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
Recipe: Moroccan Preserved Lemons
Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted from Paula Wolfert’s “Couscous and Other Good Food From Morocco”. Related article: 10-14 lemons, preferably unwaxed and organic (because you’re…
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Recipes What to Eat During the Debates? Fried Olives, Meatballs and Other Projectiles
In discussing what foods we felt like eating (and recommending) for tonight’s presidential debate, two categories emerged: first, comfort foods, to help soothe us. Second, foods that would make good projectiles. Conveniently, it’s still tomato season, and tomatoes — like the candidates words themselves — are best taken with a few grains of salt. So,…
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Making Moroccan Preserved Lemons in Time for Sukkot
I’ve just made my second-ever batch of Moroccan-style preserved lemons, and I can’t believe it took me so long to learn how. The salty, citrusy, slightly spicy, sour taste is one of the backbones of the North African kitchen. I remember being captivated by the idea of Mason jars filled with luminous yellow fruit when…
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‘Gefilte’ Gets an A on Holiday Taste Test
While we weren’t intentionally looking for one, a theme quickly emerged at our recent taste test of “The Gefilte Manifesto,” and that theme was: “I don’t usually like” blank, “but I like this.” It started in the very first moments of our gathering, when our friend Fred took his first sip of the Celery Collins…
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Recipes Crispy Chicken With Tzimmes
Tzimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tzimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors…
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Recipes Cauliflower and Mushroom Kugel
Kugel comes in many forms, not just noodles. Liz and I both love savory vegetable kugels, and this cauliflower-mushroom version is lighter and more refined than the ever-popular potato kugel. If you’re lucky enough to live in a place where foraged mushrooms are accessible, get the best you can find. They will only enhance the…
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Recipes Cooking Rosh Hashanah on the Range With Molly Yeh
The ebullient, multitalented food blogger/photographer (and Juilliard-trained percussionist) Molly Yeh has been a contributor to the Forward’s food section for years. Her first cookbook, “Molly on the Range,” comes out October 4. I recently had the pleasure of speaking with Molly about the book, what she recommends we make from it for the High Holidays…
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Recipes Hummus With Meat All Over It
Question: How do you make a plate of hummus filling enough for a bunch of big burly farmers? Answer: Put meat all over it. Question: What’s appropriate party attire for your hummus with meat all over it? Answer: Fresh parsley and pomegranate seeds. Question: How do you convince a bunch of big burly farmers that…
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Recipes 3 Israeli Essentials From Molly Yeh — Hummus, Tahini and Zhoug
Each of the recipes below plays a role in Molly Yeh’s party dish hummus with meat all over it. And each is a great to have around pretty much at all time. Hummus Makes 2½ cups 1 cup dried chickpeas ½ teaspoon baking soda 1 tablespoon lemon juice ½ cup tahini ¾ teaspoon kosher salt,…
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Recipes Molly Yeh’s Basic Challah
An old friend from camp once told me that you can tell if a challah recipe is good by looking at how much oil and sugar there is in it. The more of those things, the better. Amen. Challah dough is my safety blanket dough. I use it for everything. Donuts, babka, monkey bread. Its…
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Recipes Molly in Bread Form — Scallion Pancake Challah
This is me in bread form! Chinese, Jewish and pretty doughy, whether I can help it or not. I originally developed this recipe for an article on a Jewish site where my assignment was to explain what it’s like to be Chinese and Jewish. The answer is simple: • Anything involving numbers and math comes…
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