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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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…
The Latest
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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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School Nutrition Update
Spring may be on our minds, but the access to fresh, locally grown edible plants that it brings will be limited for most of the country over the next several months, as winter’s long finger stretch into March. And for schools and childhood nutrition advocates working to get healthier, fresher food into the 31 million…
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Meals To Go With Your Guinness — Jewish Food in Dublin
Ireland is a country that’s revered more for its drinks than it’s food. And for strictly kosher visitors, a trip to the capital city of Dublin may very well require living on Guinness and Jameson alone. But for avid Jewish travelers, who are a bit more flexible with their taste buds, there are several options,…
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iPhone Apps for the Jewish Foodie
In honor of the influx of iPhone users that is sure to appear in the wake of Verizon’s recent acquisition, the Jew & the Carrot has rounded up six must-have apps for the Jewish foodie. From an online kosher cookbook to restaurant recommendations around the globe and a virtual tasting notebook, these apps are sure…
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A Vegetarian February
Whether sparked by a book, a film, a conversation or something else entirely, there is a growing sense among Americans that complacency in our diets and purchasing habits is no longer good enough. But making these changes — to eat only local or organic food, or to give up meat forever — can feel overwhelming….
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Carine Goren: Israel’s Queen Baker
The sunny smiling face of baking in Israel today indisputably belongs to Carine Goren. Combining Martha Stewart’s mastery of pastry with Rachael Ray-style enthusiasm, she dominates the television screens as she prepares delectable desserts on her television show “Sweet Secrets.” That is also the title of her cookbook, which has been a mainstay of the…
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Za’atar — The Mysterious Spice
Za’atar is an herb. Sorry – it’s not a specific herb, but one of any number of herbs in the hyssop family. Scratch that: it’s a combination of herbs. But wait, sometimes there are sesame seeds. Actually, it’s a paste made with some type or types of herbs, sesame seeds, and lots of olive oil….
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