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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Chulibul: Green beans in corn sauce with pumpkin seeds
Excerpted from “TREASURES OF THE MEXICAN TABLE: Classic Recipes, Local Secrets” © 2021 by Pati Jinich. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved. Serves 4 This Mayan vegetable dish is a dream, and it comes together quickly. Green beans are cooked in a creamy fresh corn and epazote…
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I tested five nondairy milks. Guess which makes the best pumpkin pie?
On a quest for the perfect dairy-free kosher pumpkin pie
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Churros for Hanukkah anyone? The new Pati Jinich cookbook breaks down borders
Before she was a cookbook author and host of the James Beard Award-winning PBS series “Pati’s Mexican Table,” Pati Jinich was a political analyst. The relevance of this information became crystal clear the moment she began speaking with The Forward about her new cookbook, “Treasures of the Mexican Table.” “Food has the capacity to open…
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The Jew-witch Herbal: DIY Juniper Vinegar feeds your gut and cleans your grout
“A Jewitch Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Brous is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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At the new Schmaltz Bros. kosher restaurant, you can get Nashville hot chicken, fried in, yes, schmaltz
Washington, D.C.’s only kosher food truck is putting it in park. The Schmaltz Bros food truck will soon be offering a blend of foods from different Jewish cultures at Hamakom, a kosher restaurant at the new Hillel space on George Washington University’s campus. Yehuda Makla, 37, Schmaltz Bros co-owner, grew up in the Orthodox Jewish…
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This old Sephardic recipe will become your go-to chocolate birthday cake
Our all-time favorite family birthday cake is a Sephardi Jewish Passover cake. I got the recipe from my mother’s friend Lucie Ades, whose family came from France and was of Spanish ancestry. I am guessing that they were from Bayonne in Southwest France, where Jews fleeing the Inquisition in the early sixteenth century settled and…
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Here’s the new Mediterranean cookbook you need now
At 85, Claudia Roden published her twelfth cookbook, “Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel”
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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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