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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Perfect Chopped Salad From Honey & Co.
Husband-and-wife team Itamar Srulovich and Sarit Packer were both born in Israel, where they met in a restaurant kitchen. Together they moved to London and opened Honey & Co., a restaurant that highlights the foods of their homeland. In a talk for the British Jewish organization , they spoke about their culinary journey, while showing…
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Proper Bagels in San Francisco and All the Weekly Dish
Handmade bagels at Shorty Goldstein’s. Now, chef and co-owner Michael Siegel can truly say everything’s made in-house at , his San Francisco deli. Goldstein finally rolled out Shorty Goldstein’s own bagels after months of experimenting. “Our bagels are more New York than Montreal,” Siegel told Dish. “Crunchy on the outside, chewy in the middle. We…
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Breakfast at Jack’s Wife Freda With Noah Arenstein
A rosewater waffle topped with thick yogurt, berries and honey syrup, and poached eggs served over slices of grilled tomato and salty haloumi at Jack’s Wife Freda. Within a few minutes of opening on a recent weekday morning, the tables at , an eclectic bistro in New York City, were nearly filled. Even for Soho,…
The Latest
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From Cap’n Crunch to Cabernet
Elisheva and Chaim Gur-Arieh make wine in the Sierra foothills of California’s Shenandoah Valley. If you happen to live in the Bay Area and attended Berkeley Rep’s fall musical “Amélie,” based on the French movie, and ordered the accompanying wine pairing at the theater’s bar, you got a glass of C.G. Di Arie Cabernet Franc….
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Recipes From Cantoring to Cocktails
Allen Katz, co-founder of New York Distilling Company. Not long into my interview with Allen Katz, co-founder (with Tom Potter) of , I decided I wanted to meet his parents. More specifically, I wanted to go back in time and be invited over to Katz’s childhood Baltimore home for Friday night dinner, to meet his…
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L.A.’s Best Restaurant Is Italian — With a Jewish Accent
Chef Zach Pollack in the kitchen of Alimento. No one was more surprised to learn that Los Angeles magazine had named two-year-old L.A.’s best Italian restaurant than the chef behind it. But Zach Pollack’s legion of fans took it in stride; Alimento’s earned raves for both its earthy, honest Italian and the detours Pollack takes…
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Recipes Ottolenghi Nails Haute Cuisine in ‘NOPI’
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 “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully. Related “NOPI” Pistachio…
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Recipes Yotam Ottolenghi’s Pistachio and Pine Nut-Crusted Halibut
This restaurant-quality main dish from Ottolenghi’s new cookbook, ‘NOPI’ is well worth the effort. Related “NOPI” Sumac Martini Serves 6 6 halibut fillets, skinless and boneless (1 pound 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round…
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Recipes ‘NOPI’ Sumac Martini
For anyone who thinks they don’t like cocktails because they too sweet, this is for you. Sumac — the dark red spice with a sharp astringent kick — is one that we love to sprinkle over food. It has a musty, lemony flavor that, as Lukasz Rafacz discovered when creating this drink, works just as…
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Masbia Seeks New Home for Kosher Soup Kitchen
Yes, Masbia is looking for a new space in Queens. But first, how about more plates and napkins? , the New York organization that feeds the needy in a dignified, restaurant-like setting, may soon be displaced from at least one of its three locations. “We will most probably stop operating our Rego Park location at…
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Bringing Home the Schmacon and All the Weekly Dish
Schmacon and eggs. Bacon, Schmacon. No, really. Chicago-area deli owner Howard Bender has rolled out , “an all-muscle cut of uncured beef that’s sliced thin, marinated and smoked using spices that include celery powder and sea salt,” according to the Illinois Daily Herald. Until recently, the bacon stand-in was only available at Bender’s Schmaltz Deli….
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