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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A Mexican Jew walks into a bar, and creates her own tequila
There once lived a woman in Guadalajara who was so beautiful that she was known as La Mujer Mas Bella — The Most Beautiful Lady. But it was her inner beauty that inspired her granddaughter, Dafna Mizrahi, to make tequila. “Everyone knew my grandma because of how beautiful she was, but more how internally beautiful…
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Bee’s water? 5 unexpected products at Kosherfest 2021
(JTA) — (New York Jewish Week via JTA) — “Honey, I think I may have a buyer!” a man in a black suit yelled into his phone, pacing up and down his 10’ x 10’ booth displaying dozens of bottles kosher of South African wine. “But we have to move now.” Kosherfest, the largest kosher-certified…
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500 years after the Inquisition, Spain finally has a vibrant kosher wine industry
MADRID (JTA) — Located in the Priorat region of Spain, hidden in the steep hills and lush mountains of the Tarragona province, 100 miles southwest of Barcelona, sits the Celler de Capçanes winery. The cooperative winery, founded in 1933, has seen its reputation for high-end vintages grow steadily over the decades. And in 1995, it…
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Here’s the cheesy, crispy dish that made me and Alice Waters swoon together
Here’s a name drop I don’t deserve: Many years ago I attended Slow Food’s Terra Madre food conference in Turin, Italy. I happened to be standing in line to get a slice of freshly-made focaccia di Recco, and next to me stood Alice Waters. We watched the bakers stretch impossibly thin sheets of rolled-out dough…
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Gorky’s hot Russian borscht will revive your faith…in borscht
I miss Gorky’s. If you hung out in pre-gentrification downtown L.A., circa 1980, you’ll know what I mean. Gorky’s was a warehouse-sized cafe, open 24/7, a glorious Socialist workers commissary crossed with a starving artist cafe. You went there hungover at 11 a.m. for bottomless coffee and a slice of poppy seed cake, or at…
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Can a bacon and bagel sandwich still count as Jewish food?
Edith’s, a speciality grocery store and sit-down eatery coming soon to Brooklyn, will serve traditional dishes from Jewish communities all around the world, reinterpreted. Very, very reinterpreted. Take, for instance, Edith’s pasta amatriciana, which substitutes beef tongue for cured pork cheek, just like they did in the Roman Jewish ghetto. But Edith’s soaks the beef…
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Dorie Greenspan’s Cheese-Swirl Babka Buns
Read, “How I learned to make babka and rugelach from the master.” Makes 8 buns Made with brioche dough, rolled up and cut like sticky buns and reminiscent of cheese Danish, these are sweet babka’s flip side. The filling is a mix of ricotta and cream cheese, shallots and chives. You can play around with…
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Dorie Greenspan’s Rugelach with Four Fillings
Be sure to read “How I learned to make babka from the master, Dorie Greenspan.” Makes about 40 rugelach Rugelach, a cookie with cream-cheese dough spiraled around a sweet filling, was one of the first things I learned to bake. The recipe came from my mother-in-law, and because the dough was so forgiving, I made…
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How I learned to make babka and rugelach from the master, Dorie Greenspan
My confession to Dorie Greenspan, the five-time James Beard Award-winning author of the delightful new cookbook, “Baking With Dorie,” was flat-out embarrassing: Until now, I’d never made either babka or rugelach. This was in spite of the fact that I’d been a longtime food writer—and had even been a food editor at the Forward. “I…
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When your oven breaks, make fried apple pie
The house was clean, the chicken and kugel roasted, and a handsome apple cake waited on the counter. All that was left to do was make salad. The pretty salad bowl from our wedding registry, the one I barely use, was at the top of the tall pantry. My husband would be home in 10…
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Fatty, crispy gribenes are finding a new home—as a diet chip
Gribenes are back. Those crispy, golden, fatty and slightly grotesque pieces of chicken skin fried in chicken fat have not returned to your local deli, but to your mass market snack aisle. Knobby, gnarled and often with a bit of feather attached, they were once a beloved part of Ashkenazi cuisine. Now, several startups have…
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