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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Hummus in 70% of Israeli Refrigerators
(JTA) — The approach of International Hummus Day) — The approach of [International Hummus Day”) (Friday, May 13) coincides with the release of a study showing that more than 90 percent of Israelis say they eat hummus at least once a week — and nearly 70 percent currently have some in their refrigerator. A survey…
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Kosher Pop-Up Fills Void on the Bowery
On a recent Tuesday night at the Chabad House Bowery on the Lower East Side, a crowd began to form. Tables covered in craft paper filled the room, tea lights flickering in mason jars. At a long table at one end, servers set up paper plates and jugs of ice tea — but no food….
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The Falafel Wars Come to London — and Israel Loses to Egypt!
Egypt was declared Sunday to have the most delicious falafel, beating its Israeli, Palestinian and Middle Eastern-fusion competitors at a London festival. Falafel is popular throughout the Middle East, although its origins have been hotly debated. Israeli chef Uri Dinay, who came in second place, and whose falafel the Guardian described as “crisp but slightly…
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Recipes Chocolate-Babka French Toast for Mom
It is hard to think of something more fitting to serve for Mother’s Day than babka. Named after the bubbes who baked them in Eastern Europe (babka translates to “grandmother’s loaf”), the brioche-tender, bread-cake hybrid, which comes swirled with chocolate or cinnamon, is the edible equivalent of maternal affection. Meanwhile, Mother’s Day celebrations tend to…
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Recipes Chocolate Cake From the Mother of Jewish Chocolatiers
When we slather our mothers with chocolaty tributes on Mother’s Day, we will be stepping onto a chocolate trail pioneered by Jewish mothers before us, notably Rebecca Gomez of the 18th-Century Colonial Period. Related Gomez, along with her husband and son, had an appetite for the chocolate business in Manhattan. After the death of her…
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Hungary Is Hungry for Jewish Food — and All the Dish
Anti-Semitism may be running rampant in Budapest, but so is a Jewish-food craze. At least that’s what Travel + Leisure discovers in its latest issue: “Jewish food — whether descended from the Mediterranean or the shtetl — is hugely popular right now… Food trucks serve knishes stuffed, oddly, with lamb, and serious restaurants, like Macesz…
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Exploring Israel Through Food, Film & Photography
Cooking is a creative outlet for me— as much about developing beautiful flavors, aromas, colors and textures as about getting dinner on the table. While I know it’s not like that for everyone, it seems to me that there’s a strong connection between art and food in general. Certainly many of my friends who are…
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Celebrate Chametz With These Mind-Blowing Bagels
Passover ends at sundown this Saturday, which means the feasting on chametz is almost upon us. Which is why we decided to put together a list of delicious yeasty bagels for you to potentially stuff your face with once the chametz ban is over. 1) The Rainbow Bagel: The invention of Brooklyn bagel maven Scott…
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Recipes Must-Make (Matzo-Free) Passover Desserts
Reuters — Every year, for the first few days of Passover, matzo seems somehow so new. A fat shmear of Temp-Tee ultra-whipped cream cheese and a tart and fruity jelly on top. Or soaked and fried into a matzo brei, crunchy with sugar and cinnamon. These are the foods of memory to me. But the…
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Matzo, Elemental Bread of the Spirit
What’s so special about matzo? After all, it’s nothing more than flour and water baked to a cracker-like thinness. Not especially digestible either, especially after eating it as the default bread for the entire week of Passover when chametz (leavened or risen bread and leavened products) are forbidden. Related Matzo Brei With Fresh Herbs and…
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Recipes Matzo Brei With Fresh Herbs and Early Spring Greens
Matzo Brei (rhymes with “fry”), literally fried matzo, is the most beloved of Passover week traditions, the centerpiece of a simple brunch or breakfast: softened matzo, usually with egg beaten into it, fried in hot fat. This mixture may be scrambled, formed into little pancakes or cooked like an omelet. I have eaten it in…
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