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
How to Make a Mazel Tov Cocktail
Perhaps you saw Donald Trump spokesperson Scottie Nell Hughes refer to molotov cocktails in JayZ’s “Run This Town” video as “mazel tov cocktails.” And while the Washington Post quickly jumped in to say that such a drink actually exists on the menu of a DuPont Circle bar, it seemed to me that I should take…
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Historic Titanic Survivor’s Kosher Deli Goes Under
JTA — Titanics, a historic kosher deli in Manchester, England, has met the same fate as its namesake: It’s gone under. The last branch of the store, the oldest kosher delicatessen in Manchester — named for the ill-fated liner because its founder survived the famous shipwreck — was recently forced to close its doors. “It…
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Animal Welfare Beyond Ethical Eating
When I was eight, feeling inspired by Charlotte’s Web, I begged my parents to purchase a pet pig. I argued that this was the perfect pet to teach me responsibility. Not to mention the fact that it would make me unbelievably interesting, and surely net me thousands of new Instagram followers. Except that this was…
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9 Super Jewish Sammies for National Sandwich Day
When Hillel used two pieces of matzo at Passover to form one of the first sandwiches in recorded history, he likely didn’t see it as the predecessor to the towering Jewish sandwiches of today. Jewish sandwiches got their start in America around the turn of the 20th century. In 1887, Sussman Volk, who had immigrated…
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Swanky Vegan Comfort Food in Brooklyn, Through a Jewish Lens
Here’s renowned vegan chef Isa Chandra Moskowitz on Modern Love, her new Williamsburg, Brooklyn, eatery: “Chinese food, Indian food, Jewish food obviously. Our menu has some Russian influences, some French-Canadian influences, but it’s really all through the lens of a Brooklyn Jew,” she tells the Village Voice. The resto’s website describes the cuisine as “swanky…
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Italian Eatery Becoming Deli for a Day
St. Louis chef Ben Poremba has announced a November 20 pop-up of AO&CO, the Jewish-deli concept he first teased in 2015. The provisional menu features bagels, smoked fish, chopped liver, chicken soup, corned and smoked beef brisket. The pop-up happens at Parigi, his acclaimed St. Louis resto. Jewish delis, Poremba tells the Post-Dispatch, are “kind…
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Heard It Through the Israeli Grapevine
The King David Wine Bar opened newishly, carved from a lobby renovation at Jerusalem’s iconic King David Hotel. You’ll find more than 85 wines, all Israeli and kosher, including 14 by the glass. And Bar a Vin in Tel Aviv, a recent addition to the white-hot scene there, showcases 38 wines from around the world,…
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The Dark Side of Kosher Wine
It’s not easy to be an Israeli: the weather, the taxes, the situation, the government… It’s even more difficult to be an Israeli winemaker: the weather, the taxes, the situation, the government — and the kosher protection network… But all of this pales in comparison to the challenge of making non-kosher wine in Israel, as…
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Countdown to Carnegie Deli’s Demise
A reminder that as of today, there are just two months to go in the countdown to Carnegie Deli’s demise. If you’ve never tried it, now’s the time. If, like our food editor, you have cherished memories of Carnegie, relive them while you still can. The legendary deli closes its doors forever on December 31….
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Kosher Food Coming to U.N. Cafeterias
(JTA) — The United Nations will begin serving kosher food in its cafeterias. The decision to introduce kosher food to the United Nations eateries on Monday comes less than a month after Israeli Ambassador to the U.N. Danny Danon wrote to U.N. Secretary General Ban Ki-moon calling for the change, pointing out that there are…
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Recipes Brilliant Za’atar Twists From Breads
A savory babka? And why not? I got the idea to make a za’atar babka when I was making a za’atar-seasoned bread. To fill the babka, I use labne, which is ultra-rich strained yogurt that has a wonderfully creamy texture and tangy flavor — not unlike sour cream. Chiles, feta cheese and pine nuts add…
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