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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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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Recipes Easiest Cold Cucumber Soup
This is an adaptation of my mom’s recipe, which she shared with me long ago, before Greek yogurt was a thing. It’s a perfect dish for the dog days of summer. Many recipes recommend salting the cucumbers to remove excess liquid. I don’t find this step necessary here, but if you’re a cucumber-prep purist, go…
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Seth Rogen’s Naughty Dog
Spicy Polish kielbasa, spicy beer braised onions, crispy onions and horseradish mayo, all served on a grilled Hawaiian roll. More of this Week’s Dish That’s the Naughty Dog, an over-the-top Frank-enstein created by Esh chef and Knife Fight host Ilan Hall for the release of Seth Rogen’s Sausage Party, which opens this week. You can…
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7 Ways to Keep Kosher in Brazil During the Olympics
As someone who lacks all athletic talent, I am slightly embarrassed to admit that I have little to no interest in watching the Olympics. I always feel badly about myself when watching these super-fit gymnasts jump 10 feet into the air while I give myself a pat on the back just for getting up and…
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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 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 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 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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