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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Shaya Bringing Kosher BBQ to South Beach
For one night, at least, kosher will once again star at the annual South Beach Wine & Food Festival, which just announced its 2017 lineup. More of the Week’s Dish: New Orleans chef Alon Shaya, whose namesake restaurant is a James Beard Award winner, will host “Burnt Ends,” a kosher barbecue dinner at Miami’s Chabad…
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Michael Twitty Takes Kosher Soul Food From Toronto to NYC
We had the pleasure of meeting kosher/soul maven Michael Twitty at Toronto’s Ashkenaz festival, where he was a panelist at a talk we moderated. Now, he’ll be joining other culinary stars at New York’s Museum of Jewish Heritage for a new talk: A Gefilte Gumbo: A delicious tale of Jewish, African-American and Southern flavors, on…
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Books A Memoir of Treyf Truthtelling
“There’s always more to all of us,” Elissa Altman explained to me over the phone when talking about the impetus for her second memoir, “Treyf: My Life as an Unorthodox Outlaw,” which is out next week. Altman — a cookbook editor, food writer and James Beard Foundation award-winning author of the blog Poor Man’s Feast…
The Latest
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Recipes The Jewish Way to Nosh Through the Emmy Awards
You don’t have to let an awards show stand in the way of a haimish Sunday feast. Here are a few of our favorite festive finger foods to satisfy and delight family and friends during the Emmys. The show airs Sunday at 8 p.m. (ET) on ABC. To make an easy, excellent brisket (called for…
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With Fletchers, Montreal’s Bagel Scene Gets Bigger and Better
Two weeks ago, my family and I spent a week in the Laurentian mountains, an hour north of Montreal. We were there for a week-long Jewish music and culture festival called KlezKanada, which has become one of our favorite annual excursions. (Brisk dips in a gorgeous lake, the convergence of the world’s most renowned klezmer…
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Books Susie Fishbein Says Goodbye to Iconic ‘Kosher By Design’ Series
(JTA) — When Susie Fishbein wrote her first “Kosher By Design” cookbook nearly 15 years ago, she saw an opening in the market for a book in the style of mainstream cooks like Ina Garten and Martha Stewart. “Those were my idols,” she told JTA. As such, Fishbein dreamed of writing a kosher cookbook that…
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High Holiday Fare From NY to LA
It’s not too soon to start planning your Rosh Hashanah menu. We’re kicking off our coverage with just a few of the places around the U.S. offering holiday treats to go. Rosh Offerings From Breads Bakery Holiday challahs are the stars at Breads Bakery in New York City, which features raisin challah, marzipan with hazelnuts…
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Recipes ‘Gefilte Manifesto’ Spicy Whole-Grain Mustard
Mustard is a key player in Ashkenazi cooking. The mustard plant, a member of the Brassica family, has some pretty important relatives in cabbage and horseradish. Can you imagine eastern European Jewish cooking without them? Probably not. And you also probably can’t imagine a hot deli pastrami sandwich without spicy ground mustard. Personally, I can’t…
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With New Cookbook, Gefilteria Duo Spreads Gospel of Ashkenazi Food
Just before Passover 2012, The Gefilteria launched its artisanal line of gefilte fish. Co-founders Jeffrey Yoskowitz and Liz Alpern wanted to take gefilte fish out of the jars in the kosher aisle and gently place it on the table in a fresh and meaningful way. But the fish was just a symbol of the Ashkenazi…
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Standing Room Only for Tasting the ‘Manifesto’
As a standing-room-only crowd of over 170 gefilte enthusiasts sat at tables listening to Liz Alpern and Jeffrey Yoskowitz dish about their their new book, “The Gefilte Manifesto: New Recipes for Old World Jewish Foods,” we heard a recognizable hiss from behind a black curtain. Fittingly, seltzer gas was being released as nibbles were plated…
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The Secret to Cuneiform Cookies Revealed!
Katy Blanchard of the University of Pennsylvania was kind enough to share the recipe she uses in order to make cuneiform cookies. 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground allspice 1 teaspoon ground cloves ½ teaspoon salt ½ cup unsalted butter ½ cup…
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