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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Virtuous And Delicious — The 10 Best Jewish Vegan Dishes In The U.S. Today
For vegans, is this a golden age of dining? Judging from these 10 fabulous plates, which make magic minus the meat, the answer is “absolutely.” Some of the eateries on our list are kosher; some are modern Israeli, or Israeli-inspired. A couple of them have Jewish chefs. Whatever their orientation, they might coerce even committed…
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How To Support Jewish Organizations That Provide Hunger Relief
Consider making a donation to one of these organizations, all of which support hunger-relief within the Jewish community: Masbia Soup Kitchen Network offers hot kosher meals to New York’s food-insecure population out of three dignified, restaurant-like settings, two in Brooklyn and one in Queens. It also gives out emergency care packages full of groceries to…
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Potato Pancake, Sure. But Can You Call It A Latke?
There was a lot of talk about grandmothers at the 9th Annual Latke Festival, held during Hannukah at the Brooklyn Museum: their recipes, their knuckles, their advice and their place at the hot stove. But no admitted Jewish grandmothers were on hand at the festival to insist on proper latkes. So what makes a latke…
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Are The Fried Locusts In My Taco Kosher?
The beady eyes in my taco glare back amid the citrus salsa and avocado, and peek out from behind a leaf of cilantro. The first bite is crunchy, and faintly nutty, like toasted corn — if toasted corn came with six legs and a pair of wings. Before long I’m popping individual fried locusts into…
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Shelsky’s Latke Wins People’s Choice At Latke Fest — Again
For the second year in a row (and the third time in four years), Brooklyn’s Peter Shelsky won the People’s Choice Award at Latke Festival (colloquially known as Latkefest), the annual fundraising dinner and latke-making competition, which was held Monday December 18 at the Brooklyn Museum. Shelsky co-owns deli and appetizing shop Shelsky’s of Brooklyn…
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Star Israeli Chef Teams With Ex-Chipotle Execs On Falafel Franchise
Einat Admony has made a name for herself in New York City. The Israeli-born chef owns a few restaurants, like Balaboosta and Bar Bolonat, which have attracted a lot of interest. But there are those who say that her real forte is her two fast-food restaurants (actually two-and-a-half) called Taïm that sell falafel in SoHo and…
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Recipes Goldie’s Golden Noodle Kugel
My great-grandmother Goldie never measured what she cooked, so these are the approximations that my mom and Zayde wrote down when they were cooking with her. My mom usually uses less margarine (or butter) and sour cream but more noodles. Zayde usually uses more sour cream, butter and noodles. It always tastes great! 8-ounce package…
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My Zayde Has Cooking Down To A Science
“My father would always say that there are two kinds of people: those who eat to live and those who live to eat,” my grandpa, who I call Zayde, said to me over the phone. “I definitely eat to live.” And, believe me, if you knew Zayde, you’d know that this could not be more…
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Zayde’s Top-Secret Recipe
“For me, noodle kugel has special significance because it is the one thing that I get credit for,” said my maternal grandpa, who I call Zayde. As you can tell from his daily eating routine, Zayde is not much of a chef. Though he can’t recall when my great-grandmother (and namesake) Goldie gave him the…
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Recipes Liza’s Stress-Free Latkes
I made my standard latkes last night, mixing things up only a little: Since one friend was gluten-free, I substituted brown rice flour for regular flour (or matzo meal) and it worked perfectly. And because I wasn’t in the mood for the fancy crème fraîche and salmon-roe garnishes I used when I took this picture,…
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The (Sour) Cream of the Crop
When it comes to latkes, we are a sour cream family. In fact, my mother thinks sour cream goes with everything. Not that there’s anything wrong with applesauce. But sour cream, or smetana in Russian, is in our DNA as one of the key ingredients in Russian cuisine. So this year, I’d like to take…
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