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
-
Nigella Lawson’s Emergency Brownies
This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the pan. And they can be turned into glorious sundaes: squodge into glasses with ice…
-
Nigella Lawson Opens Up About Cooking As A Feminist
Nigella Lawson is flawless. She has a cooking show and her own line of cookware. Her new cookbook At My Table: A Celebration Of Home Cooking is a cozy glimpse into the friendly, reassuring world of home cooking. Angelina Jolie was going to play her in a movie. Blood, Bones and Butter is one of…
-
Nigella Lawson’s Chocolate Olive Oil Mousse
I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favorite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavor to the mousse, it creates its smooth, soft…
The Latest
-
A Very Jewish Foodie Rates Canada’s 100 Best Restaurants
It’s a tough job, but somebody’s got to do it. For four years, Toronto-based journalist Jacob Richler’s edited Canada’s 100 Best Restaurants, an annual ranking of fine-dining establishments across the Great White North. To much hoopla, Richler released this year’s list last week. Even if you’re not Canadian, Richler’s name might ring a bell. He’s…
-
Recipes Estelle’s Chicken Soup
Makes about 6 quarts, serving 8 to 10 EQUIPMENT Large slotted spoon 10- to 12-quart stockpot Tongs INGREDIENTS 6 quarts chicken stock 1 (4-pound) chicken, preferably all-natural or organic, cut into 8 pieces 1 carrot, trimmed, peeled, and cut into ¼-inch cubes 1 small onion, cut into ¼-inch cubes 1 leek, white part only, trimmed,…
-
A Healthier Sweetener From The Land Of Milk And Honey
Jews and sugar substitutes go way back; Sweet ‘n’ Low, possibly the mother of all artificial sweeteners, was created by the Eisenstadt family in the 1950s. Now comes word that an Israeli company is sweetening the pot. Heylo, a Tel Aviv startup, is unveiling an all-natural “patented sugar alternative” that promises all the decadence with…
-
With ‘Beyond Sushi’, Kosher Industry Is Going Increasingly Vegan
The same week the Forward reported on the decline of kosher dairy restaurants in Manhattan, we learned that kosher vegan chain Beyond Sushi opened its sixth New York location – on a pricy Soho block, no less. The timing didn’t strike us as a coincidence. High-design, moderately priced quick-service restaurants are conquering New York; why…
-
The Jewish Side Of Freds at Barney’s — Michael Cohen’s Favorite Lunch Spot
In one of the most expensive neighborhoods in the world, lives one of the most expensive stores in the world, and inside that store lives one of the most beloved restaurants in the world. I’m speaking of course about the Upper East Side, about Barney’s, and about Freds. Because when we talk about Barneys, we…
-
Breads Bakery Rolls Out A New Line Of Cheesecakes In Time For Shavuot
I won’t mince words here: Cheesecake is the pinnacle of human creation. We can thank Greece for the splendid innovation of the cheesecake, but these days it seems like Jews are at work crafting the most scrumptious cheesecake. May is the holiday when the sun removes its winter hat, when flowers poke their heads above…
-
Mouthwatering Chili Mushroom Pakoras
‘ Chili Mushroom Pakoras (Dumplings, or Tempura-fried Vegetables) These delicious fried dumplings are a perfect snack, side dish or appetizer. It is especially loved by kids, and can be dipped in tomato sauce or chutney. Prep time: 5 minutes Cooking time: 20 minutes Total time: 25 minutes Makes around 25-30 pakoras · ½ cup/ 120…
-
How Did The Pickle Become A Jewish Food Staple?
The pickle! That fermented flavor, that solidly sour mouthfeel, that palate-cleansing post hotdog taste. The bright green, with its violent crunch! How we Jews love our pickles! But how did this love affair begin? Immediately I think of a time when Jewish pickle vendors hawked their wares on the streets of the Lower East Side….
Explore
Most Popular
- 1
Film & TV Bonhoeffer biopic tells of a pastor turned would-be Hitler assassin — but is the story true?
- 2
Culture At 95, Shaindel Schreiber is still dispensing babka and advice on the Lower East Side
- 3
Fast Forward Trump attorney general pick Pam Bondi: 5 things Jews should know
- 4
Opinion As a Jewish biblical scholar in Houston, I’m enraged that Texas is adopting this biblically illiterate new curriculum
In Case You Missed It
-
News Israel reached a ceasefire in Lebanon. Why does Gaza seem so hard?
-
Culture Barbra Streisand recorded here — and so did Bob Dylan, Stevie Wonder, John Lennon and, uh, The Village People
-
Fast Forward Lee Zeldin, Trump’s pick to helm EPA, says he received bomb threat with ‘pro-Palestinian themed message’
-
Opinion We can be thankful this year — and Jewish wisdom can help
-
Shop the Forward Store
100% of profits support our journalism
