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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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…
The Latest
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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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This Progressive Jewish Farm Is Producing Mezuzah Parchments — Ethically
For years, production of the klaf, the parchment used for mezuzahs, was outsourced to companies in Israel, or in the Hasidic parts of Brooklyn. But now, it’s also happening in Connecticut’s progressive-thinking Adamah farms. “We eat the meat, we eat the organs, and now we’re using the skins,” says Shamu Sadeh, the director of Adamah…
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A Luxury Seafood Chef Turns Kosher – In The Heart Of Tel Aviv
I have never kept kosher and, to be honest, have no intention of ever doing so. This is not a judgment on anyone’s way of life or a confession of my own shortcomings when it comes to reverence for Scripture — it just means I’m the perfect person to review NOMI, a newly opened kosher…
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Mike Solomonov’s New Venture Shows Israeli Food Is More Than Falafel And Hummus
At K’Far, Mike Solomonov’s newest Philadelphia-based restaurant venture, 2018 James Beard Award winner Camille Cogswell will be making feta-stuffed burekas and other signature Israeli pastries for this all-day restaurant. “We’re going to be showing another facet of Israeli cuisine,” Solomonov told Eater Philadelphia. Instead of the same tired spread of hummus, falafel and schwarma, K’Far,…
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Making The Case For Immigration — For Purely Culinary Reasons
Thanks to the creativity of starving peasants bent on pushing the limits of human gastronomy, every culture has a variation on fried chicken, from Jewish-German schnitzel to Japanese chicken karage to Southern fried chicken specials. If you’ve ever been intrigued by how food can have so many cross-cultural similarities, “You and I Eat The Same,”…
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Recipes What To Eat When You’re Recovering From Cancer
In 2018, an estimated 1,735,350 people were diagnosed with cancer, making it one of the leading causes of death worldwide. Chances are someone you know or will know in your lifetime will have cancer. Sarah Grossman and Tamara Green, both experts in cancer-care cooking, are familiar with these statistics. The two holistic nutritionists embarked on…
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