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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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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Life Discovering Roman-Jewish Cuisine
What would New York City be without its bagels and pizza? Jewish and Italian cuisines have given this city its most famous culinary staples. This Sunday, the Forward’s food columnist, Leah Koenig, will discuss the intersection of these two food cultures. As it turns out, Rome is one of the oldest continuous Jewish settlements in…
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News Yid. Dish: Bread Machine Egg Bread
Have an old bread machine hanging around? Want the taste of challah without the effort? I’ve made this delicious egg bread from a recipe in this cookbook. It’s delicious for sandwiches, french toast, regular toast, and dunked into soup. This past summer I bought my bread machine for $25 at the local Goodwill. It came…
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Yid.Dish: Classic Tabbouleh
I grew up eating my mother’s American tabbouleh–starchy, lemon-doused bulgur salad. This was the 1980s, when many American Jews were incorporating “Israeli-style” foods into their culinary repertoire. But while my mom’s tabbouleh was delicious, I later discovered that it hardly resembled the authentic version, which features a higher ratio of painstakingly chopped fresh parsley and…
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Culture Old World, New World Variations on Brisket
There are few holiday foods that call up tradition and memories as much as brisket or brust, as I’m told my great-grandmother called it. There are endless variations of recipes — each one boasting local influences from sweet paprika to Coca-Cola to spicy Mexican chiles. This Passover season, we share with you a recipe from…
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Fast Forward Passover Con Guacamole
During Passover, most American Jews forgo the zesty tacos and tortillas they savor all year. But what if someone knew how to prepare Mexican food without flour or leavening? What if his recipes were served during the holiday’s eight days in an upscale restaurant? “Several years ago I began experimenting with the infusion of Mexican…
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Recipes Gefilte Fish, Fried to Perfection
Americans are notorious for consuming fried foods, including the recent trend of deep-frying the Thanksgiving turkey. Yet our affair with hot oil has never spilled over into the realm of gefilte fish, much to the chagrin of Jews across the Atlantic. Fried gefilte fish might sound a bit unsettling to those familiar with the poached…
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Recipes Kitchen Sink Yellow Split Pea Soup
I know you know how it is. You look in the fridge and see half a cauliflower here, half a bunch of kale there, maybe a few lonely carrots or turnips hiding beneath the kale at the bottom of the drawer. And a new CSA box is due in a day or two. Times like…
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Curried Sweet Potato Latkes From Joan Nathan
Curried Sweet Potato Latke from Joan Nathan’s Jewish Cooking in America 1 lb sweet potatoes, peeled ½ cup all-purpose flour 2 tsp. sugar 1 tsp. brown sugar 1 tsp baking powder ½ tsp cayenne pepper 2 tsp curry powder 1 tsp cumin Salt and freshly ground pepper to taste 2 large eggs, beaten ½ cup…
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Culture Happy Ending
The following celiac-friendly dessert recipe is from Susie Fishbein’s new cookbook, “Passover by Design” (ArtScroll Shaar Press). Lemon Meringues pareve, non-gebroktsmakes 6 servings Meringues: 2 egg whites pinch of fine sea salt ½ cup sugar, super-fine if possible ½ teaspoon vanilla extract ¼ teaspoon almond extract Lemon Cream: 1½ cups sugar ¹⁄³ cup potato starch…
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Yid.Dish: Fava Bean Soup
2 or 3 pounds fava beans Extra Virgin Olive Oil 3 leeks* 2 or 3 stalks green garlic* 2 cups vegetable broth 1 lemon Salt and pepper Boil some water. While waiting for water to boil, remove fava beans from their pods. When water is boiling, add favas for three minutes. Strain, and run cold…
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