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
-
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…
-
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…
-
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…
The Latest
-
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…
-
Stuffed Full of Blessings
The harvest holiday of Sukkot does not have a mascot food like Chanukah and Purim; the closest it comes is the tradition to eat stuffed vegetables. We know why we make latkes and hamentaschen, but why do we stuff vegetables (and everything else) on Sukkot? The most traditional reason given for stuffing foods is that…
-
Yid.Dish: Mediterranean Challah
Growing up, each member of my family entered our neighborhood ice creamery’s annual, yet now defunct “create your own ice cream flavor” contest. We never won – all of our creations seemed to feature Cheerios prominently – but it sparked some creativity in the kitchen. So, when I learned to bake challah several years ago,…
-
A Basil-Scented Sukkah
One of my earliest Sukkot memories concerns wasted food. My father was the assistant rabbi of a large synagogue, which decorated its two enormous sukkahs with fresh fruits and vegetables: green peppers and apples and oranges. But even as a small child, I understood that once all that food had spent the eight days of…
-
Summer Sukkot Dinner: Heirloom Tomato Salad and Zucchini "Pappardelle"
Sukkot encourages us each year to eat autumn harvest meals outside in a roughly constructed sukkah, covered with leafy fronds and decorated with the fruits of the harvest, with a view of the night sky. My favorite way to celebrate the holiday is by preparing a spontaneous farmers’ market dinner. I go to the market,…
-
Reports From the Field: Gleaning Past and Present
“When you reap the harvest in your field and overlook a sheaf in the field, do not turn back to get it; it shall go to the stranger, the orphan.” – Deuteronomy 24:19 How wonderful that my tradition would like me to share with those less fortunate in my community. Where do I start? The…
-
Designing and Critiquing the Modern Kitchen
For many of us who love to cook, our favorite place in our homes is the kitchen. It’s our lab, family gathering room, where we learned from our mothers and fathers, the ultimate date spot and the source of our shabbos dinners. Sadly this narrative is mostly missed in “Counter Space: Design and the Modern…
-
Jonathan Gold and Ilan Hall Answer ‘Are Celebrity Chefs Good for Food?’
Are celebrity chefs good for food? That was the provocative question on the table batted around by LA Weekly food critic Jonathan Gold and four Los Angeles chefs at a Zócalo Public Square and at the Skirball Cultural Center last week. With Gold as witty inquisitor, the panelists — Susan Feniger one of the first…
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
News Mamdani voices concerns about synagogue buffer zone bill poised to pass NYC Council
- 4
Looking Forward We need to talk about New Jersey’s Jewish master of literature. No, not that one
In Case You Missed It
-
Fast Forward Man arrested over alleged firebomb plot targeting pro-Palestinian activist Nerdeen Kiswani
-
Opinion The moral degradation of Israel’s far-right is even worse than you think
-
News Jews in Iran and in the diaspora find respite in celebrating Nowruz amid war
-
Opinion The Orthodox world has abandoned its values by abandoning Palestinians
-
Shop the Forward Store
100% of profits support our journalism
