to feed the hungry through his new organization Netiya: The LA Jewish Coalition on Food, Environment and…
-
A Different Kind of Smoked Meat
When I grew up in Toronto in the 1980s and early 1990s, a lot of my classmates in day school were the children of recent transplants from Montreal, and they brought with them nostalgia for the Jewish foods of their home city like Montreal bagels and smoked meat. But I longed for a Montreal food…
-
Bringing Israeli Breakfast to Your Kitchen
As a young country that is still working to define its culinary culture, Israel has few dishes to call its own. But breakfast in Israel is another story entirely. Italians are known for a quick bite and shot of espresso and Americans love their gluttonous, hung-over weekend brunches (stuffed French toast, anyone?). Israelis, however, strike…
-
Kitchen Talk: Max Brenner on Chocolate and Valentine’s Day
Max Brenner isn’t ashamed of his unconditional love of chocolate. “I can’t go a day without chocolate,” says Brenner, whose real first name is actually Oded. In 2009, the Israeli-born Brenner penned a book of recipes — a kind of ode to all things chocolate — entitled “Chocolate: A Love Story.” In it, he draws…
-
Mixing Bowl: How Do You Take Your Matzo?; For the Love of Borscht; Bagel Debates
For Sarah Karnasiewicz of the LA Times, borscht is “my family’s edible valentine,” she shares her ode to the dish and several recipes for varieties including spiced mushroom borscht and a white borscht. Gearing up for Passover, Epicurious wants to know, is “Matzoh, Better Plain or Dressed Up?” In Florida noted chef Michael Baum is…
-
Backyard Chickens, Part I: Animals in My House
Just before Kiddush on Shabbat, we read the passage from the Torah that mandates rest for the entire household. It’s a bit of a tongue twister as it identifies not only the long list of family members and servants, but also the animals in one’s household, who must be allowed to rest on Shabbat. In…
-
Kosher Grocery Run — A Hop, Skip and Border Crossing Away
“Anything to declare?” A Canada Customs agent casts a sidelong glance into the backseat of our car heading home to Montreal from Vermont. “Tobacco or alcohol of any kind?” Is he kidding? Who needs smokes and booze when I can buy kosher peanut cluster-buster cereal? “How long have you been in the United States?” About…
-
Forverts Cooking Show: Cabbage Strudel
In this episode of the Yiddish Forward’s online cooking show, “Eat in Good Health,” Rukhl “Ray” Schaechter and Eve Jochnowitz’s prepare cabbage strudel.
Explore
Most Popular
- 1
News Israeli President Isaac Herzog’s selection as JTS commencement speaker roils graduating class
- 2
Culture An Israeli genocide scholar looks to Israel’s history to understand ‘what went wrong’
- 3
Holy Ground A Jewish farmer broke ground on a synagogue in an Illinois cornfield. His neighbors showed up to help.
- 4
News Protesters picket Manhattan synagogue over Israel real estate sale, testing Mamdani and new law
In Case You Missed It
-
Culture What the private equity takeover means for the bagel industry
-
Opinion I discovered anti-Zionism at the University of Michigan. I’m glad it lives on there
-
Opinion An alarming new battleground in campus fights over Israel
-
Looking Forward My artist grandmother nearly made aliyah. I don’t know what she’d think of Israel today