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
-
Recipes
Roasted Red Pepper Soup With Parmesan Basil Matzo Balls
Serves 4 For the soup 1 32-ounce carton of roasted red pepper and tomato soup (If you can’t find this in the supermarket, any prepared tomato soup will do.) ½ medium-size red pepper, cut in ¼-inch slices ½ onion cut into thin slices ½ cup half & half Chopped parsley to garnish the soup Put…
-
Recipes Slow Cooker Sabzi (Persian Herb Soup) With Lamb-Mint Matzo Balls
Serves 8 For the soup 1 3-pound chicken 2 32-ounce cartons of prepared kosher chicken broth Juice of 1 lemon 1 parsnip, peeled and cut in half 1 carrot, peeled and cut in half 1 stalk of celery, peeled and cut in half 1 medium sweet potato, peeled and cut in quarters 1 leek, cleaned…
-
Kosher Sushi Gets Gorgeous Makeover As Jewish Chefs Lead Vegan Charge
Call it nouveau vegan: As diners demand more healthful options, plant-based cuisine is having a moment — and Jewish chefs are leading the charge. One of the pioneers is Guy Vaknin, whose 5-year-old Beyond Sushi has exploded from a modest counter in Manhattan’s East Village to a five-restaurant chainlet. Days after Vaknin and his wife/business…
The Latest
-
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…
-
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…
-
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…
-
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…
-
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…
-
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…
-
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…
-
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…
Explore
Most Popular
- 1
Culture Inside the ancient Christian theology driving modern antisemitism
- 2
News Jews paused Indiana’s abortion ban — by turning a religious freedom law against the evangelical right
- 3
Culture In 1989, Harold Pinter and Jerry Schatzberg made the perfect Holocaust movie for 2026
- 4
News Mamdani to attend Passover Seder as he navigates ties with Jewish groups amid rising antisemitism
In Case You Missed It
-
Culture Two women race to save Persian Jewish music before it fades
-
Opinion Passover liberation and US liberty both summon us to remember and renew
-
Culture 70 years ago, this Jewish choreographer predicted our epidemic of loneliness and isolation
-
Culture Gene Shalit, a mensch with a personality as big as his mustache, turns 100
-
Shop the Forward Store
100% of profits support our journalism
