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
Shakshuka Worthy Of A Superhero
Chef Zachary Engel, chef de cuisine at Shaya restaurant in New Orleans, has said that he lacks “a-grandma-taught-me-everything story.” No matter. He was this year’s winner of the James Beard Rising Star award. The most important meal of the day for Wonder Woman, he said, is breakfast. “You can’t stress enough the importance of breakfast.”…
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A Sweet Cake For A Strong Wonder Woman
Israeli chef Nir Mesika, of the highly acclaimed East Village restaurant Timna in New York City, said that his meal for Gal Gadot would draw on the sights, smells and memories of his home and the streets in Israel. “My first dish for her would be smoked eggplant with roasted tahini, lemon preserve with Greek…
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Recipes A Sustaining Super Stew For An Amazon
We asked four-time James Beard-award-winning Israeli-American chef and restaurateur Michael Solomonov what he would serve Wonderwoman. For the main dish, he settled on a modernized version of siniya, an Arab main dish. His version uses barbecued beef cheeks cooked with tomatoes, cinnamon and tahini. “It’s usually braised meat or kabob stewed in tahini, which is…
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Yes, You Can Buy Independence Day-Themed Babka
With July 4th approaching, we’ve been pondering the question of how exactly to put a tasty Jewish touch on our Independence Day celebrations. What could we serve that would marry the symbols of America’s freedom with Jewish culinary tradition? The answer came in the form of an iconic Jewish dessert that’s been given a decidedly…
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Is An Anti-Israel Activist Working At Izzy’s Kosher BBQ?
What happens when the brother of a staunchly anti-Israel activist works at a wildly popular kosher barbecue joint? At first, nothing. Then last week, The Jewish Week reported that the The Jewish Defense Organization (JDO) — a vigilante ultra-Orthodox group committed to rooting out and fighting anti-Semitism — was handing out fliers telling members of…
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12 Steps To Better Camp Food
As summer approaches, many of us wax nostalgic about the years we spent at summer camp. But when someone utters the words “camp food,” it does not usually evoke pleasant memories. For camp veterans, those two words bring back disturbing recollections of rubbery cold cuts, stale bread and the infamous neon-colored “bug juice.” When my…
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Shakshuka In Shanghai? Exploring An Unexpected Jewish Food Scene
I’d just arrived in Shanghai and was having one of those unnerving moments I dread in countries where I don’t know the language. The taxi driver had dropped me off in front of a large white villa with an elegant marble staircase. It was not what I’d pictured when I asked to be taken to…
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Recipes Shanghai’s Lion’s Head Meatballs — With A Jewish Twist
The cuisine of Shanghai, as with that of most Chinese cities, tends to feature pork and shrimp-based dishes. This recipe uses veal instead of pork (turkey is also a fine substitute) and includes the soy sauce and sugar that distinguish Shanghai cooking. Lion’s head meatballs got their name because they were thought to resemble lions’…
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Party Tonight In A Wine-Lover’s Paradise
Are you an oenophile? Or maybe you’re the type to try and fake your way through a fancy wine list. Either way, you’re in luck: Tonight, Wednesday June 21, Yeshiva University Museum is holding its annual gala at the City Winery, and tickets are still available. The gala’s theme is “The Vine Cheereth,” and the…
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Katz’s Deli Opens In Brooklyn — Or Does It?
“It’s not Katz’s; you can’t recreate it — and I’m not going to try.” That’s Jake Dell, the owner of Katz’s, the deli icon that’s been slicing pastrami on the Lower East Side of Manhattan since 1888. But Dell is standing near a glowing red and white sign that, in the deli’s signature font, spells…
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The 6 Trendiest Foods Of 2017 — Now Available At Kosher Restaurants
Kosher isn’t entirely unwarranted: that the food is bland, or too oily and over-seasoned; that corners are cut: boxed pasta and canned sauce are bought; that the staff is rude or overbearing. But kosher consumers are becoming increasingly sophisticated about the food they eat. And that sophistication has led to a demand for a greater…
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