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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Fat of the Land
David Freedenberg told us how he once applied for a job with the New York Police Department’s counter-terrorism unit. He didn’t get the spot, which he says is just as well. “If I got that job, I would go to sleep at night thinking about Times Square blowing up,” he remarked. “Now I think about…
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News Yid.Dish: Homemade Challah for the Working Woman
I recently headed back to the office after being at home for nearly 18 months. During that year and a half, I renewed my relationships with my children, husband, self, and…my kitchen. I have always been one to cook and entertain, but being at home upped the ante. I turned play dates into dinner dates….
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Larry King Leaves CNN for Bagels Biz
You can take the boy out of Brooklyn, but apparently you can’t take Brooklyn out of Larry King. The Brooklyn-native and long-time newsman will step down from his helm at CNN later this year and step into a new role as a financial partner of The Original Brooklyn Water Bagel Company, according to the news…
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Oy Vey: A D.C. Restaurant Serves Up Jewish-Irish Fusion
“Others have a nationality,” the writer Brendan Behan famously noted. “The Irish and the Jews have a psychosis.” We also share a love of corned beef and raucous fiddle music — think folk and klezmer. Still, an Irish-Jewish fusion restaurant seems like a stretch. Enter the Star and Shamrock, a “modern-day neighborhood melting pot” on…
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Video: Making Corn Meal and Popcorn
The Forverts cooking show, “Eat in Good Health,” is out with a new episode. Here, Rukhl Schaechter and Eve Jochnowitz show us two recipes — and a chemical experiment sure to amaze (and amaize) — all using corn.
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Jewish-Style Deli Not So Jewish
David’s Brisket House in Brooklyn sounds like your archetypal New York Jewish deli. Its website features a nearly pornographic shot of luscious pastrami on rye with sliced pickles. It’s got a Crown Heights address for serious street cred. And it even closes Friday for religious observances. Except the observances are Muslim prayers. And the owners…
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Video: Making Sour Cherry Dumplings
The Forverts has launched a new online cooking show, “Eat in Good Health” with Rukhl Schaechter and Eve Jochnowitz. In the premiere episode, they prepare sour cherry varenikes, or dumplings. Watch the episode here:
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News Recipes of the Lower East Side
Jane Ziegelman’s new book “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement” (Smithsonian Books/HarperCollins) delves into the pantries of the lower East Side in the early 20th century. The book, slated for publication in June, will be released in conjunction with an expansion of the Lower East Side Tenement…
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A Very Traif Passover
It seems only fitting that a restaurant so dedicated to treyf that it named itself after the term for unkosher food should open during Passover. The brainchild of Jewish chef Jason Marcus and manager Heather Heuser, Traif — they spell it differently than we do — will have its soft opening this weekend in Williamsburg….
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News Matzo Ball Trade Secrets
If matzo is the bread of affliction, certainly the rock-hard matzo balls that grace seder tables everywhere are a modern affliction for many seder-goers. Making light and flavorful matzo balls often eludes even talented cooks. Perfect execution comes from the right combination of ingredients and techniques. Here, three of the most sought-after matzo ball makers…
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Deconstructing Matzo
In a tradition in which food choices can be as divisive as they are unifying, matzo stands as Judaism’s strongest culinary bond. Kosher keepers and hardcore vegans alike eat matzo; so do Jews from Spain, South Africa and Miami Beach. And while the strictly cultural and staunchly religious Jews share few opinions on theology or…
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