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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Recipes
How I Turned Blintzes on Shavuot Into Little Packages of Love for Dad
My ad man dad was never a morning person. He said that when he slept, his best ideas came to him — including his award-winning slogans for “Leggo My Eggo,” “Soup is Good Food” and “Coke is It.” On the weekends, my little sister April and I knew the only way to awake my father…
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Recipes 15 Fabulous Vegetarian Dairy Recipes for Shavuot
Breakfast Rosemary-Ricotta Blintzes With Strawberry-Rhubarb Sauce Deb Perlman’s Magical Blintzes Cheese Levivot Pancakes Corn and Eggplant Pashtida Lunch/Dinner Cold Yogurt Soup With Cucumbers, Herbs and Rose Petals Cold Sour Cherry Soup Labneh With Tomatoes, Pesto and Tapenade Spinach and Feta Bourekas Gnocchi di Semolino alla Romana (Farina Dumplings Roman Style) Kale and Mushroom Quinoa Mac…
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Recipes Taste Testing ‘100 Best Jewish Recipes’
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 “100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine From Around the World,” by Evelyn…
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Recipes Avocado and Egg Pâté
A favorite Israeli appetizer, this dip can be served with chips, crackers or challah. Serves 4 as an appetizer, 6 as a dip Keeps for 2 days in the fridge | do not freeze Related Taste Testing ‘100 Best Jewish Recipes’ Easy Apple Crisp ½ large bunch of parsley ½ small bunch of scallions 2…
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Recipes Easy Apple Crisp
This recipe is simple to make, uncomplicated in flavor and utterly delicious to eat. It works equally well with pitted plums, or a combination of plums and apples. Serves 6 Keeps for 3 days in the fridge | freezes for 3 months Related [Taste Testing ‘100 Best Jewish Recipes’ (https://forward.com/food/340937/taste-testing-100-best-jewish-recipes/) Avocado and Egg Pâté 4…
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Curious Cook Prefers Roadmaps to Recipes
For someone who spends most of her waking hours thinking about food and cooking, Adina Steiman has a surprising confession: “I kind of hate recipes,” she said. Of course, that isn’t entirely true. Steiman is special projects editor at Epicurious, one of the country’s leading food websites that houses new recipes and the recipe archives…
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Michael Solomonov’s Dizengoff Restaurant Opens in New York
It’s rare for New Yorkers to have restaurant envy. Isn’t everything we could possibly want to eat right here? But ever since I became aware of what Chef Michael Solomonov is cooking up in Philadelphia — at Zahav, Dizengoff, Percy Street Barbecue, Abe Fisher and Federal Donuts — I’ve been reckoning with an ugly tinge…
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Kosher ‘Shrimp’ — and More Hot Dish
Coming soon to a kosher restaurant near you: shrimp. The U.K. Daily Mail reports that a San Francisco outfit called New Wave Foods has grown fake shrimp in a lab using red algae — which the crustaceans feed on — and baking it with a plant-based protein powder. Its very realness may become a problem….
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Spicing It Up at Abe Fisher
This is turning into an exciting year for guest-chef events and one-off dinners. Next on our radar: a four-course feast at Philly’s terrific Abe Fisher, which is part of the Cook N Solo group owned by star chef Michael Solomonov and his business partner Steve Cook. Chef Yehuda Sichel will team with Lior Lev Sercarz…
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Pommes Frites Reopens in New Neighborhood After LES Blast
More than a year after a devastating explosion destroyed its Second Avenue block, Pommes Frites reopened today in a shiny — albeit smaller — space near NYU in New York’s West Village. Two employees died in the 2015 blast, which displaced Pommes Frites after 18 years. “I don’t want it to be an opening with…
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Photographer Sinks His Teeth Into Israeli Food Scene
Steven Rothfeld flips through his new book and stops on a page showing a focaccia with pieces of charred cauliflower dappling its surface. “This is one of the best things I’ve ever eaten in my life,” he says. Then he stops on a page showing a deep-orange kumquat marmalade. “This is one of the best…
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