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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Superbowl XLV: Hometown Dishes Face Off
If you think about it, Super Bowl Sunday is a lot like a Jewish holiday — it’s all about the food. In an homage to the two teams playing in the big game — the Pittsburgh Steelers and Green Bay Packers — we asked three Jewish chefs and a Pittsburgh deli owner to reimagine the…
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Kitchen Talk: Sarabeth on Brunch and Rugelach
Baking is caught somewhere between a science and an art. Chemical reactions take place at the same time as layers of cake are artfully constructed or sugar is exquisitely pulled and colored. Mastering both the art and the science takes endless hours of practice or unfailingly good guidance. It is just this type of guidance…
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From Hidden Restaurants to Steaks: Where and What To Eat in Buenos Aires
Buenos Aires, best known as the Paris of South America for its vibrant culture and architecture, has become a major tourism destination. And there’s plenty of interest for the Jewish tourist. Argentina has one of the largest Jewish communities in the world, and the largest in Latin America, with estimates ranging from 175,000 to 250,000….
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Q&A: Michael Solomonov Brings Falafel to ‘Iron Chef’
This past Sunday, Food Network’s “Iron Chef America” featured Israeli-born chef Michael Solomonov, of Philadelphia’s Zahav Restaurant. Solomonov battled Iron Chef Jose Garces in a head to head culinary competition. The pressure was on for both chefs who had just 60 minutes to create a world-class meal featuring passion fruit, the secret competition ingredient, which…
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Recipes Meals as Midrash: Telling Stories With Food
Earlier this month I hosted a Tu B’shvat gathering for our havurah focused on the shivat haminim — a seven species — “deconstructed” seder. With 25 kids, we opted for heavy on the deconstructed, light on the seder and decided to have a potluck where each family brought a dish incorporating one or more species…
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Recipes Chocolate Babka
Makes one large 9 by 5-inch loaf This streusel-topped loaf of Danish dough, swirled with an almond cream, chocolate,raisins, and cinnamon, is a classic Eastern European holiday bread. But don’t just reserve it for special holidays, as it is a welcome addition to a brunch menu.If the trick of twisting the filled dough into its…
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What Jewish Food Would You Bring Back?
From crispy fried gribenes to the mouth-puckering sorrel soup, schav, too many of the foods loved by our Jewish ancestors have fallen to the wayside. Help the Forward’s Ingredients columnist, Leah Koenig, elect the top 10 traditional Jewish foods/dishes (Ashkenazi, Sephardic or other) to rescue from culinary oblivion and bring back to the contemporary table….
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What Belongs on the Plate at a Sustainable Jewish Wedding?
Eleven months into planning our April wedding, and my fiancé and I feel like we should write a book — the ultimate guide to the sustainable Jewish wedding. We dove into the world of wedding planning together, and decided to plan a wedding that would truly reflect us — with our desire to live sustainably…
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Wine Tourism Comes to the Holy Land
Although winemaking in the region dates back thousands of years, modern Israeli wine has gotten a bad rap and in the past visitors rarely traveled to Israel thinking of vineyards. But the times they are a-changin’, and Israeli wine is gaining its place alongside other respected New World regions like California, South Africa and New…
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Mixing Bowl: Jewish Farms, Schnecken vs. Rugelach, Jewish Farms Sprout
What exactly is the difference between rugelach and schnecken? Joan Nathan goes after the sweet history of these two desserts on Tablet. What to do with leftover Kiddush wine? Israeli wine blog HaKerem finds some bizarre answers via twitter. Looking for an Indian dinner recipe? My Jewish Learning shares a recipe for saag chevre, a…
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‘Rugelach by a Brother’ — Lee Lee’s Bakery
I have a confession… I used to be a commercial rugelach kinda gal. The actual bakery variety never tempted me. I always enjoyed the chewy, soft, slightly Pillsbury-like texture of Green’s cinnamon rugelach and the house brand from Zabar’s. I couldn’t even keep a bag of them in my apartment for fear of unfettered overindulgence….
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