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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Celebrate Eat Drink Local Week
This week, New York celebrates its local foods with the Edible magazines’ “Eat, Drink Local Week”. If you live close by, you can enjoy the tart sweetness of a concord grape from the Fingerlakes, or delectable cheeses fermented in the rolling countryside of this beautiful state. CSA members around the country, who’ve signed up for…
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Mixing Bowl: Israel’s First Pork Cookbook; Kosher Wine Festivals; Adamah Goes West
Former JCarrot contributor, Jeffrey Yoskowitz writes in the New York Times Dining Section of the first Hebrew language pork cookbook, “The White Book” and the varying opinions surrounding the topic of “the white steak,” or pork, in Israel. J. Weekly announces a new Adamah fellowship on urban Jewish farming to start next summer in the…
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Adventures in Etrog Marmalade
Autumn – and its component parts – will forever make me swoon. Bejeweled night skies, decisive evening breezes, the twin smells of fire and dried leaves. Most of all, I am in love with all things harvest. Of course, it goes to follow that Sukkot is my favorite Jewish holiday. Some of my fondest Sukkot…
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The Fear of Raw Ingredients
My generation was raised to fear cookie dough. Salmonella could lurk in every rubber spatula, and terrible things would befall the child who ate a bite of a raw confection. Only baking could render the dough safe. Thanks to the recall of millions of eggs from Iowa’s Hillandale farms and Wright County Egg this past…
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Q & A (Part 2): Chef Amanda Cohen Chats About Vegetarianism and a Humorous Kitchen
Last week we sat down with the visionary vegetarian Chef Amanda Cohen of New York’s Dirt Candy, one of the city’s most acclaimed and forward thinking vegetarian restaurants. This week she discusses her vegetarian rebel philosophy, more Jewish food memories, and using humor in her restaurant. Eric Schulmiller: You were a vegetarian for sixteen years….
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A Farm to Sukkah Supper with Star Chef Michael Solomonov
I have always thought that there could be no better farm-to-table experience than a dinner hosted by Outstanding in the Field, an organization that brings chefs and farmers around the country together to experience the connection to the land via local and sustainable produce and artisan food-makers. The image of the long rectangular table stretched…
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Healthy Hebrew School Snacks
In just a few weeks, I will start teaching cooking at a Hebrew school in St. Louis. My only other experience with Hebrew school was teaching during high school, which was not my greatest success. Now several years older and wiser, I’m hoping that I can handle the job. One of the challenges that I’m…
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3 Infused Rye Cocktails
Today The Jew and the Carrot brings you a special beverage series for Sukkot. This morning’s installment discussed wines to try out in your sukkah. In the second installment here, we suggest experimenting with infused spirits, perfect for a harvest celebration. Along with Purim and Simchat Torah, the current holiday of Sukkot is a joyful…
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Sipping Under the Sukkah: Kosher Wines
Today The Jew and the Carrot brings you two beverage stories for drinks to enjoy in your sukkah. The first installment explores Kosher wines and this afternoon, check back for the second installment to learn how to infuse rye for the holiday. In past years, most oenophiles have looked at kosher wines as something to…
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Mixing Bowl: Hazon Food Conference, Kosher Vegan Burgers at Denny’s
Join Jewish farmers, rabbis, nutritionists, chefs and foodies to explore the dynamic interplay of food, Jewish traditions and contemporary life at Hazon’s 5th Annual Food Conference this Winter. There will be dozens of sessions and hands-on food workshops, joyful Shabbat celebrations, and delicious, consciously-prepared food at the December 23-26 conference. Prices go up Monday so…
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Q & A: Chef Amanda Cohen Dishes on “Iron Chef” and Jewish Food
The Jew and the Carrot recently caught up with Amanda Cohen, the visionary chef-owner of Dirt Candy – one New York’s most acclaimed vegetarian restaurants – who took on Chef Morimoto last month in a broccoli challenge on the Food Network’s “Iron Chef America.” Cohen, who put up a good fight but was ultimately defeated…
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