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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Nothing But Family Comes Between The Bread
You could say Jon Eisen got his on-the-job training early. At Between the Bread, the legendary Manhattan eatery and catering company founded by his mother, Ricky Eisen, in 1979, Eisen said he would always do his Hebrew school homework “on one of the café tables, in front of customers.” Chefs would pull him into the…
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Gumbo Shabbat In New Orleans — Treyf But True?
I make the treyf groceries first. (In New Orleans, you “make” groceries; you don’t buy them.) Traffic inches along North Broad Street, everyone eager to start the weekend. The sun is a ripe satsuma hanging above the Mississippi, and the Superdome reflects the purple sky. I have several stops to make before I even start…
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Fun With Hamantaschen
In the beginning, there was mun. And it was good. Mun, sometimes spelled mohn, is the Yiddish word for sweet poppy-seed jam. It was a key ingredient in many Eastern European baked goods, from mohnbrötchen (poppy-seed bread) to munstrudel (a sweet, swirled bread). So it’s no surprise that Ashkenazic Jews used mun to fill their…
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Cooking Kosher-Style To Fight Kids’ Cancer
I have an old friend named Fraya Berg, a longtime food editor and walking culinary encyclopedia, whom I met at the very beginning of my career in food journalism. Over the years, when we weren’t talking about food (or later about our sons — hers, Eli, and mine, Rex, were born within a year of…
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Cutting-Edge Vegan Recipes From Around The World
Of restaurant meals I’ve had around the world, my dinner at Philadelphia’s Vedge stands out. Chef Rich Landau coaxed flavors and textures I didn’t think possible from plant-based food; his wife and pastry chef, Kate Jacoby, blew me away with sumptuous non-dairy desserts. Now, the couple has come out with their second cookbook. “V STREET:…
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Recipes Halva Ice Cream With Sour Cherries
We knew soft serve would be an integral part of our dessert menu at V Street. We did not, however, realize that a soft-serve machine would cost more than some cars or that it requires about a day’s worth of labor to keep it tuned up each week! But the ice creams themselves are so…
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Ivanka-Brand Lox Dropped By Brooklyn Shop? Now We’ve Heard Everything
Did another Ivanka-branded product just get dropped by a retailer? Ivanka-brand lox, whitefish and herring apparently will no longer be sold at Shelsky’s of Brooklyn, the smoked fish and appetizing emporium. If you’ve read this far, you may have figured out that Ivanka smoked fish doesn’t exist, and that Shelsky’s co-owner Peter Shelsky was making…
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Japanese-Jewish Connection? Just Add Soy Sauce
It’s no accident that Shiso Soy bottles look like high-end spirits. Soy sauce is “a very complicated, sophisticated brewed product,” according to Jonathan Blum, a lawyer and cooking enthusiast, who became obsessed with the ubiquitous Japanese condiment. “All people know here is Kikkoman, which is like [the ultra-low-end wine] Two Buck Chuck. And they put…
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Jared Kushner Connection at Kosher Wine Show?
Sipping my way through Monday’s Kosher Food & Wine Experience at Chelsea Piers, I was struck by a palpable excitement in the air. The place was packed, the mood was convivial and the wines I tasted were notably high quality. Among the highlights was the 2014 Covenant Israeli Syrah from Covenant Winery’s new Israeli vineyard…
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5 Fab Kosher Restaurants That Will Fool Your Non-Kosher Friends
Although kosher restaurants aren’t necessarily known for their quality, in recent years several have opened that are not only excellent by kosher standards, they are excellent by non-kosher standards as well. Using seasonal ingredients, small menus and a splash of creativity, these establishments have perfected the art of making kosher versions of classically non-kosher foods…
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Recipes Weed-Infused Matzo Balls For Pot Shabbat
This is the first in a series by Jeff the 420 Chef, author of “The 420 Gourmet.” Try this contemporary twist on an old favorite. This is not your mama’s matzo ball soup — but with the added THC and CBD, I’m sure she’ll kvell with sheer delight. Tasty medicated matzo balls? What’s not to…
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