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
-
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….
-
Mixing Bowl: McFalafel Debuts, Kashering a Nazi Kitchen, Whole-Wheat Matzo Pancakes
After working as the White House’s “ethics czar,” Norm Eisen, son of a holocaust surivor, will take over the post of Ambassador to the Czech Republic, says NPR. The Ambassador who keeps kosher, will kasher his new kitchen, in a home that once served as Nazi Headquarters for the region. Editor of Saveur and Top…
-
Lessons From the First Israeli Cookbook
It’s hard to believe that a cookbook published in 1936 would have much relevance to today’s cooks, other than as a culinary artifact. But Dr. Erna Meyer’s “How to Cook in Palestine” — widely regarded as the first “Israeli cookbook” — offers lessons and recipes that are just as valuable to cooks in 2011 as…
The Latest
-
The Original Tu B’Shvat Seder: ‘Pri Etz Hadar’
Some Jews will celebrate this Tu B’Shvat, by blessing and eating different kinds of fruits — paying attention to their different textures and tastes, by eating the Seven Species of grains and fruits of Israel or seven local foods and by reciting or singing a string of passages from Jewish and other texts as part…
-
Delighting in Shabbat With or Without Meat — Limmud NY 2011
Throughout the centuries of Jewish tradition, we have celebrated holidays by eating festive meals. In many homes meat is the centerpiece on the table at these joyous occasions. This tradition originates from the book of Isaiah, “If you call the sabbath ‘delight,’ the Lord’s holy day ‘honored’; And if you honor it and go not…
-
Balancing Food Traditions at Your Tu B’Shvat Seder
Tonight, Jan 19th, there’ll be a full moon in the sky: the full moon of the Hebrew month Shvat. The indigenous Israelites from whom we descend celebrated this as the start of the year for the natural world. Like lots of elements of Jewish tradition, we never forgot it, even as its meaning has changed…
-
Q&A: Lyrical Food With Clare Burson
Clare Burson does not seem the least bit tired of talking about cheese. Which is a bit strange, considering how much attention one notable possession of hers — a 117-year-old wedge of cheese-turned-family heirloom passed down from her great-grandfather — has garnered (including but not limited to a story in the New Yorker. The singer…
-
ACLU and Others Support Rubashkin Retrial
Three amicus curiae (friend of the court) briefs have been filed in the past week in support of a motion to retry former Agriprocessors’ executive Sholom Rubashkin, according to Yated Ne’eman a weekly Haredi newspaper. The briefs were filed by the Iowa chapter of the American Civil Liberties Union, The Washington Legal Foundation and National…
-
A World of Dishes for Tu B’Shvat
In Israel by late January, about halfway through the rainy season, the majority of the year’s precipitation has fallen. The sap in the trees begins to flow and the branches show the initial signs of budding. It’s at this time that Jews celebrate Tu B’Shvat (this Thursday and Friday) — known as the New Year…
-
The Rabbi’s Cookbook Collection
Like any rabbi, Robert Sternberg has seforim, volumes of Jewish learning and commentary, at home. But he may be alone among his peers with a collection of 500 cookbooks, many of which extend far beyond Jewish cuisine. The Denver native, who was ordained at an Orthodox yeshiva in Jerusalem and now has a congregation near…
-
Mixing Bowl: Sam Sifton’s Treyf Recommendations; Cooking Mag for Kids; Israel’s Beer Expo
If you were inspired by Rachel Khan-Troster’s blog on teaching kids to cook, check out the Kitchn’s post about Ingredients, a new cooking magazine for kids. New York Times Dining Critic Sam Sifton fields a reader’s question of where she should take her kosher-keeping boyfriend for an intensely treyf meal and dubs famous Jewish cookbook…
Explore
Most Popular
- 1
Fast Forward Expelled Oberlin Chabad rabbi says he ‘made a mistake’ with explicit social media chats
- 2
Fast Forward CA Gov. Newsom says he regrets apartheid comment, ‘reveres’ Israel in new interview
- 3
Opinion We must rewrite the rulebook for fighting antisemitism — or conspiracists like Joe Kent will win the narrative wars
- 4
News Ben Gurion airport shutdowns leave already disrupted passengers desperate
In Case You Missed It
-
Fast Forward Reese’s Pieces are now kosher pareve. Carnivores rejoice.
-
Fast Forward Vance’s Jewish chief of staff shares his approach to right-wing antisemitism, new profile reveals
-
Fast Forward ‘No Kings’ protests fall on Shabbat. So these Jews organized one in walking distance.
-
Yiddish וואָס איך האָב אַנטדעקט בעת מײַן וויזיט אינעם שוועדישן גן־עדןWhat I discovered during my visit to the Swedish paradise
לייזער בורקאָ באַשרײַבט שוועדנס ווייניק באַקאַנטע מיליטערישע געשיכטע.
-
Shop the Forward Store
100% of profits support our journalism
