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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Milkboy Is Real Swiss Chocolate — by Way of Jewish Brooklyn
What happens in Switzerland stays in Switzerland, at least when it comes to chocolate. Less than half the chocolate made in that tiny country escapes uneaten into the rest of the world. Yet it’s rare to find real made-in-Switzerland chocolate in the United States, despite the prevalence of Swiss-based brands such as Nestlé and Lindt….
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Breakfast in Panama City
Before arriving in Panama City with my husband and son last week, we spoke with friends who had made the trip, and they told us to get ready for the fruit. They were right. The tropical metropolis is overflowing with stunningly sweet pineapples, mangos, melons and guavas (and many other species I could not readily…
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Why We Eat the 7 Fruits on Tu B’Shvat
The seven species are pomegranate (above), grapes, dates, figs, olives, wheat and barley. Why do we eat fruit of the Seven Species on Tu B’Shvat? The Seven Species of the Bible are a central feature of the celebration of Tu B’Shvat, which this year occurs in late January. The reason usually given for eating foods…
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Recipes Homemade Date Honey — A Sweet, Sticky Take on One of the 7 Species
Dates, one of the seven species traditionally eaten on Tu B’Shvat, are represented in Deuteronomy (8:7-8) by their honey, called devash in Hebrew. Authentic biblical honey is as dark and thick as molasses, but it has its own rich flavor and isn’t quite as sweet as regular honey. You can buy it already prepared as…
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The Disappearance and Return of the Date Palm
Methuselah date palm, grown from a 2,000-year-old seed found at Masada, is now in kibbutz Ketura. The history of the date palm in Israel is inextricably bound to the history of Israel itself. A great presence whether massed in plantations or growing wild in a desert oasis where they indicate water, their straight, unbranched trunks…
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The Restaurants That Helped Los Angeles Win ‘Coolest Jewish City’ Label
Food’s a huge part of why L.A. is according to Jewish Journal. Among the 50 reasons Jewish Journal touts: The Milky Way, the kosher dairy spot belonging to Leah Adler, Steven Spielberg’s mother; the famed Kibitz Room at Canter’s Deli, “one of the coolest music lounges and dive bars in L.A.”; the best shawarma and…
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Recipes Almonds (and Marzipan) for Tu B’Shvat
The almond tree is blooming And the golden sun is shining. Birds atop each roof Bless the arrival of the festival. Tu B’Shvat has arrived The festival of trees. —Levin Kipnis Long before anybody had heard of National Arbor Day, Jews had Tu B’Shvat, the New Year for Trees. The holiday is but one of…
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Wheat, Whiskey and Women
Whiskey doesn’t seem like an agricultural product. But as we celebrate (or pray for) the rebirth of nature on Tu B’Shvat it’s good to bear in mind that what the Irish call “the brown” comes from fields of waving grain. Or maybe we had made that link, but just forgot because, you know, too much…
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Recipes A Thoughtful Loaf From ‘Yeast of Eden’
Freshly baked loaves of vegan challah cooling on racks at the Hazon Food Conference. On a chilly December morning, dozens of people gathered around bowls of dough, ready to bake. What brought us there was the at the Isabella Freedman Jewish Retreat Center in Connecticut, and more specifically, a workshop entitled “Yeast of Eden: Baking…
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Recipes Spicy Coconut-Chickpea Stew
If I ask you think about chickpeas, what’s the first dish that pops into your mind? I bet it’s either hummus or falafel. Am I right? Well, when I think about chickpeas, what I imagine — and immediately crave — is my warming, spicy, savory, coconut-milk-based stew. Related I don’t always make it exactly the…
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Recipes Vegan Enchilada Casserole
wants you and your family to follow a simple, delicious plant-based diet that consists of whole foods. “I’m starting the revolution and I want you to join me and start a revolution where you live,” Nadel told workshop attendees at the Hazon Food Conference at the Isabella Freedman Jewish Retreat Center in late December. “I’m…
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