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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Kosher Poke Hits New York as Hawaiian Craze Spreads
In an unassuming corner of Eden Wok, a fast-casual Asian-inflected eatery on East 34th Street, a new poke spot quietly debuted Tuesday night. Koshe Poke is taking advantage of the poke (pronounced poh-kay) craze that’s been spreading east from its origins in Hawaii to the mainland’s West Coast and now to our own little overpopulated…
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Recipes #TBT From Bubbe’s Kitchen: Pickles
I am not a bubbe — and hope not to be for a long time. But I do make pickles, and imagine they’re not very different from the ones my grandmother might have made — though she probably would have stuck with cucumbers, which you can do if you wish. I like to pickle whatever…
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Kosher Soup Kitchen Opening Was ‘Imminent’ — So What Happened?
Alexander Rapaport and the people who depend on him for food are living on promises. The latest, yet to be delivered, is one of the key factors holding up the opening of his new soup kitchen in Boro Park. In the weeks leading up to the Forth of July, Rapaport, who is Masbia Soup Kitchen…
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Recipes 7 Sweets for the Most Romantic Jewish Holiday You’ve Never Heard Of
Tu B’av is being called the Jewish holiday of love. Here, some dessert recipes to help spark passion in the kitchen and elsewhere. Plum Cake With Lime and Rose It doesn’t get much better than this. Summer fruit, a hint of rose… and thou. Homemade Cherry-Chocolate Chunk Ice Cream Sandwiches Food editor Liza Schoenfein’s homemade…
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Everything Bagel Sushi and All the Week’s Top Dish
Recipe of the week: Everything Bagel Sushi Rolls, unleashed on the world by the Food Network. Enrobed in sushi rice: Smoked salmon, cream cheese, onion flakes, dried garlic, sesame and poppy seeds. It’s served with wasabi, soy and pickled ginger. The recipe was inspired by one of the mystery ingredients featured on “Chopped” — smoked…
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Learning to Make Sausage With Seth Rogen — at Your Own Risk
Video of the week: Seth Rogen’s NSFW* sausage-making lesson in honor of his new animated extravaganza Sausage Party. “I don’t know why people don’t want to know how sausage is made because it’s maybe the sexiest thing I’ve ever seen,” he said. Check out the Vice’s Munchies video, and make sure the volume’s turned down…
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My Breakfast With the Gefilteria Gang
Last week, I had breakfast with Jeffrey Yoskowitz and Liz Alpern — co-founders of the boutique Jewish food company, Gefilteria, and authors of the forthcoming cookbook “The Gefilte Manifesto: New Recipes for Old World Jewish Foods”. We gathered for bagels at Hudson Eats, an upscale food court on the southern tip of Manhattan that has…
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Recipes Everything Bagel Butter
Makes 12 to 16 ounces butter (plus 2 cups buttermilk) For the Everything Bagel Seasoning 3 tablespoons dried minced onion 2 tablespoons white sesame seeds 1 tablespoon black sesame seeds 1 tablespoon poppy seeds 1 tablespoon onion powder 1½ teaspoons kosher salt For the butter 1 quart heavy cream 1) To make the everything bagel…
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Pearlstone Does Farm-to-Table Family Style
At 9 a.m. on a summer Sunday, two dozen parents and children gathered in a grassy area. Around them stretched Pearlstone Center’s farm, lush with green plants, a rainbow of flowers and a golden patch of wheat. A tall guy in a kippah stood up and started strumming a guitar. This was Jakir Manela, executive…
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Recipes Griddle Pita & Herbed Farmer’s Cheese
Adapted from a Pearlstone Center recipe. This recipe leaves measurements up for interpretation, which makes it great for experimentation with kids. If you prefer measurements, use a ratio of 2 cups flour to ¾ cups water and add other ingredients to taste. For more specifics, try this recipe (for a no-yeast option) or this one…
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Jewish Cookbooks & The Stories They Tell
During a dinner conversation a year or two ago, my father briefly alluded to a “gross” lard-like product his mother used for frying. I had forgotten the name of it until a recent walk-through of “Nourishing Tradition: Jewish Cookbooks & The Stories They Tell” at the Center for Jewish History, where a pamphlet published by…
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