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
A Mediterranean Seder Meal
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 “” by Joyce Goldstein (U.C. Press). Related Asparagus Soup From the Veneto Tunisian Fish Ball…
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Recipes Asparagus Soup From the Veneto
One reason this Passover soup is so delicious is because there are no onions to mask the clean asparagus flavor. Use margarine or olive oil for a meat-based meal. Related Tunisian Fish Ball Tagine Turkish Lamb With Green Garlic New Cookbook Is Chef’s Love Letter to Mediterranean Diet Serves 6 4 ½ to 5 cups…
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Recipes Tunisian Fish Ball Tagine
In Spain, Sephardic fish balls, called albóndigas, were seasoned simply with parsley, maybe a little cheese, and then fried and served with tomato sauce. Those fish balls would bore the Tunisians, however, who like spices! These fish balls can be fried first, if you like, before they are slipped into the poaching liquid. I like…
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Recipes Turkish Lamb With Green Garlic
Spring is when green garlic appears at the market. These fragrant green shoots with tiny young bulbs resemble large green onions or baby leeks, and combined with green onions, they make for a delicate and aromatic stew. If you cannot find green garlic at your market, you can use garlic cloves. With the slow cooking,…
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Chocolate Moses, Macaroons, Mini Truffles and More Passover Sweets
One of the Passover-themed offerings from Mouth. Wasn’t it just Purim? Well, it’s time to start thinking about Passover goodies. At , the hipster-approved mail-order food operation, Passover items include whimsical gift boxes like Parting of the Sea Salt ($70), a collection of indie sea salts like herb salt from Amangansett Sea Salt and Citrus…
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Artisanal Matzo From Brooklyn — and All the Dish
You could say matzo’s always been artisanal; it’s a labor-intensive product that usually bears the maker’s stamp. But Brooklyn’s is upping the ante with “small-batch” matzo in buttercrunch and salted varieties. A handful of retailers across NYC now carry it; more roll out on April 15. The box alone makes The Matzo Project worth seeking…
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My Overpriced Dinner at Ukraine’s Faux Jewish Eatery
(JTA) — There’s a Jewish-themed restaurant attached to the ruins of the 16th-century Golden Rose Synagogue here. It first caught my eye last month when I was taking photographs of Meylakh Sheykhet, a haredi Jewish man who is fighting to preserve what’s left of the once beautiful structure. Sheykhet insisted I train my lens in…
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No Bull! Jon Stewart Gets Runaway Bovine Spared From Slaughterhouse
Comedian Jon Stewart (right) in quiet conversation with Frank the bull after a dramatic rescue April 1. April Fools Day was eventful for comedian and former Daily Show host Jon Stewart this year — and not because of a prank. It was entirely serious when a bull en route to a Brooklyn slaughterhouse escaped in…
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Recipes The Secret Jewish History of Arugula
Arugula was recommended as an ideal vegetable to act as karpas – the bitter green – at the Passover Seder by Amram Ga’on, the ninth-century rabbi and Talmudic genius. There was a point in time when arugula was a code: a vegetable that said “here is the great white bobo-latte-liberal!” All the way back in…
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Recipes Chickpea Arugula Salad With Caramelized Onions
Though this salad is a modern creation, it uses several ingredients that were common in ancient and medieval Jewish cuisine. Related Arugula, chickpeas and onions are all mentioned in both the Tanakh and the Talmud, and appeared in many Jewish cuisines throughout history. This simple salad serves as a light meal or a protein- and…
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‘In the Night Kitchen’ at a Brooklyn Breakfast Table
Every morning at my house, two things are bound to happen. The first, of course, is breakfast. On the days that I take on early-morning toddler duty, that means splitting a banana-yogurt-strawberry-tahini smoothie with Max. Sometimes I throw in frozen spinach or a spoonful of pumpkin puree to sneak some vitamins into my vegetable-avoidant child’s…
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