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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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…
The Latest
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Sandwiches of Israel: The Divine Sabich
Falafel and shwarma are so ubiquitous in Israel and in the American Jewish cuisine that it would be easy to think that there are no other iconic sandwiches of Israel. For those who think this – I am supremely sorry that up to this point, you have been deprived of sabich. A sandwich made in…
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Trans Fat: How A Staple of Parve Foods is Hurting Our Waistlines
A few years ago, walking down the hallway in my children’s school, I turned to a friend and said, “Is it my imagination, or are the kids getting heavier?” She smiled indulgently. A study done in Chicago day schools confirmed what I suspected; the number of overweight children is rising, particularly in the Jewish community….
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Q & A: Gil Marks Discusses His New "Encyclopedia of Jewish Food"
It’s hard not to be awed by the new “Encyclopedia of Jewish Food” by Gil Marks. With over 650 entries about almost every Jewish food imaginable and 300 recipes, the elaborate book spans the mundane (almonds, spinach) to the foreign (manti, a Bukharan Purim dumpling). Marks fills his reference guide with history, stories and interesting…
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The Passionate Pickler
Traditional Ashkenazi cuisine without fermented foods would be unrecognizable, not to mention less tangy. Latkes would be served without sour cream, and with no corned beef or sauerkraut, a deli sandwich at Katz’s would be nothing more than two vacant pieces of rye toast, unaccompanied by a sour pickle no less. Passover seders would have…
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Mixing Bowl: Bourdain and Safran Foer Meat Debate; Ben and Jerry’s Goes for Fair Trade
Former New York Times Dining Columnist Frank Bruni writes about Basil Pizza & Wine Bar, a restaurant in Crown Heights that stands out for appealing to the area’s Orthodox Community as well as its African American residents. Television food personality Anthony Bourdain and writer and vocal vegetarian Jonathan Safran Foer duked out the ethics of…
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Let it Rise: New Innovative Challah Workshops
A new crop of challah-making workshops popping up across the country is proving that truly, man cannot live on bread alone. By integrating yoga, music, meditation, activism and prayer into challah-making, these creative workshops offer a chance to connect to Judaism, community, and food in an informal manner that goes way beyond a sweet eggy…
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Parshat Noah: Pondering the Eating of Meat
In this week’s parsha, as Noah stands outside the ark surveying a post-deluge world, God blesses him and gives him new dietary parameters: “Every creature that lives shall be yours to eat; as with the green grasses, I give you all these.” (Genesis 9:3) This divine permission to eat meat is a big departure from…
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Yid.Dish: Brisket Goes South of the Border
To reinterpret Tennyson: In the autumn a not-so-young man’s fancy lightly turns to thoughts of brisket. Even in Los Angeles, the alleged city of no seasons, the days get shorter and the evenings get chilly. At such times my thoughts turn to big, comforting hunks of meat. This year I wanted a new twist on…
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