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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Behind A Secret Door In Tel Aviv, A Vintage-Style Restaurant Gem
I’m not asking for your sympathy, but I do want you to understand that being a restaurant reviewer in Tel Aviv is not all sunshine and salads. Take the night I was supposed to review Cordero in Tel Aviv’s swank Neve Tsedek district. It was a dark and stormy night, of the kind the Israeli…
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Hey, The Weird Bagel Mangling Was Actually Invented By Jews
America today is more divided than ever in living memory. The country faces a very real threat of civil war. We’re speaking, of course, of the rising trend of slicing bagels vertically like bread. The incomprehensible treatment of bagels was brought to the attention of the greater internet this week when a Missouri-based office worker…
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In Hospitality, Haimish Is Hot: Why Are Hotels Turning To Jewish Delis?
A new kosher deli wants to fill the pastrami-scented void left by long-departed Manhattan stalwarts Carnegie Deli and the Stage. Pastrami Queen, which opened inside Times Square’s sleek Pearl Hotel last week, is serving up house-made blintzes, old-school tongue sandwiches, and even chicken in the pot to sometimes befuddled tourists and seen-it-all locals. The eatery,…
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This Japanese American Jewish Cook Is Building A Lifestyle Brand For ‘Ethnically Blended’ Households
View this post on Instagram A post shared by KRISTIN ERIKO POSNER (@bynourishco) on Feb 21, 2019 at 2:41pm PST “Nourish Co is a lifestyle brand for ethnically blended and interfaith households,” the Japanese Jewish American Kristin Eriko Posner tells the Forward. “What we do is create nourishing rituals with them.” What that means is…
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What On Earth Is An ‘Amalek Kugel’?
This article originally appeared in the Yiddish Forverts. Shul was packed last Shabbos – not because of a bar mitzvah or aufruf, but because on the last Shabbos before Purim, Shabbat Zachor, we read the short passage that commands us to ‘erase’ our bitter enemy – the people of Amalek whose most famous descendant was…
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This Purim, Try Apricot-Spiked Cocktails With Apricot-Filled Hamantaschen
Eat cookies. Wear costumes. Carouse until there’s no telling the difference between “blessed is Mordechai” and “cursed is Haman.” Give gifts of food and drink to friends, and money to the needy. Purim rocks. This year, I decided to crank up the volume on my holiday consumables, coming up with a killer cookie-and-cocktail pairing: buttery…
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Recipe: The Ultimate Hamantaschen — With Three Different Fillings
There’s a reason hamantaschen recipes stress the importance of working with well-chilled dough. The cookies I made last––rolling out a ball of the dough from leftover scraps without giving it enough time to chill in the fridge––didn’t hold their shape in the oven and caused the filling to leak out a little. For the fillings,…
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Recipe: A Not-So-Old-Fashioned Cocktail For Purim
Traditionally, an Old Fashioned is made by muddling a sugar cube with bitters before adding the shaken liquor. Here, we substitute honey simple syrup, made by combining one part honey (instead of the more typical sugar) and one part water, and simmering until honey thins completely. (Chill before using.) Makes one cocktail 1 dried apricot…
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How Martha Rosler’s Attack On ‘The Woman In The Kitchen’ Made Men Angry
The year is 1975. A woman named Martha Rosler stands in a kitchen surrounded by gadgets, picking up each of them and naming them alphabetically with precise, controlled, angry movements. It’s an indictment of a certain kind of cooking demonstration, performed by the likes of Julia Child, and an indictment of a certain kind of…
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Recipe: BabkaTaschen
Sticking with a classic filling like poppy (but feel free to use chocolate, halva, prune, my cookie butter filling, recipe below, or whatever you like), I present to you the ultimate mix-up, mash-up Purim treat. This recipe yields approximately 12 large BabkaTaschen. These fillings and crumb toppings are just a suggestion. Feel free to use…
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Recipes These Gluten-Free Hamantashen Are Perfect For Purim
GLUTEN FREE HAMANTASCHEN Yields 1 ½ dozen Hamantaschen Ingredients: Filling: 2 cups water 1 cup poppy seed (or other filling of choice) 1/3 cup raisins Finely grated zest of 1 small orange ½ cup orange juice ¼ cup honey ½ cup granulated sugar ¼ tsp ground cinnamon 1/8 tsp salt 1 egg, beaten lightly 1/3…
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