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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Yotam Ottolenghi’s Sweet Potato Shakshuka
Sweet Potato Shakshuka with Sriracha butter and pickled onions (V) Prep time: 20 minutes Cook time: 1 hour 20 minutes A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish…
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Yotam Ottolenghi explores the joys of ‘shelf love’
Sure, Yotam Ottolenghi’s new cookbook features hummus and pita on the cover and a recipe for “Creamy, Dreamy Hummus” spread out over four whole pages, but don’t think this book rehashes everything we’ve seen already. The concept for “Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge and Freezer” co-written…
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Pumpkin knishes and spicy pumpkin dip: Jews and pumpkins go back long before Thanksgiving
I love pumpkin. I love it in a sweet dessert, I love it in a savory stew, and — I’m not afraid to say it — I love it in my morning latte. But I’ve never imagined my ancestors who lived in a Belarussian shtetl would have felt the same. Jews, it turns out, were…
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Cinnamon-sugar fried dough churros for Hanukkah
Makes about 16 churros Churros, another of the many desserts we inherited from the Spanish, are a popular nighttime treat, served with Mexican hot chocolate. When I was growing up in Mexico City, churros were sold plain and simply dusted with sugar, but over the past couple of decades, cooks have been filling them with…
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Chulibul: Green beans in corn sauce with pumpkin seeds
Excerpted from “TREASURES OF THE MEXICAN TABLE: Classic Recipes, Local Secrets” © 2021 by Pati Jinich. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved. Serves 4 This Mayan vegetable dish is a dream, and it comes together quickly. Green beans are cooked in a creamy fresh corn and epazote…
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I tested five nondairy milks. Guess which makes the best pumpkin pie?
On a quest for the perfect dairy-free kosher pumpkin pie
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Churros for Hanukkah anyone? The new Pati Jinich cookbook breaks down borders
Before she was a cookbook author and host of the James Beard Award-winning PBS series “Pati’s Mexican Table,” Pati Jinich was a political analyst. The relevance of this information became crystal clear the moment she began speaking with The Forward about her new cookbook, “Treasures of the Mexican Table.” “Food has the capacity to open…
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The Jew-witch Herbal: DIY Juniper Vinegar feeds your gut and cleans your grout
“A Jewitch Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Brous is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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At the new Schmaltz Bros. kosher restaurant, you can get Nashville hot chicken, fried in, yes, schmaltz
Washington, D.C.’s only kosher food truck is putting it in park. The Schmaltz Bros food truck will soon be offering a blend of foods from different Jewish cultures at Hamakom, a kosher restaurant at the new Hillel space on George Washington University’s campus. Yehuda Makla, 37, Schmaltz Bros co-owner, grew up in the Orthodox Jewish…
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This old Sephardic recipe will become your go-to chocolate birthday cake
Our all-time favorite family birthday cake is a Sephardi Jewish Passover cake. I got the recipe from my mother’s friend Lucie Ades, whose family came from France and was of Spanish ancestry. I am guessing that they were from Bayonne in Southwest France, where Jews fleeing the Inquisition in the early sixteenth century settled and…
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Here’s the new Mediterranean cookbook you need now
At 85, Claudia Roden published her twelfth cookbook, “Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel”
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