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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Jewish Barbecue Is The Best — Even If You Hate Brooklyn BBQ
Some senators recently took to Twitter to mock Vice’s new article on the rising popularity of Brooklyn barbecue. The article went viral as people took affront to the pathetic, sparse spread and New Yorker exceptionalism. The Internet has spoken, and it has declared Brooklyn barbecue ‘not a thing.’ Why is Brooklyn barbecue taking over the…
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The One And Only Kosher For Passover, Fairly Traded Chocolate
The only formally certified fair trade and kosher for Passover chocolate of recent years, no longer exists, exactly. In 2013 some of the chocolate bars made by the fair trade Equal Exchange Chocolate were certified kosher for Passover. This first-ever Passover kosher/fair trade certified chocolate combo resulted from a project initiated by Ilana Schatz, Founding…
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How Jewish Food Infiltrated The Mainstream
There’s a Chinese restaurant on every corner of New York City, followed in short order by a Mexican, Thai and Asian one. So why aren’t there more Jewish restaurants? Are there any foods that are indigenous to the Jewish people? Do the immigrant roots of Jewish food make it less appealing to the culinary avant…
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Where Does Your Falafel Come From? An Interview With Celebrity Chef Adeena Sussman
Celebrity chef Adeena Sussman recently moved to Tel Aviv after years of working her food magic in New York. I sat down with her this past week to talk about Chrissy Teigen, Israeli food versus American food, and how to eat more adventurously. “My move to Israel drove me to understand what Israeli food means,”…
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How Instagram Became The Biggest Source Of Shabbat Dinner Anxiety
Recently, I decided to drop out of all my food-based Facebook groups — there are only so many pictures of homemade macarons with perfect “feet” I can take without feeling bored. I love to cook—and eat—but when I prepare a perfect batch of challahs, my first impulse is not to take a photo and post…
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Ginger-Chicken Soup, Almost Instantly
If you don’t have an Instant Pot and would like to make this soup the traditional way, combine all ingredients in a large pot, bring to a boil, then lower the heat and simmer 2½ –3 hours before continuing with Step 3 below. 1 whole chicken cut into parts 1 cup peeled and sliced carrots…
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Speedy, Spicy Seder
Whenever I attempt to put a fresh twist on a Passover Seder — eschewing brisket for something lighter, faster and more modern — I watch the faces of my children fall. Brisket is their favorite; brisket, apparently, is forever. I’ve never attempted to host a Seder without matzo ball soup, but it’s no secret that…
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Speedy, Spicy Brisket
If not using the Instant Pot, cook brisket in a 325˚F oven for 3½–4 hours. 1 tablespoon sweet paprika 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 6 cloves garlic, minced 1 5-pound 1st-cut brisket, cut into three triangular pieces 1–2 canned or dried and reconstituted chipotle peppers(or add ½–1 teaspoon chipotle chili…
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An Entire Meal Composed Of Hamantaschen? Sign Us Up!
Everyone likes hamantaschen, but could you consume a holiday meal composed solely of these tasty, somewhat historically inaccurate treats? That is the challenge I took from Breads Bakery’s Purim offerings this year. The raw material was certainly there, from their savory offerings to their sweet to their ultra-sweet. A three-course hamantasch dinner was surely a…
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10 Last Minute Mishloach Manot Ideas
Purim is noisy, rowdy and ultimately delicious. We shout and stomp our feet and crank our graggers. We eat, we drink and we make merry — we must, it is one of the mitzvahs of this holiday! In my opinion, no other Jewish celebration is as much fun. But there’s a more serious and heartwarming…
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Should You Give Tubi 60 A Shot This Purim?
When I opened the carefully packaged bottle of Tubi 60 with my colleagues, we were all a bit skeptical, to say the least. It was cloudy, yellow — and it smelled like trees. Upon first sip, an (of-age) intern compared the taste to “being dragged through a wind turbine…in a good way.” “It’s a powerful…
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