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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Modern Cookies With Old-World Connections
Café Warshafsky’s lavendar and coconut shortbread. makes great shortbread cookies. Its ice creams are a hit. There’s even a hip, handmade logo. Don’t bother mapping it; the café doesn’t exist — at least in physical form. But it’s very real in the mind of Mai Warshafsky, the artist-turned-baker who created the nostalgia-drenched brand to market…
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Breakfast With a Precocious New York Food Pro
Breakfast at Eisenberg’s Sandwich Shop with 27-year-old food writer Max Falkowitz. I have a feeling that, as a child, Max Falkowitz was no stranger to the words, “You are wise beyond your years, young man.” The statement holds true even now. Falkowitz has made an impressive name for himself at two respected food publications, first…
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Mayor Bill de Blasio Celebrates Carnegie Deli Reopening
Mayor Bill de Blasio thanked owner Marian Harper (left) ‘for restoring this jewel in our crown.’ At least one fan at ’s official reopening ceremony this morning insisted that the legendary eatery makes “the best pastrami sandwich in the city.” That’s Mayor Bill de Blasio, who beamed as he cut a ceremonial cheesecake while the…
The Latest
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Israeli Pastry Chef Gets James Beard Nod — for Bakery in Idaho
The James Beard Foundation announced its today and among the names, one jumped out at us. Moshit Mizrachi-Gabbitas of Janjou Pâtisserie in Boise, Idaho, was nominated for Outstanding Baker. “I am obviously extremely delighted and humbled to be nominated,” Mizrachi-Gabbitas said by phone from her bakery. “Such an honor to be on this list.” So…
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Taste Testing ‘Jewish Festival Food’
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 “Jewish Festival Food: Eating for Special Occasions” (Lorenz Books) by Marlena Spieler. Related: Libyan Spicy…
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Recipes Ethiopian Doro Wat Chicken Stew for Shabbat
Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flat bread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat. The eggs are an intrinsic part of the dish so make sure everyone receives one…
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Recipes Libyan Spicy Pumpkin Dip
This spicy Sephardi dip from a Libyan-Jewish restaurant in Jaffa can be stored for at least a week in the refrigerator. Serve it with chunks of bread or raw vegetables to dip into it. Related Doro Wat (Ethiopian Chicken Stew) Serves 6–8 3–4 tablespoons olive oil 1 onion, finely chopped 5–8 garlic cloves, roughly chopped…
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Brooklyn Museum Goes Kosher
The ’s going kosher. AM NY reports that the museum’s BKM Café will add OK-certified Glatt kosher items to its menu, all provided by Wolf and Lamb, the upscale kosher steakhouse and caterer based in midtown and Brooklyn. BKM Cafè will serve kosher meals on Shabbos, too. Zak the Baker Eyes Deli Miami baker Zak…
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Hummus in Hanoi
Fresh produce on display at an outdoor market in Hanoi, Vietnam. JTA — Shahar Lubin earned his culinary chops in Israel and, later the United States, cooking his way through more than 20 restaurants, starting at the age of 16. Still, it was a leap when he moved to Vietnam and opened a restaurant of…
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Sweet Momentum at Undone Chocolate
Undone’s Himalayan Sea Salt bar. It’s a big day for when I visit. Of course, I think to myself. It’s the week before Valentine’s Day. “We just got a bunch of orders,” says Adam Kavalier, who co-founded the company with his wife, Kristen. Behind us, a grinder barrel whirs, churning 70-plus pounds of beans and…
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Shmaltz Brewing Co. Gets Funky With New ‘Jewbelation’
Shmaltz Brewing Company owner Jeremy Cowan never bought the old adage that Jews didn’t drink. In fact, he decided early on that he was going to brew a beer with a distincty Jewish identity. “The very first beer was Genesis Ale,” Cowan told me recently over the phone. “We hand squeezed pomegranates on the floor…
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