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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Hanukkah Cupcakes and All the Weekly Dish
Not only are these cupcakes kosher; they’re also gluten and dairy free. If fried foods aren’t your thing but you’re still craving something sufganiyot-ish for Hanukkah, New York’s has your back. Its line of gluten-free, dairy-free, kosher Hanukkah cupcakes includes four designs — menorah, two different dreidels and gelt — on chocolate and vanilla cake-icing…
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Facing a Changed World, on a Full Stomach
Writer Leah Koenig (left) as a preschooler, with her father, Richard Koenig. Something strange happened the day after my father died. I woke up the next morning hungry for breakfast. Everything else has shifted. The shape of my family tree had changed. Nearly everyone I loved was sad all at once. I realized that I…
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Recipes Celebrating the Sacher Torte
The young Jewish man who created this beloved confection in 1832 couldn’t have imagined that Americans would one day celebrate National Sacher Torte Day. But we do. At just 16 years old, a Jewish cook’s apprentice named Franz Sacher revolutionized the pastry world with an impromptu creation that came to be known as the Sacher…
The Latest
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8 Whiskies For 8 Nights
Enough with the oil. Cut the grease of the festival of “lets-celebrate-religious zealotry-by-inducing-heart-disease.” Its time to talk about eight nights of truly miraculous golden liquids — ones that are indeed flammable, but ones that would only confirm your insanity were you to put a match to them. Give the kids their toys and retire to…
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Did Israel Really Create Falafel?
Prof. Shaul Stampfer had set out to research what bagels and falafel mean to Jews. But what he discovered on the way surprised him – and goes to the heart of Israeli-Palestinian identity politics. Stampfer, a professor of Soviet and East European Jewry at Hebrew University’s Mandel Institute of Jewish Studies, examined the history of…
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Recipes The Best Jewish Cookbooks of 2015
Cookbooks make fantastic Hanukkah presents for the die-hard foodies, armchair chefs and aspiring gourmets in your life. To help you navigate the unusually crowded field of Jewish cookbooks that came out in 2015, we offer this roundup of our favorites. (For lack of a better organizational system, the list goes in chronological order of when…
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Brisket’s Mini Modern Side
As the author of “The Brisket Book: A Love Story With Recipes,” I was anointed “The Brisket Queen” on Twitter by Julia Moskin of The New York Times. A passionate brisket cook, eater and chronicler, and a keen observer of the brisket zeitgeist, I need no crystal ball to predict brisket’s future: Brisket is going…
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Recipes Brisket Tacos
Slows Bar B Q’s chef and pitmaster, Brian Perrone, recommends barbecued brisket over braised for this recipe, but says that “braised will work, too. I just wouldn’t go with a brisket braised in red wine.” Beer-braised brisket worked well when the Forward tested these tacos. We also decided to make a miniature version, perfect for…
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Recipes Deviled Eggs With Brisket and Pickles
This is a great trick when you have some leftover brisket. If you have a little sauce or pan juice from the brisket, add it to the meat; then warm in the microwave before you top the eggs. They will be even tastier. Related Brisket Sliders With Slaw Brisket Tacos Brisket Tots Fried Brisket Kreplach…
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Recipes Brisket Tots
One more reason why bar snacks are cool and brisket is hot. A recent New York Times rave says it all: At , chef Jesse Schenker’s “finger-beckoning…brisket tots have become such a category killer that he’s going through 200 pounds of brisket each week and has hired two people in the kitchen who do nothing…
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Recipes Fried Brisket Kreplach
Traditionally boiled and served in soup, kreplach can also be fried and eaten as finger food… say, your next Hanukkah party. My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot…
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