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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Babka’s the New Bagel — Plus All the Weekly Dish
The babka ice-cream sandwich at Russ & Daughter’s Café. Extra, extra, read all about it: Babka’s “the new bagel!” That’s the breaking news in February issue. “Babka is just like Taylor Swift during her country music period,” the magazine enthuses. “A niche figure ready for the crossover to mainstream star.” The babka ice-cream sandwich at…
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Russ & Daughters Going Big in Brooklyn
An artist’s rendering of the future Russ & Daughters at the Brooklyn Navy Yard. , the iconic Lower East Side fish purveyor and café operator, is going big for its first retail expansion outside Manhattan. The century-plus, family-owned business will become the anchor tenant of Building 77, the public food hall and manufacturing space planned…
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Recipes Fresh, Delicious Dining With ‘My Fat Dad’
Dawn Lerman’s sweet potato hummus is an easy homemade replacement for store-bought hummus. I recently picked up the memoir by New York Times Well blogger Dawn Lerman and was immediately intrigued. How could I not be, with a title like that? I was hooked after reading the three-page introduction, titled “Always Hungry,” in which Lerman…
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Recipes Parchment Paper Salmon With Leeks and Lemon
My 450-pound dad had been in every diet known to man — Akins, Weight Watcher’s, The Cabbage Soup Diet, The Tapeworm Diet. When nothing worked his bosses at McCann Erickson ad agency sent him on a six-month paid medical leave to the “Fat Farm” at Duke University, where he would be expected to lose a…
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Recipes Healing Mushroom Miso Soup
My dad credits this soup with helping him survive lung cancer and finally conquering his life-long battle with obesity. This healing soup, made with shitake, portabella and maitake mushrooms, revived his spirit when he was diagnosed. He remembered how his mother, my Bubbe Mary, cooked for him when he was in a coma after being…
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Improvising on Tradition, With a Vegan Backbeat
Philip Gelb learned to cook at the elbow of his Aunt Rose. The Oakland, California-based chef just came out with his first cookbook, While Gelb doesn’t like to stress this fact, the book is vegan, as is he. But that shouldn’t matter, he said. “Every culture has food that happens to be vegan, which is…
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Kosher Food Easy To Find at Disney
Tabouli from Zayde’s Kosher Kitchen in Orlando’s Rosen Plaza Hotel. (JTA) — As any religiously observant Jew knows, going on vacation can take a lot of work. Aside from the customary preparations, there are the added complications of organizing kosher food and Shabbat logistics. Many kosher tourists spend days before trips precooking meals to freeze…
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Recipes The Israeli History of Cheese — and How To Make Your Own
award-winning Organic Champlain Triple cheese. Ancient legend has it that an Arab merchant living some 4,000 years ago put his supply of milk into a pouch made from a sheep’s stomach as he set out on a journey across the desert. The rennet in the lining of the pouch, combined with the heat of the…
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Going Vegan in L.A. at Tal Ronnen’s Crossroads
Veggie Chorizo Scramble Tal Ronnen’s Crossroads respectfully declines to make modifications to its dishes but if you have allergies the staff will make sure you eat safe. The already small menu at this L.A. eatery is further reduced if it is tree nuts that cause you physical discomfort, but all a diner should need is…
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Recipes Crossroads’ Mushroom Farro Soup
Mushroom stock is a versatile staple to keep on hand — its deep, rich flavor and color make it a great substitute for beef stock. We save the scraps of vegetables from the soup — peels, ends and stems — to fortify the stock, so nothing goes to waste. If you have it, you can…
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Ecuador Gets First Kosher Restaurant
A kosher fast-food restaurant believed to be the only one of its kind in Ecuador opened in its largest city to serve the tiny Jewish community and more. “We Jews did not have a place to eat. So I have persuaded the local Jewish community leaders” to open the restaurant, Israeli businessman Ofir Belaishe told…
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