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
-
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…
-
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,”…
-
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…
The Latest
-
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…
-
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…
-
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…
-
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…
-
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…
-
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…
-
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,…
-
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,”…
Explore
Most Popular
- 1
Culture Inside the ancient Christian theology driving modern antisemitism
- 2
News Jews paused Indiana’s abortion ban — by turning a religious freedom law against the evangelical right
- 3
Opinion The moral degradation of Israel’s far right is even worse than you think
- 4
News Mamdani voices concerns about synagogue buffer zone bill poised to pass NYC Council
In Case You Missed It
-
Fast Forward Seder under sirens: Israelis mark Passover in the shadow of war with Iran
-
Culture Israel closed the Church of the Holy Sepulchre and set off a Holy Week firestorm
-
Opinion The stories of Passover and Pittsburgh share a common humanity
-
News Seder subway stunt rolls Passover out in public — but watch that matzo ball soup
-
Shop the Forward Store
100% of profits support our journalism
