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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The First Kosher-Observant Winner Of ‘Chopped’ Is Only 12 Years Old
Rachel Goldzal is only twelve, but she’s already got a “Chopped” championship under her belt. The Staten Island native, an eighth grader at the Jewish Foundation School and the oldest of four, beat two other twelve-year olds and a ten-year old in the “Chopped” episode that aired on September 4. The Food Network hit, in…
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Harissa-Braised Chickpeas with Feta, Grilled Lemon, & Yogurt
Serves 4-6 Ingredients 2 tablespoons plus 1⁄2 cup extra-virgin olive oil divided 1⁄2 yellow onion finely chopped Kosher Salt 4 garlic cloves minced 1 tablespoon harissa 1⁄2 teaspoon anchovy paste (optional) 1⁄2 cup dry white wine Two 15-ounce cans chickpeas, drained and rinsed 4 thyme sprigs Freshly ground black pepper 1 lemon, halved Whole-milk Greek…
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Apple and Honey Pizza, Anyone?
Serves 2-4 Ingredients Dough: 1 1/3 c (173g) all-purpose flour, plus more for dusting 2/3 c (86g) whole wheat flour 1 tsp kosher salt 1/2 tsp instant yeast 1 c (236 ml) lukewarm water Toppings: 1/4 c (50g) olive oil 1 yellow onion, thinly sliced 2 sprigs fresh thyme 6 oz (170g) sharp cheddar, shredded…
The Latest
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Here’s How Molly Yeh Does Rosh Hashanah
High Holidays, remembers Molly Yeh, were “chaotic and all about the challah. We have never been a very formal family and the idea of dressing up and setting a fancy table seemed way too organized for us. People were always mingling about and sitting wherever they wanted and eating whenever they wanted. If I wanted…
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Sodastream Is Trying To Save The World’s Oceans
The ocean is filling up with plastic at an alarming rate. According to Earthday, about 8 million tons of plastic are thrown into the ocean every year. Plastic has been found eleven kilometers deep under water, which means synthetic fibers have penetrated even the most remote regions of the ocean. “We know we need the…
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The $5 Kosher Falafel On The Lower East Side
A post shared by Falafix (@falafix) on Aug 14, 2018 at 9:26am PDT As Jewish food takes a turn towards the Middle Eastern, falafel shops are sprouting up all over town, even in the old haunts of Jews from a hundred years ago, in the Lower East Side. One such shop is Falafix, a newly…
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Ben and Jerry’s Is Now Serving Ice Cream Bagels
It’s only available in London, but Ice Ice Bagel is already making headlines. The new cross-breed of carbs and dairy is available at Ben & Jerry’s in Soho, London. When Ben Cohen and Jerry Greenfield first decided they wanted to go into business together, they had their hearts set on infiltrating the bagel business. Though…
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The Only Rosh Hashanah Applesauce Cake Recipe You’ll Ever Need
SERVES 8 TO 10 The food most closely associated with Rosh Hashanah is apples dipped in honey, an autumnal gesture to shepherd in a sweet year. A lot of desserts feature apples and honey, and this super-simple cake (which requires one bowl and one cake pan) fills the bill. I like this cake so much…
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The Little Book Of Jewish Feasts Is Bigger Than It Looks
Leah Koenig’s “Little Book of Jewish Feasts” may be tiny, but the 25-recipe volume manages to feel deliciously expansive. Here, Koenig, whose previous cookbooks include “Modern Jewish Cooking” and “The Little Book of Jewish Appetizers,” reaches into the lesser-known pockets of the Jewish culinary landscape to unearth surprising recipes for the holiday table. With photographs…
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Recipes Caramelized Apple Strudel For The High Holidays
Parve, Vegan Serves 10 to 12 Apple strudel is one of those Old World desserts that few people bake from scratch anymore. The whole-grain dough in this recipe is very easy to make and roll out. I like to rewarm the strudel after the first day. PREP TIME: 20 minutes; dough rises 1 to 2…
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You’ll Never Think Of Leftovers The Same Way Again
In ‘Now & Again’ (forthcoming September 4, 2018), Turshen ventures beyond the recipes, into the tricky why’s and wherefore’s of cooking, offering timetables for serving (how long can that chili and cornbread lunch last in your freezer?) options for sides to accompany main dishes, and options for ways to reinvent leftovers. Here, Turshen deals with…
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