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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A Historian’s Cafe In Montreal’s Jewish Museum Re-Defines What Jewish Food Means
90,780 Jews live in Montreal. That’s 2.4% of Montreal entire population, according to a 2011 household survey. As a result, Jewish food has played a significant role in Montreal’s food culture, with the Montreal versus New York bagel debate perpetually rearing its head and the smoked meats Jewish immigrants brought to Montreal becoming the stuff…
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Dr. Ruth and Mr. Peanut Team Up To Give Sex Advice
“I love your nuts,” sex expert Dr Ruth says to Mr. Peanut in Dr. Ruth’s #Crunchtime Hotline, part of an unusual marketing strategy from the Planter’s brand, which is owned by Kraft/Heinz. Dr. Ruth might be ninety years old (while Mr. Peanut is 103 years old), but her sex advice is timeless. “Tell your friends…
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In The Heart Of Oregon — A Kosher Brewery Thrives
To make the Janis Hoplin beer from Leikam Brewery, first gather all the ingredients for a 6-8 hour brew day. Meld the grains for an hour and a half. Put in about 400 pounds of barley. Then put the beer in the fermenter for about three weeks. Then bring the beer to a conditioning tank….
The Latest
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Oxford Students Are Trying To Ban Kosher And Halal Meat
At Somerville College in Oxford, the Junior Common Room, a student representative group, passed a motion to ban meat that was not stunned before slaughter. As Jewish law forbids the use of stunning, and it has been the subject of contentious debate among halal-eaters, this has been perceived as a ban on kosher and halal…
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Celebrate Valentine’s Day With These Kim Kushner Recipes
Flourless Chocolate-Almond Gooey Chewy Giant Cookies Feel free to swap out the almonds for your favorite nuts. As you’ll see, I suggest placing parchment squares (aka parchment paper that’s been cut into small squares) in between each cookie after they have been baked and cooled to prevent them from sticking to one another. Makes about…
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Boris Fishman Celebrates Soviet Food In ‘A Savage Feast’
It took author Boris Fishman close to six years to figure out “A Savage Feast”. It went through many iterations, as a cookbook, as a pure memoir, and ultimately ending up as a fusion of the two. The idea was born in 2004, when Fishman’s grandmother, whom he calls “the kitchen wizard of the family,”…
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Boris Fishman’s Soviet Fish Soup Is Better Than It Sounds
His and Hers Ukha “Russians had spoons four hundred years before they had forks,” Boris Fishman told the Forward. “It’s soup country, and this is the mother soup.” Time: 1 hour each Serves: 6–8 Two nearly identical recipes, with quite different outcomes. The salmon, though meatier, should produce an impossibly delicate, almost refreshing broth in…
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I Heart Kim Kushner’s Kosher Cookies
I know, I know: Valentine’s Day is not a Jewish holiday. Still, when Kim Kushner’s new cookbook, “I Heart Kosher,” landed on my desk, my heart beat a bit faster as I flipped through the dessert section and read her recipes for marvelous meringue kisses, chocolate-dipped figs with pistachios & rose petals, and flourless chocolate-almond…
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Russ and Daughters’ Brooklyn Location Is Finally Here
Russ and Daughters might already have a Forward Food Award-winning cafe, and a miniature location at the Jewish Museum, but owners Josh Russ Tupper and Niki Russ Federman aren’t resting on their laurels. They’ve decided to emigrate out of the confines of Manhattan, where every foot is worth a premium, and into Brooklyn, where certain…
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Andrea Chesman Is Making Animal Fat Great Again
Andrea Chesman’s cookbook “The Fat Kitchen” is dedicated to cooking with animal fat, whether it is lard, tallow or poultry fat (otherwise known as schmaltz in certain, Forward-esque circles). Fat is universal, from Jewish schmaltz to Indian ghee to Mexican lard and it’s making a comeback just in time, as many old family recipes were…
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After A Five Year Ban, Oded Brenner Is Back To Making Chocolate
There is no man named Max Brenner behind the international chain “Max Brenner”, but there is a Max Fichtman and an Oded Brenner, business partners who lent their names to the title when their first shop opened in Tel Aviv in 1995. After an acrimonious split with Fichtman — Brenner, who served as the face…
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