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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Apples: A Guide for the Perplexed
Many Jews begin Rosh Hashanah by dipping apple into honey, to start a sweet and good year. But, which type of apples should we dip in honey? Bake into our apple cake or pie? Use to make applesauce or simply enjoy as a snack? Choosing the right type of apple for each dish essential. So…
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Forverts Cooking Show: Rosh Hashanah Edition
In the fourth installment of the Yiddish Forward’s online cooking show, “Eat in Good Health,” Rukhl “Ray” Schaechter and Eve Jochnowitz’s prepare the traditional holiday dishes of roast fish and honey cake.
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Recipes Cooking New Recipes for a New Year
Since arriving in California twelve months ago, I’ve tried the dry flesh of Chinese Jujubes, zest from the green and orange Yuzu lemons, ventured the tendrils of the Buddha’s hand and tried no less than 100 varieties of stone fruits. For this dedicated fruit lover, all of this is marvelous. Still this leaves me with…
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The Mixing Bowl: Delicious Stories from the World of Jewish Food
Joan Nathan writes from Perpignan, France, where French Jewish traditions have melded with those from North Africa, in her New York Times Rosh Hashanah article. She gives readers a taste of the region’s holiday with recipes for Semolina pastries with dates, meat stuffed vegetables and Tunisian carrot salad. Nathan will also be answering questions about…
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Honoring Family Traditions: A Persian Rosh Hashanah Feast
This year the final iftar, or breakfast for Muslims who celebrate Ramadan, falls on the evening of the first day of Rosh Hashanah. Iftar culinary traditions vary widely, much like those for Rosh Hashanah, depending upon the community where it is celebrated and the local foods. Louisa Shafia, author of “Lucid Food: Cooking for an…
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Much Ado About the Bagel Tax
Most locals in New York consider many of the city’s most iconic foods, like a street cart hot dog – best enjoyed while sitting in a park and studiously avoiding thinking about food preparation hygiene – a once-a-year culinary occasion at best. But there’s one New York staple that residents and sightseers, Jews and Gentiles,…
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Drink Your Honey This Rosh Hashanah – Mead and Hard Cider Cocktails
From an Epicurean and symbolic perspective Rosh Hashanah is practically synonymous with honey. This year, in addition to dipping apples into honey, my family will be drinking it as well. Not in its viscous, sticky form, but as mead an alcoholic honey wine, which is a bit yeasty and light in flavor, like wheat beer…
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Banh Mi Finally Arrives for the Jewish Palate
Ever since French colonizers arrived in Vietnam in the mid-ninteenth century and brought their countryside “salad sandwich” with them, which locals set marvelously askew using regional ingredients like cilantro and pickled daikon and carrots, residents of Vietnam have feasted on banh mi sandwiches. But only in the past couple of years, has the delicacy become…
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Memphis in August: (Kosher) BBQ Competition Sizzles
Every August, the parking lot of the Mid-South’s oldest Orthodox congregation fills with BBQ smoke. Forty-two teams from as far away as New York gather here to set up tents and spend most of a Sunday barbequing brisket, ribs, and beans as part of the annual Anshei Sphard-Beth El Emeth (ASBEE) Kosher BBQ Contest and…
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In Search of Mexican Pastrami
When I moved to Los Angeles last year, the first thing I noticed was that everybody here seems busy (but nobody ever gets anything done). The second thing I noticed was that Los Angeles is a pastrami town. I don’t just mean the famous delis like Langer’s and Canter’s. In Los Angeles, pastrami is often…
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Writing Jewish Recipes for Today’s Jewish Cooks with Leah Koenig
Forward Ingredients columnist, and founding editor of The Jew and The Carrot, Leah Koenig talks with us about creating and testing recipes for her upcoming cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen. Writing Recipes for Today’s Jewish Cooks from Jewish Forward on Vimeo.
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