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
-
More Kippahs Than Kilts at WhiskyFest 2010
As the Forward’s international whisky correspondent I was hoping for some modest representation of the tribe at the 2010 New York WhiskyFest this Tuesday. What I wasn’t ready for, though, was a minyan davening maariv in the lobby just before the doors opened for the non-VIP guests. That sense of hevruta set the scene for…
-
Fighting Food Demons with Kashrut
My first roommate nine years ago told me a secret to stop snacking at night: eat one small piece of sliced turkey. Then, as someone who keeps kosher, I wouldn’t be tempted to eat any dairy cookies or ice cream for the rest of the night. It actually worked. Another kosher diet success story was…
-
Cooking Shabbos Dinner After the Clocks Fall Back
I don’t usually make it my business to tell people how to spend less time in the kitchen. I can bang together a five-minute meal with the best of them but, time permitting, I prefer to tie on an apron and stay a while. Especially when the clocks fall back, and darkness seeps in around…
The Latest
-
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…
-
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…
Explore
Most Popular
- 1
Fast Forward Unarmed man who tackled Bondi Beach Hanukkah attacker identified as Ahmed al-Ahmed
- 2
Opinion I grew up believing Australia was the best place to be Jewish. This Hanukkah shooting forces a reckoning I do not want.
- 3
Fast Forward Hanukkah shooting leaves at least 15 dead at Australia’s most popular beach
- 4
Fast Forward Father and son suspects in Bondi Beach Hanukkah attack identified as Sajid and Naveed Akram by law enforcement
In Case You Missed It
-
Yiddish רבנישע כּתבֿים ווײַזן אומגעריכטע פֿאַרבינדונגען צווישן ייִדיש און לאַדינאָRabbinical texts reveal surprising links between Yiddish and Ladino
לויט אַ נײַ בוך פֿאָרשונגען האָבן טראַדיציאָנאַליסטן אין ביידע עדות געהאַלטן, אַז ייִדן מוזן אָפּהיטן זייער גערעדט לשון
-
Opinion Why Poland’s president canceled his menorah lighting — and how the West helped make that happen
-
Fast Forward 4 House Democrats introduce bill that would enact progressive vision for fighting antisemitism
-
Yiddish אַ ייִדיש־רעדנדיק קינד דאַרף אַ „שטעטל“׃ ווי עלטערן קומען זיי אַנטקעגןIt takes a village to raise a child in Yiddish: How parents are doing it
מחוץ די חסידישע קרײַזן האָבן געוויסע עלטערן געשאַפֿן זייערע אייגענע ייִדיש־סבֿיבֿות
-
Shop the Forward Store
100% of profits support our journalism
