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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World’s Best Rugelach for Breakfast
The first time I tried rugelach from Marzipan Bakery was not in Israel, where the famous bakery is located, but in an office in Midtown Manhattan. A then-coworker of mine had schlepped home two kilos (more than 4 pounds) of the chocolate swirled pastries in his carryon and was gleefully handing them out like an…
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Was an Israeli Artist Ripped Off by a Toronto Restaurant?
Early Mercy, a new hotspoton Toronto’s hip King Street West, has been accused of copying art by Tel Aviv artist Amit Shimoni for its walls. Amit Shimoni’s Hipstory portrait series recasts historical figures as contemporary hipsters. Early Mercy made those portraits a prominent part of its décor – minus attribution to Shimoni, The Toronto Star…
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College Freshman Rolls Out Kosher Food Truck in D.C.
A 19-year-old George Washington University freshman with zero culinary experience is the brains behind Brooklyn Sandwich Company, a new Glatt kosher food truck in DC. A generous donor and a crowdfunding campaign helped get Carly Meisel’s new business off – or on – the ground. There’s a pastrami sandwich, beef brisket and cholent. But the…
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New Boston Deli Serves Up Haimish Eats and Yiddish Vocab
Don’t look for fusion kreplach or molecular matzo balls at Mamaleh’s, which opened in Boston last week. The menu’s a mix of straight-up deli classics, from borscht and blintzes to latkes and noodle kugel. A pastrami knish is as experimental as the lineup gets; if anyone’s tried it, we want to hear from you. Do…
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Taste Testing ‘A Taste of Rome’
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City,” by Katie Parla and…
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Recipes Roman Fried and Marinated Zucchini
Related Taste Testing ‘Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City’ Spaghetti With Dandelion Greens and Cured Fish Roe Serves 4–6 as a side dish or makes 3–4 sandwiches 2 garlic cloves, thinly sliced ¼ cup fresh mint or basil leaves, finely chopped, plus more for garnish 2/3 cup white wine vinegar…
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Recipes Spaghetti With Dandelion Greens and Cured Fish Roe
Related Taste Testing ‘Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City’ Roman Fried and Marinated Zucchini Spaghetti con Cicoria e Bottarga Serves 4–6 Sea salt 1 pound dandelion greens 3 tablespoons extra-virgin olive oil, plus more to taste 3 garlic cloves, smashed 2 teaspoons peperoncino or red pepper flakes 1 pound spaghetti…
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Peru’s National Cocktail Debuts in Israel
Peru’s flagship drink will be sold for the first time in Israel, according to the South American country’s foreign trade officials. The pisco will be available in bars and restaurants initially only in Tel Aviv. “The pisco will compete with drinks already positioned in this market. We are confident that Israelis will get more familiar…
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Tippling Through the Torah
In every Torah portion, there’s an alcoholic drink just waiting to be discovered. So says amateur bartender Andrea Frazier and her fellow Kiddush Club devotees on Chicago’s South Side. Frazier has created a boozy, parsha-themed blog, “Tippling Through The Torah,” whose premise is that the weekly Torah portion can best be appreciated when accompanied by…
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Recipes Clouds and Fire (Num 9:16)
Be sure all ingredients are as cold as possible before you begin. We hear that one of the kosher companies makes mock Kahlua, but that has not made it to the South Side of Chicago. Related Article Tippling Through the Torah 2 scoops chocolate ice cream 2 scoops vanilla ice cream ¼ cup chocolate sauce…
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Recipes That Time Jews Smuggled Chocolate to France — and a Recipe for Basque Chocolate Cake
I happened into a chocolate shop, L’Atelier du Chocolat de Bayonne in Paris in 2016 with my husband. As we were tasting and browsing, I randomly picked up a company brochure. In my high school French, I slowly deciphered this astonishing statement: À Bayonne l’origine de la fabrication et de la consommation du chocolat semble…
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