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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Recipes
How To Make Easy, Delicious Za’atar Chicken — When You Don’t Have Any Za’atar In The House
It’s true. I made one of my favorite easy dinners — chicken with the Middle Eastern spice blend za’atar — even after discovering that I didn’t have any za’atar left. And even with the added time it took to make my own mixture (of course I’m going to tell you how), the chicken pictured above…
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South Philly’s Hippest Bakery Has A Yiddish Name
JTA — Opening a Jewish bakery with a Yiddish name in an Italian neighborhood sounds crazy, but it didn’t take long before Essen had a crowd of regular customers lining up for its fresh-baked challah on Fridays. Tova du Plessis opened Essen, which means “to eat,” in South Philadelphia in April 2016 after stints as…
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Pork-Belly Bagel? Indeed. Meet The ‘Baogel’
First came the bacon-wrapped matzo ball. Now, get ready for the latest treyf twist on a trad Jewish treat: The pork-filled bagel, courtesy of artisan bagel purveyor Black Seed Bagels and hip Nom Wah Kuai, which hawks Chinese to-go from a Chinatown Market stall in Manhattan. The love child of a bagel and bao bun,…
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My Whirlwind Love Affair With Garlic Za’atar Challah Cured Me Of My Baking Phobia
Baking and I have a complicated relationship. It was certainly the first thing I was allowed to do in the kitchen — I was a pro at whipping up brownies, cookies and cakes of the boxed variety (until the oven became involved) as early as age three. But it was also the source of a…
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Israeli Who Spices Up New York Kitchens Will Open Unique Culinary School In Israel
JTA — For many home cooks, spices are an afterthought, sprinkled on a dish lacking in flavor. Israeli-born, French-educated chef Lior Lev Sercarz wants to change that. “If you want to make good food and beverages you need to know about spices, and I would like to help you know more about it, whether you’re…
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5 Halloween-Candy Alternatives Kids Will Hate More Than Raisins
They may have been a hit when the kiddies were still in strollers — when they picked them out of those little red boxes with sticky fingers. If raisins are received while trick-or-treating, however, they will most likely be used as tiny projectiles — ones that are more likely to be thrown at you than…
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Recipes Challah If You’re A Pumpkin-Spice Hater!
Confession time: Until a few days ago, I had never made challah. I realize this isn’t entirely anomalous among the general Jewish population (though challah-making certainly does seem to be a growing trend). But as the food editor of the Forward, this just felt like something I should know how to do. And so, upon…
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John Besh, Restaurant King Who Fired Alon Shaya, Steps Down Amid Sex Harassment Claims
This is huge, and I almost missed it. While out of the office today, soaking up all sorts of incredible ideas about food activism at the annual James Beard Food Summit, I got a text from the office that we were posting a piece about Alon Shaya, the James Beard Award-winning wunderkind chef who brought…
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Crown Heights Asserts Its Place As King Of Kashrut
There are some places you’ll almost never find a secular Jew at. Shabbat services. A Richard Spencer rally. NASCAR. The Orthodox section of Crown Heights? Oh, most certainly not. What’s there to like — Chabadniks recruiting you to the yeshivah? A constant sense of aesthetic displacement? Food that way too closely resembles your great-grandmother’s chopped…
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Recipes 11 Savory Stews For Cozy Fall Cooking
Nothing says cozy like a simmering pot of delicious, aromatic stew. Here’s a roundup of some of our favorites, which run the gamut from meaty braises to hearty cholents to satisfying vegetarian meals. Red-Meat Meals Chicken Concoctions Meatless One-Pot Meals Liza Schoenfein is food editor at the Forward. Contact her at [email protected] or on Twitter,…
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A Classic Jewish Cookie Gets A Halloween Makeover
Photograph by Liza Schoenfein Today’s the day to get your black and orange on — and that includes food. You want to be festive, but you may not want to overindulge completely. Get ready to kill two birds with one two-toned stone. Well, at least with one two-toned cookie. I give you my recipe for…
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