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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Recipes
Spicy Caramelized Shallot, Mango and Cilantro Chutney
This traditional cooked chutney is a versatile template. I’ve made it with pineapple, pears, apples and even apricots and peaches. In addition to salmon, this sauce is great with grilled chicken and any firm-fleshed white fish. For a fun appetizer, put a small piece of smoked salmon, a spoonful of the chutney and a small…
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6 Things Hillary Clinton Was Really Asking About Gefilte Fish
In the haystack of emails from then-Secretary of State Hillary Clinton that were dumped yesterday, one cryptic needle poked through. The subject line was simply “Gefilte fish” — and the entire body of the message held one mysterious question: “Where are we on this?” and other news organizations quickly asked, “Where are we on what?”…
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Have I Got a Poppy Seed Bagel for You, Barack!
Turns out there’s hope for the president’s bagel predicament. When Forward Editor-in-Chief Jane Eisner what type of bagel he liked best, he waxed nostalgic over the poppy-with-a-schmear he used to pick up at the original H&H Bagels on Manhattan’s Upper West Side. He expressed shock that the iconic establishment had bitten the dust — it…
The Latest
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High Holiday Happenings and All the Weekly Dish
Holidays come early to Breads Bakery, which is offering its festive challah (above) and other Rosh Hashanah items starting Friday. You don’t have to wait until Rosh Hashanah to sink your teeth into High Holidays goodies at Israeli-owned in Manhattan. Starting September 4, watch for festive round challahs with poppy, sesame, flax, pumpkin, sunflower and…
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Barack Obama and the Ultimate Jewish Schmear Tactic
My interview with President Obama was as serious as you’d expect of a man who is professorially cerebral and gravitates toward long, thoughtful answers to complicated policy questions. Iran, Israel, domestic politics — all were on the agenda when I met with him in the Oval Office last Friday. READ: Have I Got a Bagel…
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Recipes Granola Baked Apples for Rosh Hashanah Breakfast
Here’s the thing about baked apples: They are kind of a terrible dessert. While certainly delicious, the homey, Jewish grandmother-approved confection lacks a certain gravitas needed to convince very full people to make room for a few bites of something more. They just can’t compete with a lineup of pies, cookies and cake. But here’s…
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Recipes Making Your Own Kosher Dills
There’s nothing like crunching into a kosher dill pickle in the heat of the summer. If you’re a pickle fan, you probably know which local deli has the best ones and which restaurant routinely sets a bowl of them on the table, even before you’ve even ordered. But have you ever made your own? With…
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A Ravishing Meatless Menu for Rosh Hashanah
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 “The Seasonal Jewish Kitchen: A Fresh Take on Tradition,” by Amelia Saltsman. With an Iraqi…
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Recipes Autumn Slaw With Beets, Carrots and Kohlrabi
Most Americans don’t know what to do with kohlrabi, a Martian spacecraft–lookalike tuber that offers a crisp nutlike flavor reminiscent of water chestnuts. In Israel, it is a popular addition to salads and pickled vegetable mixes. This is my cousin Michal Brayer’s favorite salad, and now one of mine, too. This refreshing magenta-and-orange slaw will…
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Recipes Apple, Pear and Concord Grape Galette
This free-form rustic autumn tart is mellow with the floral aromas of apples and juicy pears. Instead of raisins, use fresh Concord grapes to add a burst of color and flavor. Rye flour adds a dusky, earthy note to the pastry, perfect for autumn and winter baking. If you don’t have rye flour, whole wheat…
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Tasty Tale of a Berkeley Food Peddler
Last December, Julia Braun found herself teaching a workshop at a Jewish food conference on how to use shmaltz — how to use it in a knish, how to make chopped liver with shmaltz and gribenes — when she had her aha moment. “I had this sense of ‘Yes, this is it.’ It came over…
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