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
-
C’est Délicieux: Joan Nathan Discusses Her New Book on French Jewish Cuisine
Tomorrow Joan Nathan’s delicious new book, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France,” debuts. Nathan dug deep into the countryside and cities of France to unearth 200 wonderful recipes and the stories behind them. She talks with Forward Ingredients columnist Leah Koenig about her first food memories in Paris as a…
-
An Autumn ‘Blintz Break’
“Blintz break!” This was the catchy alliterative phrase repeated over and over at my family’s all-nighter Shavuot fetes, throughout my childhood. Annually, on the holiday known for its winning combination of marathon night-long Torah-learning and dairy consumption, we’d read a few passages and then – predictably – scream “blintz break,” amped up on coffee, as…
-
Mixing Bowl: Biblical Beer; Foodie Halloween Costumes; Croissants in Israel
• Beer might be the “in” drink of the moment, but it goes back as far as ancient Israel. The Biblical Archeology Review this month traces the bubbly drink’s roots in “Did the Ancient Israelites Drink Beer?”. • The Fork in the Road blog reports that the famed Guss’s Pickles, which closed its 85-year old…
The Latest
-
Dipping Into Israeli Olive Oils
You can hardly call Israeli olive oil a new product — the roots of olive trees in Israel can be tracked back at least 7,000 years, and remnants of olive oil presses dating to the 9th Century B.C.E. have been unearthed. (Olives are also one of the seven species mentioned in Deuteronomy.) But the awareness…
-
‘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…
-
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…
-
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,”…
-
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…
-
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…
-
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…
-
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…
Explore
Most Popular
- 1
Fast Forward CA Gov. Newsom says he regrets apartheid comment, ‘reveres’ Israel in new interview
- 2
Opinion We must rewrite the rulebook for fighting antisemitism — or conspiracists like Joe Kent will win the narrative wars
- 3
Looking Forward We need to talk about New Jersey’s Jewish master of literature. No, not that one
- 4
News Mamdani voices concerns about synagogue buffer zone bill poised to pass NYC Council
In Case You Missed It
-
Culture In my Passover memories, the magnolia trees of Brooklyn are always in bloom
-
News Analysis: NYC synagogue protest protection vote gives Mamdani cover
-
Opinion Israel’s best-case scenario in Iran may also be its worst
-
Fast Forward Hundreds of Diaspora leaders call for action against ‘Jewish-extremist terror in the West Bank’
-
Shop the Forward Store
100% of profits support our journalism
