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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Happy International Falafel Day!
About a month ago the Forward celebrated , which was created by young entrepreneur Ben Lang in 2012. Today, we again celebrate Middle Eastern cuisine with International Falafel Day, Lang’s second holiday creation. As with Hummus Day, the goal of Falafel Day is to bring people from around the world together through food. Participants are…
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Kosher Falafel Comes to San Antonio
Shalom, y’all. San Antonio’s about to get its first full-fledged falafel spot. But Moshe’s Golden Falafel, which opens mid-June, ain’t any old Middle Eastern joint. It’s the brainchild of James Beard-nominated chef , a San Antonio native who’s a hometown celebrity for hotspots like The Luxury, Il Sogno Osteria, and Sandbar Fish House & Market….
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Sipping in Summer at the Whisky Jewbilee
Evan Williams Single Barrel from Heaven Hill (second from left) had gravitas and a lovely breadth of palate. This is a story of change. Of winter transforming into summer and of Scotch whisky giving way to American spirits. I’m a believer in winter whisky. I trust in Scottish crofters harvesting barley while the weather lifts…
The Latest
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Books ‘Vilna Vegetarian’ and Me
Born in in 1910, my grandmother Rachela Pupko Krinsky Melezin was a Vilner through and through. When I told her, during college, that I was becoming vegetarian — that the days of devouring her kreplach and piroshki were over — she took it as most Jewish grandmothers would. I wish I could have directed her…
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A Translation Tsuris
Yiddish scholar Eve Jochnowitz talks about Eve Jochnowitz, who teaches Yiddish language, culture and literature at YIVO and The Workmen’s Circle, says she found herself up against some formidable challenges when translating the “Vilna Vegetarian Cookbook,” by Fania Lewando, from Yiddish to English. Converting weights to measures and metric quantities to English was only one….
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Recipes Leek-and-Onion Appetizer
Cut 3 large leeks and 2 Spanish onions into small pieces, and sauté in butter. Add 3 diced hard-boiled eggs, 6 tablespoons butter, 4 tablespoons bread crumbs, 3 diced scallions and [chopped fresh] dill. Add 2 raw eggs and some salt, mix well. Melt 2 tablespoons butter in a pot and add the leek mixture….
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Bono Leaves $150 Tip at Canter’s Deli
What a mensch. U2’s Bono left a for a 50-year veteran server at Canter’s Deli in Los Angeles last week. Billboard reports the Irish pop star wolfed down “a veritable mish-mash of classic Jewish deli fare, including a corned beef reuben, french fries and onion rings. For dessert: chocolate chip rugelach on the house.” Canter’s…
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Foodie Tours of Tel Aviv and All the Week’s Dish
A spread at Shaya in New Orleans. Chef-Driven Tour of Israel Tel Aviv-born chef , has shaken up New Orleans dining, is leading a private tour of Tel Aviv for a lucky group of foodies and fans. From June 25–July 6, Shaya will share his favorite eateries — from haute cuisine to hummus joints —…
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Amy’s Kitchen Tries Organic Fast Food
Frozen food is just the beginning: Amy’s Kitchen will be serving up fresh fare at a new fast food joint. When I reach the frozen food aisle at the supermarket, I immediately look for Amy’s Kitchen products. So I was ecstatic to hear the good news: The food producer famous for its homemade, organic, and…
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Beyond the Bagel
Granola and yogurt. Waffles with maple syrup. Fried eggs on toast. Is there anything more satisfying than a good, unhurried breakfast? It’s certainly up there. And when you add a side of Jewish culture, history and recipes, it’s even better. As a bona fide breakfast fanatic, I am thrilled to announce Beyond the Bagel, a…
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Recipes 3 Great Antidotes to the Boring Summer Salad
For me, spring and summer scream salad. It goes beyond eating healthy to look good on the beach. After emerging from the sticky, crowded subway station into the humid New York City air, I just don’t want to sit down to a heavy meal. Salads are light, refreshing and look beautiful when made with vibrant…
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