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
Chicken Tagine for the Time Pressed
I’m not going to encourage you to whip this up on a work night. The prep takes about 45 minutes and is followed by 30 minutes of pressure-cooking time. But if you’re interested in making what tastes like a proper slow-cooked tagine — a spicy, complex North African-inspired stew with meat that’s moist and tender…
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The Chelsea Bombing: When a Kitchen Tool Becomes a Weapon
There are many deeply upsetting things about the Chelsea bomber, and one that I keep coming back to is that he made weaponry out of a kitchen tool. Anyone who has seen my favorite movie, “Breakfast at Tiffany’s,” knows that pressure cookers are dangerous. Do you remember the scene toward the end, where Holly gets…
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Fab Fried Tongue in Toronto
The fried tongue sandwich at People’s Eatery in Toronto is one of the city’s best, says Toronto Life magazine. It’s served simply, on a pretzel bun with French’s mustard. The Chinatown restaurant’s Jewish-Chinese menu stretches from latkes and “deli whitefish salad” to Peking duck and spicy General Tso Fu tofu. More of the Week’s Dish:…
The Latest
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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…
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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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