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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VIDEO: For National Bagels and Lox Day, make your own bagels!
Unlike fluden, chremslach or many of the delicacies featured on the Yiddish cooking show “Est Gezunterheyt,”, you’ve undoubtedly had a bagel before. We’re willing to bet, though, that you’ve never tasted one this good! In this episode of “Est Gezunterheyt,” Rukhl Schaechter and Eve Jochnowitz show you how to make bagels from scratch in your…
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For National Bagel Day, finally, the ultimate bagel book
On the momentous occasion that is National Bagel Day — Feb. 9 — comes news about a forthcoming book that will help you properly celebrate. “Bagels, Schmears and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home” (Chronicle Books) by Cathy Barrow addresses all things bagel: How to get the…
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Arabs and Jews find peace — in the kitchen
Star in a TV cooking competition, you get famous. Try to make Middle East peace, you get ignored. That’s what happened to chef Nof Atamna-Ismaeel, who made headlines in 2014 when she became the first Arab contestant to win Master Chef Israel. But when she founded the A-Sham Arab Food Festival in Haifa, pairing Arab…
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Adafina, a Sephardic Shabbat stew
Adefina, adafina, dafina, aní, hamín, caliente, trasnochado. All these names refer to one thing: the quintessential Shabbat dish of the Sephardic Jews of the 15th century. It was commonly known under different names, and this would have been one way Jews were able to deceive Inquisition officials, as this dish would have revealed the makers…
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‘I take stock as well as make stock’: Readers share soup stories (and recipes)
Soup is one of those universal things: every culture has its own versions, every family its own recipes, every person their own memories and rituals. Our editor-in-chief, Jodi Rudoren, recently wrote about how she brings homemade quarts to friends stricken with coronavirus. Making soup, she noted, is a lot easier than making New Year’s resolutions,…
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My mother’s chopped liver isn’t punishment, it’s therapy
This essay is reposted with permission from The Bittman Project, where it originally appeared. My father-in-law always appreciates my cooking, no matter how unfamiliar he is with what I’ve made. In the 29 years since I married into the family, I’ve introduced him to matzah ball soup, brisket, rugelach, and other delicacies he’d never encountered…
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A new cookbook will connect — and celebrate — Jews of Color
As a kid growing up in Chicago, Alana Chandler, who is a Japanese-Jewish American, felt both invisible and all too noticeable. “If you’re in a space with mostly Ashkenazi-looking people, Jews of Color tend to stand out,” Chandler explained. “We don’t look like what one thinks of as typically Jewish.” And though there are hundreds…
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Recipes Our 10 best Jewish recipes of 2021
Food historians will look back at the pandemic as a time that pushed even more Americans to discover that meals can be something you make yourself. For those who already cooked regularly, quarantine, shortages and closed restaurants forced us to get even more creative, stretching ourselves into new techniques and cuisines. These 10 best recipes…
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Swiss chard stew with chickpeas
This recipe is reprinted with permission from Hélène Jawhara Piñer “Sephardi: Cooking the History.” In an Inquisition trial record from July 13, 1590, we learn that Catalina Albarez, a conversa, prepared a dish with meat (from which she had carefully removed the fat), Swiss chard, and chickpeas. The recipe below, acelgas con garbanzos in Spanish,…
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How I solved New York’s cream cheese shortage in 24 hours
I’ll get right to the point: the easiest and most delicious way to overcome the Great Cream Cheese Shortage of 2021 is to make it yourself. As the New York Times reported, a combination of skyrocketing demand, supply chain issues and even the odd cyberattack has led New York delis and supermarkets scrambling for non-existent…
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The deepest secrets of Sephardic cooking are buried here
Some cookbook authors get their recipes from chefs. Hélène Jawhara Piñer got hers from the Inquisition. The coiled holiday breads, long-simmered stews, and honey-sweetened, orange-scented desserts collected within Piñer’s remarkable new book of Sephardic cookery derive not from family recipes passed down through well-worn cookbooks or hand-scribbled notes on food-stained scraps of paper, but from…
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