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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Ukrainian rugelach are the cookie you should be making now
The historian Timothy Snyder called them the “bloodlands:” the region including Russia and Ukraine that gave us the massive killing fields of Stalin and Hitler, and that now gives us Russia’s vicious war. But that same span of earth has also yielded, in quieter times, a bounty of wheat, milk, fruit and vegetables that all…
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Gary Shteyngart is stress-eating Ukrainian stuffed cabbage. You can too.
As the Russian invasion of Ukraine unfolded, author Gary Shteyngart posted on Instagram that he was “stress eating holubtsi.” That makes perfect sense. The Ukrainian-Russian-Jewish Shteyngart, who spoke of his passion for food to the Forward earlier this month, chose one of the country’s great comfort foods: warm, filling, forgiving to make, and stuffed, not…
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Mechaia wine blends Italian grapes with a Yiddish name
Yiddish was spoken in Howard Paul ’s home until he was 5. That’s when “my father was explaining to a friend some stupid thing I did, and I turned and said to him, I understand what you’re saying. And that ended Yiddish as his code language.” Fitting then, that the East Bay winemaker has a…
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Korean chicken soup is also Jewish penicillin
There’s nothing uniquely Jewish about chicken soup. There, I said it. Everywhere on earth where there are chickens — which is everywhere on earth — people soupify them. Some versions are every bit as spectacular as the one you’ve come to know. And yes, depending on what you are hungry for at the time, some…
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The perfect low-cost Shabbat recipe for inflationary times: honey-glazed turkey legs
I received the dread email from my favorite kosher butchers, and there is a good chance you have too. A sincere apology for increasing prices, an explanation of supply chain issues and inflation. I know kosher butchers are doing their best in a difficult situation. I took a quick glance at their website: How much…
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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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