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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NY Deli Month Rolls Out With Prix-Fixe Menus
We’ve got Waffle Month, Pickle Month and Potato Lovers Month, among others. Now, thanks to “Deli Man” Ziggy Gruber, we’ve got New York Delicatessen Month. The goal: To bring attention to traditional New York-style delis, of course. “Delicatessens are never usually asked to join in Restaurant Weeks nationally because we’re not fancy enough,” Gruber says….
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RIP Silverstein’s Bakery and Welcome Back Rubin’s
After nearly a century of baking what some called Toronto’s best breads, Silverstein’s Bakery shut its doors last week — to the shock of employees, wholesale customers and fans. “They make the best rye bread in the city. There’s no question in my mind,” Barry Silver, owner of Yitz’s Deli in midtown Toronto, told the…
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Recipes The Best Matzo Ball Soup In The World
James Beard Foundation This recipe is reprinted with permission from “The Mensch Chef: Or Why Delicious Jewish Food Isn’t an Oxymoron. This is an approximation of the matzo ball recipe my mother always used. It is based on the one on the matzo meal box, but with a few important modifications to account for my…
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Recipes TBT From Bubbe’s Kitchen: Rosemary Ricotta Blintzes with Strawberry Rhubarb Sauce
My love for most traditional carb-loaded Jewish foods began at first bite. Challah, matzo balls, kugel, they’ve all always topped my list for ultimate comfort and I don’t discriminate if they’re store-bought or freshly made from scratch. This has sadly not been the case with cheese blintzes. Until I started making them at home, I…
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Recipes Feed Your Olympic Fever With Brazil’s National Dish, Feijoada
Feijoada, one of Brazilian’s national dishes, is adored by rich and poor alike. It’s soul food: black beans and many kinds of pork meat stewed together in one pungent, satisfying dish. When I lived in Rio de Janeiro as a teenager, my mother’s cook would sometimes concoct a kosher rendition for us on a Sunday,…
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A Food Fest Devoted to Breakfast
You know that thing where you come up with a great idea and think, “I’m not going to do that, but somebody definitely should.” That’s how I feel about BreakFestival, a two-day breakfast extravaganza that will be held in New York City over Labor Day weekend. Whenever I start planning a party, my first instinct…
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Time Anoints First-Ever ‘Bacon Critic’ — and He’s Jewish
JTA — Among those who don’t keep kosher, few food items ignite passion the way bacon does. So when the website Extra Crispy announced in June that it was searching for a Bacon Critic — yes, with capital letters — some 1,500 eager pork lovers applied for their dream job. Given the fact that bacon is…
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Chocolate-Covered Jalapeños? It’s Not Bubbe’s Chocolate Anymore
When her new chocolate company needed a name, Sara Meyer and her husband, Corey, decided to connect it to his maternal grandmother — Faigele/Faigy/Fay, meaning little bird in Yiddish — and her love of chocolate. Both are memorialized in the name they came up with: Little Bird. While Fay usually kept several boxes of random…
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Forget Funnel Cakes! Deep-Fried Matzo Balls Coming to NY State Fair
Kosher-observant Jews will, for the first time ever, be able to buy food at the New York State Fair this summer. And not just any food, but deep-fried matzo balls with ranch dressing. According to Syracuse.com, The Oaks at Menorah Park in Syracuse will be the first certified kosher food vendor at the fair, held…
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Move Over, Ottolenghi?
There’s a new Israeli in town. We’re a little late to Strut & Cluck, which opened in June. But London’s newest Israeli-inspired restaurant has been getting such ravesthat we wanted to give it a shout-out. Chef Amir Chen’s turkey-centric menu includes harissa-coated wings, halloumi salad, meat-free koftas and “pita balagan” — an anything-goes, daily-changing concoction….
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Stop Carping — ‘Gefilte Manifesto’ Coming Soon
You can finally pre-order “The Gefilteria Manifesto,” the much-anticipated debut cookbook from Gefilteria founders Liz Alpern and Jeffrey Yoskowitz, out next month. Our favorite gefilte fish revolutionaries “revitalize beloved old-world foods with ingenious new approaches,” says their publisher. Much more to come. Michael Kaminer is a contributing editor at the Forward.
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