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
10 Soups And Stews For A Storm
Just when we were starting to fantasize about fresh spring menus, we learned that we were being hit with a whopper of a blizzard. This required a change of mindset — and menu. Clearly, some warming, cozy soups and stews were in order, so we collected a few of our favorites here. Liza Schoenfein is…
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Recipes 5 Easy Hangover-Relieving Recipes To Make Post-Purim
If you find yourself suffering slightly from last night’s celebration, a little snack might make you feel less rocky — something with a bit of substance, some healthy fat, a little salt and/or some hydrating liquid. Of course you don’t want anything you have to work at much. I scanned our recipe collection and came…
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6 Things That Should Never Be Seen On A Bagel
Friends of my parents told me this story many years ago. I love it and have never forgotten it. Geraldine (Jewish) was bringing her boyfriend Bob (not Jewish) home to meet her parents for the first time. They were going to have a traditional Sunday breakfast: bagels, cream cheese, white fish etcetera. As everyone began…
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Recipes Funfetti Hamantaschen — And Other Wacky Takes On Tradition
Hamantaschen, the crumbly, triangular pastry, may be the most recognizable symbol of Purim. The ones people commonly imagine are filled with poppy seeds or fruit jam. The most indulgent type has tended to be chocolate. Nina Safar, a food blogger over at Kosher in the Kitch, has taken the idea of the hamantaschen, and —…
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A Savory Twist On Tradition
Purim is on Sunday, and on Purim, we eat hamantaschen. Usually, the triangular pastries are made with sweet fillings. But on a day where candy is abundantly consumed, the thought of more sweet eats can be just too much to bear. What if you could buy a hamantaschen that is savory; that satisfies your need…
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Jewish Food Pros Win Prestigious IACP Awards
The International Association of Culinary Professionals (IACP) awards are among the most distinguished in the food world. This year, at least five Jewish foodies were recipients. These honorees included cookbook authors, a beverage columnist and a food photographer. Forward contributor Molly Yeh, of the blog My Name is Yeh, won the Judge’s Choice Award for…
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14 Fun, Fabulous Purim Drinks
There are so many ways to enjoy the libation-focused holiday of Purim. With the instruction to drink until you don’t know the difference between the good Mordechi and the evil Haman, you have Jewish tradition egging on indulgence. (Having said that, we recommend you indulge wisely.) Here are a few of our favorite Purim-focused cocktails,…
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Talking Jews And Booze With Whiskey Expert Dan Friedman
Every time I hear the old saw that Jews aren’t drinkers, I scratch my head and wonder if my family, colleagues and friends are all somehow a minority-within-a-minority — or whether this little piece of conventional wisdom is all wet. Luckily, I work down the hall from an expert in such matters, Dan Friedman, the…
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Recipes Joan Nathan’s Perfect Poppy-Seed Hamantaschen
When I was asked to speak to the student body at Phillips Exeter Academy, I thought about the irony of the situation. When I was young, Exeter had very few Jewish students, all male, and those who were open about their Judaism felt isolated. That is no longer the case. During my two days at…
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Whisky: Biting The Bulleit And Doing The ‘Dew’ For Purim
I thought I’d pop a couple of whisky-drinking cherries in time to review the two labels for Purim. Until this year, somehow I’d never tried Dewar’s White Label nor any of the offerings from the Bulleit company. And now, for you — Dear Reader — I have. In some ways the two companies are the…
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Is Brooklyn Ready For Honey-Butter Pizza?
Is the world ready for honey-butter pizza? Aaron Harsha thinks so. The 28-year-old New Orleans native is chef at Lady’s, a huge new Brooklyn Italian joint. Pizzas and pastas are the stars, but Harsha’s personal touch elevates it a notch — think casoncelli (a type of stuffed pasta) with short rib and sunchokes, or a…
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