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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Recipe: Roasted Salmon Topped With Squash & Zucchini Crunchies
A side of salmon can always feed a big crowd, and this recipe – a staple of mine — works well for guests of all ages and palates. Beautiful salmon topped with crunchy spiralized squash and zucchini ribbons: the colors are gorgeous and the taste is delicious. You just can’t go wrong. I like my…
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Kim Kushner’s Sexy Red Kale with Red Beets & Fresh Dill in Meyer Lemon Vinaigrette
I love the look of red kale and red beets. I know that salad isn’t supposed to be sexy — but the colors of this one make it so. I use whole endive leaves, peeled off gently one at a time to maintain their beautiful flower-petal appearance, and toss with the deep red kale, crimson…
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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…
The Latest
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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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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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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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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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