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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Anissa Helou Traveled The World, Searching For The Flavors Of Islam
“Her range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way.”— Yotam Ottolenghi Anissa Helou’s new book “Feast: Food Of The Islamic World” seeks to cover the depth and breadth of the…
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Four Easy Summer Salads For A Middle Eastern Fête
Last June I was in Israel, where almost every meal begins with a gorgeous array of small plates, collectively called mezze. These include hummus and other dips, along with a vibrant variety of salatim — salads — made from the ever-abundant local produce. Here in the Northeast corridor of the United States, June is when…
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Jonathan Safran Foer and Natalie Portman Get Real About Veganism
Jonathan Safran Foer’s seminal work “Eating Animals” has a reputation that precedes it. “It’ll turn you into a vegan,” I was warned, repeatedly, when I started reading it. “It turned Natalie Portman into a vegan.” While “Eating Animals” ultimately held less sway over me than a schnitzel baguette does, the book certainly made me feel…
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Synagogues Are Going Vegan. Is Tofu Cholent The Future Of Kiddush?
The Synagogue Vegan Challenge was simple. Five synagogues. $25,000, distributed equally between them. A commitment to giving a year’s worth of vegan programming. Funding was provided by VegFund, a program that provides grants vegan activists of all sorts. The money, as per the Q&A on the site, is designated only for the purchasing of vegan…
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Making Recycling A Norm In The Religious Community
ReJews is a nonprofit organization that bills itself as the face of recycling in the Jewish world. Environmental consciousness is rarely seen as a uniquely Jewish concern, sidelined for the more flashy causes of Arab-Israeli coexistence, religious rights, concerns about assimilation and the like. But recycling is important, according to Henry Goodelman, ReJews founder, and…
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Recipes Knock Your Father’s Socks Off With This ‘Dessert Of Mankind’
Dessert of Mankind Below is an excerpt from Will Goldfarb’s new cookbook, “Room For Dessert,” followed by one of his iconic recipes, just in time for Father’s Day. “I’ve thrown away my horoscopes. I must have spent a dollar on every goddamn star in the goddamn planetarium.” Holly Golightly, Breakfast at Tiffany’s Sounds like This…
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What We Talk About When We Talk About Baconnaise
What is baconnaise? I first began hearing the name bandied around when I began research on bacon substitutes. I heard whispers of it in restaurant bathrooms and in anonymous comment forums dedicated to the goings on of the kosher world. I had to know more about this mysterious substance, this bacon-flavored yet bacon-less mayonnaise, this…
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How To Throw Your Own Interfaith Eid Dinner
Eid al-Fitr (meaning the feast for breaking the fast) is the celebratory feast that marks the end of Ramadan, a month of fasting, prayer and introspection for Muslims. It’s a day of thanksgiving and joy, where Muslims wear new clothes, prepare delicious foods, put up lights and decorations and give each other gifts. And increasingly…
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Recipes Who Can Resist My Top Gun? A Father’s Day Recipe
Who Can Resist my Top Gun? The following is an excerpt from Will Goldfarb’s new book, “Room For Dessert,” followed by one of his iconic recipes, just in time to cook your father something memorable for Father’s Day. “You’re everyone’s problem.” Millions apparently. Originally this dessert was inspired by the Cristina of Turin and the…
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Molly Yeh Is Bringing Jewish Cuisine To The Food Network
Molly Yeh is a big deal, but she’s about to get a lot bigger. For nine years her blog “My Name Is Yeh” made waves around the Internet. Now she’s about to head to the silver screen, with her new Food Network show Girl Meets Farm. I spoke with Molly about her new yogurt-focused cookbook…
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Recipes Vegan Everything Bagel Salad For The Start Of Summer
Everything Bagel Salad Makes 2–4 Servings Brunch in old-school Brooklyn meant one thing and one thing only: a fresh, untoasted everything bagel slathered with cream cheese and piled high with slivers of cured or smoked salmon. Slices of tomatoes, red onions, and capers are all permissible additions, and you can probably sneak in a few…
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