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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20-Foot Challah Loaf Sets New World Record
Now immortalized in the Guinness Book of World Records, the loaf above measured in at 20 feet. Did you smell bread baking last week? You weren’t hallucinating: The 3rd-annual Great Big Challah Bake brought thousands of women out around the world to collaborate on giant loaves. How big was it? Here’s the shopping list from…
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Jewish Delis Everywhere and All the Weekly Dish
New in Toronto: , a tiny downtown spot serving latkes, matzo-ball soup, chopped liver, knishes and kilometer-high sandwiches — this is Canada, after all. According to BlogTO, the place is named for Sid Starkman — the late president of Chicago 58 Foods, “a Toronto institution famous for its Jewish style salami, hot dogs and cured…
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Recipes Talking ‘Toast’ and All Its Toppings
If you’ve dined out recently, you’ve probably encountered fancy toast — the du jour of piling artisanal ingredients (think house made ricotta and seasonal jam or poached eggs and shaved truffles) on top of warmed bread. Or perhaps you, like just about everyone else in America, have made some version of avocado toast at home….
The Latest
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Recipes Almond-Orange Flower Toast
Do you know bostock? It’s an almond and orange flower syrup–soaked slice of brioche, topped with almond cream, and baked until browned, puffed, and gorgeous. If you like almond croissants, you’ll go crazy for bostock. The softly floral tone comes from a syrup made using orange flower water, a little almond extract, and fresh orange…
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Recipes Chef to Stars Shares Vegan Recipes With the Rest of Us
Israeli-born Tal Ronnen orchestrated Oprah Winfrey’s highly publicized 21-day vegan cleanse in 2013. He catered Ellen DeGeneres and Portia de Rossi’s 2008 wedding after years as their private chef. But these days, he’s more concerned with spreading the gospel of veg to the masses. And in the new Mediterranean-themed cookbook (Artisan), named for his white-hot…
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Recipes Vegan Grilled Garden Vegetable Lasagna With Puttanesca Sauce
Serves 8-12 Zucchini can be watery and lacking in flavor or texture, so when Scot proposed putting a vegetable lasagna that featured zucchini on the menu, I was skeptical. But the flavors he builds into this lasagna are extraordinary. It’s an Italian flag on a plate — green pesto, white almond ricotta and rich red…
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Whisky and the 1%
At New York’s Marriot Marquis hotel in late September, middle-aged white American men sipped high-end scotch and bourbon as their republic splintered. To be fair — as the reconstruction of George Washington’s distillery has amply shown — plenty of middle-aged white founding fathers were sipping on the golden nectar as the republic was being built….
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Finding God in a Carrot Field
A surprising religious journey awaited Shira Wolf in the rolling fields of this sustainable farm in Danby, Connecticut. I’m a nice Jewish girl. I’ve lived in New York City, gone to synagogue, and attended modern Orthodox Jewish day schools my whole life. Which is why it struck many of my friends and fellow community members…
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Katz’s Deli Confirms It’s Opening Brooklyn Outpost
The shop on Ludlow and Houston will no longer be the only place to pick up the prized pastrami when a satellite shop opens in DeKalb Market next year. When in June that Katz’s Deli might expand to Brooklyn, owner Jake Dell called the rumor “unconfirmed.” As of this week, that’s changed. Katz’s has announced…
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Bizarre Food in Philly and All the Weekly Dish
Michael Solomonov’s lamb tongue, which Andrew Zimmern recently sampled on his show, Bizarre Foods. We never thought of tongue as a “bizarre food,” but apparently Andrew Zimmern does. A new clip from his Travel Channel program Bizarre Foods has him sampling lamb tongue — which he dubs “Jewish bacon” — at Philadelphia hotspot Zahav with…
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Sizing Up Sadelle’s With the Great Arthur Schwartz
Brunching with legendary Jewish-food authority Arthur Schwartz at New York’s hot new artisanal appetizing restaurant. I first met Arthur Schwartz in late 2006. I was 24, still fairly new to Brooklyn, and just beginning to dip a spoon into the field of food writing. Arthur was a lifelong New Yorker and a pioneer food writer…
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