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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A Caprese Salad For The Winter Months
Unless you’re blessed with a budget for greenhouse-grown produce year-round, chances are that you’ll find yourself having to settle for mealy, lackluster tomatoes during the cold winter months. But even the saddest tomatoes utterly transform after a quick roast in the oven. The sugars break down and caramelize, leaving you with a delicious sweet and…
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Caponata: The Most Delicious Thing You Can Make With An Eggplant
One of the perpetual challenges of the Sabbath-observant Jewish cook is finding colorful and flavorful dishes to serve at Saturday lunch that don’t require tons of day-of prep work or any reheating. Enter Caponata, a sweet and tangy Southern Italian medley of cooked vegetables and fruits. Italian cooking, like most regional cuisine, varies widely depending…
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Recipes Beginner-Friendly Tiramisu
According to the Telegraph, tiramisu is the Italian word non-Italian speakers know best — after pizza, spaghetti, espresso and mozzarella. Given it’s delightful texture and taste, that’s no surprise to me. Thankfully, the delicious confection is nearly as easy to make as it is to enjoy. Tiramisu is a modern Northern Italian dessert with hotly…
The Latest
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Quick kosher Super Bowl snacks — chicks in blankets
I’ll admit it: I have no idea what teams are playing in the Super Bowl. My Sundays are normally spent eating brunch and baking cookies… basically avoiding all the places that might be crowded with fans watching a football game. Admittedly, I would care if my hometown team (the Chicago Bears) was in the running,…
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New Chelsea Market Pita Place Draws Crowds — But Is It Any Good?
Israeli import Miznon is Chelsea Market’s hottest opening since… well, since that other eatery with Israeli roots, Michael Solomonov’s Dizengoff, debuted at the Manhattan food hall. With lusty “steaks” and whole roasted heads Miznon chef/founder Eyal Shani has helped make cauliflower a fetish object and Instagram staple. His vegetable-forward menus and house-baked pitas have also…
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The Deli Report, Part 2: Here’s What The Future Looks Like
From your Tweets, emails and comments, we knew how much Forward readers loved deli. But your passionate responses to two recent roundups — one on the delis we lost in 2017; the other on delis in unexpected places — overwhelmed us. With such ardent fans, we think Jewish deli, once very clearly on the decline,…
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A Woman’s Place Is Not In The Kitchen — Until It Is
I was around 10 when I fell in love with cooking. I liked the way ingredients could be shaped and assembled by my small hands and transformed into something delicious — a quick and satisfying victory. But more than anything, I loved watching family members devour my food, what my then-pre-adolescent brain couldn’t have understood…
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Recipes Chocolate Treats With Fruits Of Israel For Tu B’Shvat
Hiker Steve Rock created these healthy, delicious snacks and cautions that they will “kick you down the trail a bit.” As they energize you for your day, they might also awaken our awareness of the seven species of the land of Israel — two grains and five fruits. This recipe uses almost all of them….
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How To Handle The Great Hummus Shortage Of 2018
Hummus has been in the news a lot lately, causing controversy over its origins (Israeli? Arab? Who knows?) but for all the hummus lovers out there, the worst news is yet to come. A global chickpea shortage has struck the world, driven by poor crops in some of the chickpea producing countries of the world….
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No ‘Cultural Genocide’ Here: An Israeli Sandwich Stays Out Of Hummus Wars
Celebrity cook Rachael Ray stumbled into a decades-long sideshow to the Israeli-Arab conflict last month: the hummus wars. American pollster James Zogby lashed Ray on Twitter for calling hummus, tabouleh and stuffed grape leaves Israeli, accusing Israel of “cultural genocide.” Falafel and hummus are points of contention in the culture war between Israelis and Palestinians….
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Recipes Star Vegan Chef Tal Ronnen Gives Classic Dip A Delicious, Healthy Upgrade
Makes 4 cups That retro classic, spinach and artichoke dip laden with cream cheese and sour cream, is transformed into a contemporary version that is still rich and creamy but allows the vegetables to shine. Kale’s chewy texture and peppery kick make it a bold stand-in for spinach. When sautéing the artichokes, take care not…
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