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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‘Eatwith’: The Airbnb For Dining While Traveling
When people travel, they often do it in a bubble of airport-hotel-well reviewed restaurant-hotel-airport. Travelers visit foreign countries without talking or eating with any of the locals there. One app, Eatwith, is looking to change that. Offering 5,000 in-home culinary experiences in 130 countries all over the world, with some 20,000 hosts and 150,000 guests,…
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The Secrets of Reserve Cut’s Albert Allaham
Albert Allaham spends some days in a well-tailored suit and some days getting his hands bloody, slaughtering the animals that will become a dinner at his luxe kosher restaurant Reserve Cut. And he’s not the first of the Allahams to do this — he’s from a long line of Syrian butchers going back 200 years,…
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Kosher Vegan ‘Beyond Sushi’ Heads To Shark Tank
He’s going from Hell’s Kitchen to the Shark Tank. Guy Vaknin, whose kosher-vegan Beyond Sushi chainlet has become a Big Apple phenomenon, will make his debut on ABC-TV’s Shark Tank this Sunday. The Israeli-born Vaknin, who made it to the Hell’s Kitchen finals in 2012, will face the “Sharks” — a panel of tough tycoons…
The Latest
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Attention, New Yorkers: Fairway Is Now Carrying These 15 Israeli Products
On a muggy October morning, I trekked over to the Fairway Market in Red Hook, Brooklyn, for a breakfast event with representatives of 15 Israeli companies who offered samples and information about their products. The promotion, called “Taste Israel: A World of Flavors,” was presented in the Fairway café overlooking the waterfront. The products will…
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Here Are The Most Surprising Ingredients To Take Your Chicken Soup To The Next Level
Continuing in the tradition of pulling the curtain off the weird, delicious, and unexpected secret ingredients in Jewish foods — today we have chicken soup, that eternal Jewish comfort food. In fact, soup is one of the most forgiving recipes you can ever make in a kitchen. It absorbs the mistakes you make, it doesn’t…
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One Jew’s Very Unkosher Business: Stone Crabs Delivered To Your Door
When it comes to Jews and seafood, the relationship is that of a belligerent, occasionally rebellious child determined to indulge in the forbidden tastes of the world. But not for Shelly Abramowitz, the big-time restauranteur responsible for 80s hotspots like Castanel’s and Cafe Society. As stone crab season draws near, Abramowitz’s business kicks into high…
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The Controversial Bagel Emoji Is Finally Here
She’s flat. She’s a soft shade of beige, gently browned at the bottom. She’s naked, no toppings in sight. She’s the new bagel emoji, and she’s created a schism in the Forward editorial department. It’s breaking news in the food world: the bagel emoji that we spoke of in February (and argued about, obviously, because…
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The Strudel That Got Martha Stewart’s Seal Of Approval
Breads Bakery is a New York institution dedicated to mouthwatering bread, pastries and, crucially, its world-famous, self-trademarked babka. But is something else threatening to take center stage? Breads Bakery’s newly-created strudel, the result of a whole lot of recipe tweaking, is the bakery’s newest pastry masterpiece. I spoke to Breads Pastry and Viennoiserie Manager Edan…
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Smoked Watermelon Ham Is The Newest Kosher-Friendly Food Trend
This ham’s not kosher. But it’s not exactly treyf. That’s because the ruby-red, sweetly smoky ham at New York’s Ducks Eatery is a watermelon. As in, the fruit. The East Village eatery, which has built a fanatic following for experiments with plant-based foods, has been battling to keep up with demand for its new smoked…
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Recipes Nik Sharma’s Chile-Sumac-Pomegranate Nuts
It’s always good to have a snack on hand for unexpected guests, and even for yourself. I’m a huge fan of sweet, sour, and hot flavors, all in one bowl. So, I’ll often grab different types of nuts from the freezer and season them with this fruity combination of sumac, pomegranate molasses, and cayenne. This…
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Nik Sharma Doesn’t Want To Talk About Tradition Anymore
Nik Sharma, who recently made it to the upper echelons of the food world by landing a profile on the front page of the New York Times’ food section, is a man well equipped to talk about immigrant food. When we contemplate the legacy of immigrant food, as Jews often do, we have to consider…
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