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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Adventures in Culinary School, Part II
Last month I blogged about embarking on a culinary adventure with excitement, anticipation and a bit of anxiety: I started kosher culinary school. I wanted to find out, can kosher food really be gourmet? One month into my training, I haven’t come up with a definitive answer, but I have gained a few insights on…
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A Culinary Oasis in the Desert
David Ben Gurion is famous for saying that “the future of Israel lies in the Negev,” though, his vision is far from realized. The region, which makes up about half the landmass of the entire country, has been slow to develop and remains largely empty desert. More than 50 years later, this is gradually starting…
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Kitchen Talk: Smitten Kitchen’s Deb Perelman
There is no shortage of home cooking blogs out there. But Deb Perelman’s Smitten Kitchen, a relate-ably personal, yet eloquent blog, is one of the lucky few to have gained a large and loyal following. In fact, it’s her blog’s popularity — she has about 4 million unique visitors a month — that led Perelman…
The Latest
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Mixing Bowl: Bon Appetit Relaunch Preview, Updated Jewish Fare, Jewish Deli Sandwiches
If you’re like us and cannot wait to see what’s in store for the Bon Appetit relaunch, check out Eater’s interview with the magazine’s editor-in-chief, Adam Rapoport. Fifteen Boston-area chefs attempted to update Jewish food at the “Beyond Bubbie’s Kitchen’’ event held last Sunday. Tzimmes inspired Japanese yam maki and culinary ruminations on borscht led…
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Shabbat Meals: Spicy Peanut Sauce With Tofu
In my family, Shabbos dinner were always epic. Friday night meant hordes of guests, a continuous parade of delicious food and raucous singing way into the night. These meals were the stuff of legends among our friends. People would finish up their dinners and stroll over to ours, ready to pull up a chair and…
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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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