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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Getting Baked at a Pot-Infused Shabbat Dinner
Video of the week: “Stoned Shabbat Dinner,” which showcases traditional recipes with, um, an extra ingredient. Let’s just say the candles aren’t the only thing that’s lit at this festive meal. Rosenberg’s Bagels owner Jeff Rosenberg, AKA Jeff the 4/20 Chef, is your guide. He’s in Denver, natch. Related Welcome to Pot Shabbat Magic Matzo…
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Recipes Ricotta-Fruit Toast for Shavuot Breakfast
Of all the confounding mysteries of Jewish tradition, why Jews eat dairy foods on the holiday of Shavuot certainly isn’t the biggest or most important. But I have always wondered how Shavuot became the cheese holiday. Related Cheesecake for Breakfast — and Soon, for Shavuot 15 Fabulous Vegetarian Dairy Recipes for Shavuot How I Turned…
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Rich. Decadent. Smooth — Grab a Drink With Drake
Who? Canadian Jewish rapper Drake, of “Hotline Bling” fame, has released a new bourbon whiskey, called Virginia Black. NOT Virginia Black the columnist for the South Bend Tribune. Though she, too, may be “Rich. Decadent. Smooth.” What? Virginia Black (the whiskey) is a young bourbon blend of 2 year old, 3 year old and 4…
The Latest
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Recipes Jelly Doughnuts, Step-By-Step
You can fill these doughnuts with whatever you’d like — here I used raspberry jam. We cut the dough with a drinking glass, which made a dozen. Obviously the number will depend on the size of your glass. 2 packets (2 tablespoons) dry yeast ¾ cup warm water 1 cup whole milk ¾ cup sugar…
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Michael Tisch Gets a Slice of Roberta’s
Ultra-hip Brooklyn pizza joint Roberta’s is as hot now as it was when it opened in 2008. But an investment by a member of the billionaire Tisch family has some fearing the Bushwick restaurant will lose its mojo. More of This Week’s Food News Four Season’s Restaurant’s Jewish Soul Wexler’s Spreading Lox Love in L.A….
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Taste Testing ‘Israel Eats’
This is a sporadic column in which the writer evaluates a new cookbook by making some of its recipes, sharing them with friends and asking her guests what they think of the results. She recently cooked her way through “Israel Eats” by Steven Rothfeld with Nancy Silverton (Gibbs Smith). A food photographer in his mid…
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Recipes Spinach and Feta Arayes
If you are lucky in life, you will find a dish that everyone in your family loves, and whenever you suggest making it, they will enthusiastically agree. This has become that recipe in my family. Related Taste Testing ‘Israel Eats’ Date Honey and Tahini Semifreddi With Cashew Brittle Photographer Sinks His Teeth Into Israeli Food…
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Four Seasons Restaurant’s Jewish Soul
There are several Jewish connections to the relocation story of New York’s legendary Four Seasons restaurant, whose long run in its iconic midtown space will end July 19. More of This Week’s Food News Wexler’s Spreading Lox Love in L.A. Shuka Truck Really Gets Around! Reubens in Berlin and All the Week’s Food News As…
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Wexler’s Deli Spreads Lox Love in Los Angeles
Houston may have Ziggy Gruber, but Los Angeles has its own Deli Man — Micah Wexler, dubbed “the Seth Rogen of chefs” by our own Leah Koenig. More of This Week’s Food News Four Season’s Restaurant’s Jewish Soul Shuka Truck Really Gets Around! Reubens in Berlin and All the Week’s Food News Now, two years…
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Shuka Truck Really Gets Around!
We’ll leave it to you to judge whether this is good use of taxpayer shekels. But the Israeli embassy in Bogota reportedly flew down New York’s Shuka Truck — yes, the whole truck — to serve shakshuka on Yom Haaztmaut. The truck normally roams Big Apple streets. More of This Week’s Food News Four Season’s…
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Reubens in Berlin and the Week’s Hottest Food News
Newish Jewish deli Louis Pretty gets a shout-out in Travel + Leisure this month as part of a rocking food scene in Berlin. The Kreuzberg eatery’s “German interpretations of American Jewish deli food” like Reubens and matzo-ball soup “typifies Berlin’s current global outlook,” the mag says. If anyone’s tried it, Dish would love to hear…
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