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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This Rosh Hashanah, Celebrate With a Classic Persian Dish of Antiquity
One of the greatest glories of Jewish cuisine is its diversity – a celebration of the Diaspora that touches upon the antiquity of our people, as well as the joys and sorrows and memories that are the apron strings we cling to as the New Year turns. As an Ashkenazi Jew, my memories are closely…
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Kim Kushner’s Gingery Healing Broth With Mushrooms, Carrots, Leeks & Kale
This is more than just an amazingly fragrant soup: it’s an all-in-one pot meal. Chicken, veggies, and noodles in a light, gingery-garlic golden broth really nourishes in more than one way. I know that traditionally chicken matzo ball soup is meant to be the go-to when you’re feeling under the weather, but I opt to…
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Where To Book A Rosh Hashanah Restaurant Dinner
If you’re looking forward to Rosh Hashanah dinner – but not necessarily to cooking – fear not. Restaurants around the country are rolling out special menus for the High Holidays this year. Here are some of our favorites. Please note: None of these are kosher. Prices are per person, and don’t include taxes, beverages, or…
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The Fascinating Story Behind ‘Russ & Daughters’, On Exhibit Now
View this post on Instagram A post shared by Center for Jewish History (@centerforjewishhistory) on Aug 30, 2019 at 11:45am PDT Delicious, but such tiny portions. That’s the feeling after noshing on “Russ & Daughters: An Appetizing Story”, a compact exhibition that opened this week at the Center for Jewish History in Manhattan. Russ &…
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Leah Koenig’s Chicken Hamin (Stew) With Bucatini
Preparation time: 15 minutes Cooking time: 8 hours 15 minutes Serves: 6 Like other Shabbat stews, this dish, hamin macaroni, cooks overnight, and is traditionally served at Saturday lunch. Any thick, long pasta will work in this dish, but bucatini holds up perfectly to the low and slow cooking. • 1 pound (455 g) bucatini…
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In an Expansive New Cookbook, Leah Koenig Takes on the Jewish Culinary Canon
What is Jewish cooking? “It depends entirely on whom you ask,” Leah Koenig answers in the introduction to her latest book, “The Jewish Cookbook,” which contains over 400 Jewish recipes from around the globe. “Jewish communities fanned out from the Middle East to places near and far,” she writes. “These communities were bound together by…
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Toronto’s Newest French Bistro Is Inspired By…The Dreyfus Affair
Pop quiz: What was the Dreyfus Affair? If you’re thinking of the 19th-century case of a Jewish army captain falsely convicted of treason — and a pivotal moment in France’s history — you’re right. But a different Dreyfus affair — lower-case “A” — is unfolding in Toronto, where an ambitious young chef named Zach Kolomeir…
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Buenos Aires’ Famed ‘Mishiguene’ Restaurant Is Popping Up In NYC
Opening a Manhattan pop-up when your Buenos Aires eatery, 5,300 miles south, is still one of the hottest tables in town? A little mishugeneh, right? Exactly. Tomas Kalika, the acclaimed chef of “Jewish Diaspora” eatery Mishiguene, will open a temporary branch of his celebrated restaurant this weekend in a Meatpacking District space run by Lexus…
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Israeli Cuisine Is More Chic Than Ever, In Chicago’s New ‘Galit’
You’ve won a James Beard Award for your Israeli-accented cooking at pioneering New Orleans eatery, Shaya. How do you top yourself? If you’re Chef Zachary Engel, you open your own restaurant — and earn raves. Galit, Engel’s “Israeli immigrant cuisine” hotspot, opened in Chicago this summer to rapturous reviews – “a Middle Eastern masterpiece”, gushed…
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Everything Is ‘Sababa’ In Adeena Sussman’s Long-Awaited Israeli Cookbook
Tel Aviv-based food writer and recipe developer Adeena Sussman radiates a golden glow — and not just because the California native’s ginger-colored hair refracts every ray of Mediterranean sunlight. What Sussman emits is a natural warmth and ease and generosity of spirit, which is captured in her approach to food and shared in the pages…
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Recipe: Sour Lime and Pomegranate Chicken Wings
Dried Persian limes come in two shades—black and a sort of walnut-y tan—and are traditionally dropped whole into Persian stews and soups to add a hint of citrus and the singular funk that only fermentation can. I wanted to spread the love to other preparations, so I crushed the limes into a powder to form…
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