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
-
The Controversial Bagel Emoji Is Finally Here
She’s flat. She’s a soft shade of beige, gently browned at the bottom. She’s naked, no toppings in sight. She’s the new bagel emoji, and she’s created a schism in the Forward editorial department. It’s breaking news in the food world: the bagel emoji that we spoke of in February (and argued about, obviously, because…
-
The Strudel That Got Martha Stewart’s Seal Of Approval
Breads Bakery is a New York institution dedicated to mouthwatering bread, pastries and, crucially, its world-famous, self-trademarked babka. But is something else threatening to take center stage? Breads Bakery’s newly-created strudel, the result of a whole lot of recipe tweaking, is the bakery’s newest pastry masterpiece. I spoke to Breads Pastry and Viennoiserie Manager Edan…
-
Smoked Watermelon Ham Is The Newest Kosher-Friendly Food Trend
This ham’s not kosher. But it’s not exactly treyf. That’s because the ruby-red, sweetly smoky ham at New York’s Ducks Eatery is a watermelon. As in, the fruit. The East Village eatery, which has built a fanatic following for experiments with plant-based foods, has been battling to keep up with demand for its new smoked…
The Latest
-
Recipes Nik Sharma’s Chile-Sumac-Pomegranate Nuts
It’s always good to have a snack on hand for unexpected guests, and even for yourself. I’m a huge fan of sweet, sour, and hot flavors, all in one bowl. So, I’ll often grab different types of nuts from the freezer and season them with this fruity combination of sumac, pomegranate molasses, and cayenne. This…
-
Nik Sharma Doesn’t Want To Talk About Tradition Anymore
Nik Sharma, who recently made it to the upper echelons of the food world by landing a profile on the front page of the New York Times’ food section, is a man well equipped to talk about immigrant food. When we contemplate the legacy of immigrant food, as Jews often do, we have to consider…
-
Recipes Use Your Etrog After Sukkot For This Fragrant Eggplant Dish
I was sifting through the Kitāb al-ṭabīẖ, the oldest cookbook of the Iberian Peninsula, looking for highlights of Spanish-Jewish culinary heritage in the 13th-century Arabic recipes, when I realized that I had stumbled on a very unique one, prepared with an etrog: “Eggplant dish with saffron.” You might ask, “Why could it be special for…
-
Frances Edelstein, Holocaust Survivor And ‘Polish Tea Room’ Owner, Dies At 92
She was a Holocaust survivor who shared fed Broadway’s elite – and Times Square characters — at a heimish eatery so beloved it inspired a Neil Simon play. Frances Edelstein, who ran Cafe Edison with her husband, Harry, for 30 years, died in New Jersey this week at 92. The couple had run lunch counters…
-
This Low Alcohol Cocktail Recipe Will Take You To The Astral Plane
ASTRAL PLANE Tyson Buhler, Death & Co, New York, New York When it comes to session cocktails that completely forgo a strong primary spirit, bitter is better, at least according to Tyson Buhler. “Bitter is an extremely complex sensation,” says the Death & Co bartender, who balances the gentian-derived bite of the French aperitif Salers…
-
Recipes Michael Solomonov’s Goldie Falafel
Pulsing in a food processor creates the crispy exterior. Makes about 30 pieces (enough for 5 or 6 sandwiches) 1 tablespoon baking powder 1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons ground turmeric 1 pound dried chickpeas, soaked in water overnight and drained Big handful fresh parsley Big handful fresh cilantro 1 medium…
-
Recipes Michael Solomonov’s 5-Minute Hummus With Quick Tehina Sauce
Makes about 4 cups (4 servings) For the Quick Tehina Sauce 1 garlic clove Juice of 1 lemon 1 (16-ounce) jar tahini 1 tablespoon kosher salt 1 teaspoon ground cumin 1 to 1½ cups ice water For the Hummus 2 (15-ounce) cans chickpeas, drained and rinsed Make the tehina sauce: Nick off a piece of…
-
What “Israeli Soul” Is Made Of: Trying Michael Solomonov’s New Cookbook
When I get Michael Solomonov, the James Beard Award-winning chef of Philadelphia’s Zahav, on the phone, my first question is, “What do you mean by Israeli soul?” I ask because we’re discussing the new cookbook he co-wrote with his business partner, Steven Cook, “Israeli Soul: Easy, Essential, Delicious.” The soul of Israeli cuisine, Solomonov and…
Explore
Most Popular
- 1
Film & TV Bonhoeffer biopic tells of a pastor turned would-be Hitler assassin — but is the story true?
- 2
News Texas schools want to add Queen Esther to the curriculum. Here’s why Jews (and many Christians) are opposed.
- 3
News What Mike Huckabee’s ‘Kids Guide to Israel’ says about his views
- 4
Culture At 95, Shaindel Schreiber is still dispensing babka and advice on the Lower East Side
In Case You Missed It
-
Fast Forward Schusterman foundation, whose fortune comes from oil, makes first donation to climate group
-
Opinion Netanyahu was right to end the war in Lebanon — now Gaza must follow
-
Culture 10 wicked ways to avoid talking about Gaza and Trump this Thanksgiving
-
Fast Forward Israeli security cabinet approves ceasefire with Hezbollah, paving way for end of yearlong conflict in Israel’s north
-
Shop the Forward Store
100% of profits support our journalism
