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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‘Married’ Sardines and a Hug: The Hunt for Israel’s MasterChef Begins
The judges in the Israeli version of the international cooking competition hit “MasterChef” are as warm and supportive as a Jewish mother – but not quite as critical. Their behavior stands in sharp contrast to other countries’ versions of the internationally successful reality format, in which amateur home cooks ranging from high tech executives to…
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Planning a Sustainable Jewish Food Conference
I re-joined the Hazon staff at the beginning of the summer, after a three-year stint at ADAMAH. Since then, one of my major projects has been pulling together the East Coast Hazon Food Conference (our California staff is simultaneously working on the Hazon Food Conference – West Coast). At Hazon, people often ask about what…
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Food from the Tenements: What Jews Ate 100 Years Ago
Borscht? Kugel? Pastrami? What exactly did our ancestors eat when they first immigrated to the United States? This was the question on the table for discussion at a recent “Beard on Books” evening at the Tenement Museum. Jane Ziegelman, author of “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement,”…
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In Search of Kosher Gumbo
Of all the cultural adjustments that come with moving from the Bible Belt South to the Northeast, the one I was most unprepared for was dietary restrictions. Sure, back in Birmingham I knew the occasional vegetarian but save for a few folks with peanut allergies, most Alabamians are largely omnivorous. Which meant that importing my…
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Q & A: Sue Fishkoff Talks About "Kosher Nation" and Jewish Food
“Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority”, the new book by Sue Fishkoff, which came out last week, is the first comprehensive study of the Jews who produce, regulate, and consume an increasingly vast selection of manufactured and home-grown kosher foods. Fishkoff traces kashrut from its biblical origins…
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iCarly’s Spaghetti Tacos and Making Kosher Cool
I am ever-amazed and conscious of how much peer pressure plays into what we eat. I keep a kosher home and choose to eat only kosher meat outside the house. I feel safe sending my son to school at the JCC because it is kosher, but each time he goes to secular back-up care, I…
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Mixing Bowl: Super-Sol Goes Green; Renaming the Bagel; Foodie Events in Cali and NYC
Haaretz reports that Israeli supermarket chain Super-Sol will open a natural food store featuring “health foods, organic products, wine and cheeses and special gluten-free products.” Would a bagel by another name taste the same? The Wall Street Journal reports on a petition from bakers in Krakow, Poland to the EU to designate “obwarzanek krakowski” (a…
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Foodie Passions Take the Bimah at Bar and Bat Mitzvahs
The guests at Jack Cohen’s recent bar mitzvah enjoyed gefilte fish. Sounds familiar. But Cohen’s friends and family were not only treated to it at the kiddush lunch, but also by way of an in-depth PowerPoint presentation on the traditional Jewish food as part of Cohen’s ceremony. By choosing to delve into the complex history…
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Getting 270,000 Pounds of Fruit from the Backyard to the Food Bank
For Rick Nahmias, the idea was a no-brainer. For those Los Angeles residents who don’t know where their next meal is coming from, it is a blessing. Living in the San Fernando Valley, once home to vast groves of citrus and nut trees, Nahmias saw the fruit on neighbors’ trees fall and rot. He asked…
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Q & A, Part II: Gil Marks Discusses His New "Encyclopedia of Jewish Food"
Growing up in Richmond, Virginia, Gil Marks, author of the new “Encyclopedia of Jewish Food,” first developed the food bug when his mother told him that if he was going to keep complaining about her food so much, he should just make his own. So he did, experimenting with old and new recipes, which after…
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Eating Your Ideals at the Green Israel Summit
An environmentalist to my core, I tend to notice the use of disposable plates that are piled into landfills, the bowl of Washington apples when New York produces its own, the summer fruit salad in January and the typical plate of pasta at events – the only vegetarian option available. Needless to say, I’ve learned…
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