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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What Exactly Can You Eat If You Keep Kosher?
SHORT, SERIOUS ANSWER: “There are levels of keeping kosher. For the non-Orthodox, the laws really aren’t that restrictive once you get used to it.” MORE EFFECTIVE RETORT: “Ask me!” By offering an interactive response, you’re having a fun conversation, not giving a lecture, he says. CONCISE COMEBACK: “We take pity on piggies and shrimp makes…
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What’s With the Two Dishwashers?
SHORT, SERIOUS ANSWER: “Having two sets of dishes and two dishwashers keeps anything that touches meat and milk products separate.” MORE EFFECTIVE RETORT: “There’s a part of me that wonders about it too, and yeah it was an extra $400 for a dishwasher, but the world is not going to end. Some people buy shoes…
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5 Whiskies for Inauguration Weekend
Whether you are celebrating Donald Trump’s Scottish roots or drowning your sorrows at the thought of a teetotal president, here are five whiskies to get you through each day, while affirming your faith in friends, families and the kindness of strangers. Breakfast Glenmorangie Milsean I’ve always been attracted by the French custom of drinking a…
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Recipes 18 Jewish Cocktails to Help You Take in the Reality of President Trump
It’s the dawn of a new day, and I need a drink. Luckily, I’ve dug up a neat little collection of cocktail recipes — all created in what now seems like a different era — which offer fortification in various forms of rye, gin, vodka, Mahia, Drambuie, prosecco and Arak. Saturday, the marchers marched with…
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How I Hosted Shabbat in a Soup Kitchen
This is the first in a series of essays submitted by our readers about their personal Shabbat experiences. Shabbat — the gatherings, the traditions and rituals, the food — is observed in such a wide variety of ways and we’re interested to read your recollections and stories. They might be about a particularly delicious dinner…
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Lox Without the Line (or Check) at Russ & Daughters New Sabbath Brunch
Leave it to the 21st-century scions of a venerated 103-year-old smoked fish emporium to figure out how to serve a restaurant brunch on Saturday mornings to Sabbath-observant Jews — and anyone who can’t stand late-morning lines. Niki Russ Federman and Josh Russ Tupper, the 4th-generation owners of Russ & Daughters, have done just that. At…
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Recipes 6 Sustaining Jewish Snacks to Make for a March
Here are some high-energy, easy-to-eat-en-route, sustaining snacks to make and share along the march route. So fill a thermos with hot soup, a baggie with spiced nuts or good granola, or a small sac of cookies packed with nutritious, delicious ingredients. For a more substantial meal to eat with one hand while holding a sign…
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Recipes Chasing Challah in Mumbai
It was the break of dawn on a Thursday, as the monsoon waned in late October, that we descended from the skies over the slum rooftops and landed at Chhatrapati Shivaji International Airport in Mumbai. My travel companion and I were then whisked off by our lovely Indian Jewish tour guide, Hanna Shapurkar, to Om…
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Kosher in the Capital? Ivanka and Jared Face Limited Options
As they settle into their new Washington, D.C. digs, Ivanka Trump and Jared Kushner may be as unpleasantly surprised as I was to discover how very few kosher eateries exist in the nation’s Capital. Of course it’s likely that the Kushners will employ a private kosher chef at their new mansion in the Kalorama neighborhood….
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Pigging Out With Chef Leah Cohen
Chef Leah Cohen sounds so restless that it’s almost hard to believe she’s settled down to run a restaurant. After years of toiling in A-list Manhattan kitchens like Eleven Madison Park and Centro Vinoteca — and taking a star turn on Bravo’s Top Chef — Cohen crisscrossed Asia for a year exploring food of her…
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The Fishy Jewish History of Britain’s Smoked Salmon Business
GLASGOW — Nothing enhances a basic bagel with cream cheese like ribbons of smoked salmon. In the U.S. we tend to refer to this sometimes silky, sometimes slimy (always orange-pink) fish as lox. (This is a colloquialism. Lox is technically salt-cured or brined; never smoked.) The word comes from the Yiddish word for salmon, lax….
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