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
-
Culinary Nationalism: Pride of the Plate
Most New Yorkers I’ve spoken to think Hungarian cooking is the oil-soaked stuffed cabbage served up at every synagogue dinner or worse, the dry kokosh cake (a long yeast-chocolate roulade) old-fashioned New York bakeries so pride themselves on. But good Hungarian food, the kind made lovingly in private kitchens, is completely different, almost unidentifiable to…
-
Faith in Food: Honoring Our Values with the Food We Eat
…Please bless me with the rice of truth and self-restraint, the wheat of compassion, and the leaf-plate of meditation. Bless me with the milk of good karma, and the clarified butter, the ghee, of compassion. Such are the gifts I beg of You, Lord… This Sikh prayer was recited before the lunch at the Alliance…
-
All Shakshuka’d Up: Eggs Israeli Style
A culinary confession: During my first weeks as an exchange student in Israel, I walked by a roadside café and peered at the fare on offer, and there it was, right next to the hummus and salad: something that looked like eggs swimming in tomato sauce. I thought it was probably the most unappealing dish…
The Latest
-
Q & A: Matisyahu Talks Veganism and Cholent
You likely know Matisyahu (born Matthew Paul Miller) as the Hasidic musician who blends classical Jewish themes with reggae sound, but what you may not know is that he’s also a loyal and strictly kosher vegan both at home and when he’s on tour. The reggae star known for such songs as the 2010 Olympic…
-
Mixing Bowl: The History of the Latke; Kosher Japanese Cooking
Moment Magazine traces the history of the latke and its competition, the sufganiya. Spicing up traditional Hannukah fare: Mexican food takes on the miracle of the oil with spicy zucchini latkes and brisket tacos. Joy of Kosher talks with a rock-star winemaker in California that has just gone kosher. The Jerusalem Post argues that kosher…
-
‘Eating the Fat’ and ‘Drinking the Sweet’ on Sigd
The 29th day of Cheshvan (November 6th, this year), exactly 50 days after Yom Kippur, marks the Ethiopian Jewish holy day of Sigd, a celebration of the Ethiopian fall harvest and a day where Jews in Ethiopia historically reaffirmed their belief in the Torah and expressed their yearning to return to Israel. The holiday is…
-
Terra Madre 2010 Was a Foodie’s Dream, But Where Were the Jews?
Have you ever been in a room filled with 5,000 farmers, activists, chefs and educators from over 150 countries? Until two weeks ago, I could never have imagined such an occurrence. However, having just returned from Terra Madre, the bi-annual international gathering of Slow Food International — a 10,000-member organization founded to counteract the rise…
-
Ben Gurion’s Rice and a Tale of Israeli Invention
Israeli couscous, the pearl-shaped wheat balls that are often mistaken for a grain, may have the distinction of being the first truly Israeli food product. Cooked up in 1950s Israel, the product was just one answer to the food shortages and rations that characterized the era. Whether called Israeli couscous, pearl couscous, ptitim, or “Ben-Gurion…
-
DIY Seltzer Drinks
“Seltzer on the Jewish table is like wine on the French table.” So said my 91 year-old Grandma, Beverly Sober, on a recent Sunday afternoon. Seltzer is close to her heart, and with good reason. Her father, my great-grandfather, was a soda fountain salesman in Baltimore for decades after emigrating to the U.S. from Russia….
-
Ready. Set. Garden.
Becca Bodenstein is a nature guide, garden grower, and environmental teacher in LA’s Jewish community. As the Director of Jewish Life at the New Community High School, she teaches 11th grade Judaism and the Environment text course and runs the school’s organic garden. Bodenstein, who knows about Jewish gardening from the ground up, will share…
-
Eli Miller: A Day in the Life of a Seltzer Delivery Man
Seltzer delivery is a dying art. Once, hundreds of “seltzer men,” as they liked to be called, drove the city and walked the streets of New York, carting cases of pressured siphons through rain and snow. Now, less than a dozen remain and, like Jedis with their arcane knowledge and mystical allusions to better days…
Explore
Most Popular
In Case You Missed It
-
Fast Forward Atlanta man fired following wife’s antisemitic rant against father of slain American-Israeli soldier
-
Opinion When Jewish migrants were trapped and terrified in Florida — like Alligator Alcatraz inmates today
-
Opinion Trump’s attacks on the Smithsonian come straight from the Nazi playbook
-
Fast Forward As NYC mayoral race heats up, a Jewish school is now requiring parents to show proof of voter registration
-
Shop the Forward Store
100% of profits support our journalism
