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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A Freaky Fungus Called ‘Jew’s Ear’
What do Judas Iscariot and hot and sour soup have in common? A rubbery mushroom known as . The term “Jew’s ear” might make you feel funny, but it was not intended to be anti-Semitic. It’s more about the fact that these tasty mushrooms look a lot like wrinkly ears and are most often found…
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Lunch With Ruth and Boaz
The Book of Ruth is read on Shavuot because, like the holiday, it takes place during the wheat harvest (first barley, then wheat) and because its heroine, Ruth, also accepts the Torah, Shavuot’s historical theme. It is one of the most universally beloved of all Bible stories, a romance that culminates in the unlikely joining…
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Recipes Putting the Dairy Back in Dessert
For Shavuot (or any dairy meal), a dessert that gets its pleasantly tangy taste from sour cream. Here’s the recipe: It seems to be an unwritten rule in New York City that every supermarket must exist in its own little cell-service dead zone. Perhaps it’s intentional, to discourage comparison shopping — maybe I’ll walk out…
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Recipes Russian Sour Cream Coffee Cake
At Shavout, the author celebrates the break from pareve baking with dairy desserts like this cake, which gets its tang from sour cream. Read her story: . Related Batter: 2 cups sugar 1 cup butter 4 eggs 3 cups flour 2 teaspoons baking soda 3 teaspoons baking powder 2 cups sour cream 2 teaspoons lemon…
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Recipes Taste Testing ‘Yogurt Culture’ for Shavuot
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. For Shavuot, she cooked her way through “Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s…
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Recipes Labneh With Tomatoes, Pesto and Tapenade
From the new cookbook “Yogurt Culture.” . My inspiration for this recipe comes from a dip I enjoyed at the boisterous Jerusalem restaurant Machneyuda. There, Chef Uri Navon serves several colorful spreads in a single bowl, and the result, which resembles a painter’s palette, is both playful and renegade. I start with a base of…
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Chicken Soup With Crunch
I never once considered the possibility that a chicken soup-flavored potato chip would soothe my soul. Then I journeyed to the fictional land of Ten Acre village, where I discovered to my surprise that this snack was not only appealing to my vegetarian palate but actually quite tasty. And I wasn’t even cheating. The flavored…
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New Mediterranean Mashup and All the Weekly Dish
Chef Nir Mesika. New Mediterranean in New York Nir Mesika, former executive chef of Brooklyn’s beloved Middle Eastern joint has hung out his own shingle in the East Village. Contemporary Mediterranean spot Timna opened last week with fusion-y plates like Yemenite kubaneh bread with heirloom tomatoes, roasted cauliflower with labane and “Mediterranean sashimi” of sea…
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50 Experiments With Tahini
Tahini, the main ingredient in sesame halva, can be mixed with countless other flavors. Recently, a good friend of mine invited me over for breakfast. She knows me well, so she didn’t omit any of the foods I love to eat in an Israeli breakfast: shakshuka, a good white cheese, Arab salad, homemade bread… There…
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Beet, Chocolate-Pistachio and Chia Tahini Recipes
Beet tahini and silan (date honey) tahini make a brightly colored pairing. After tasting a beet-flavored tahini dip recently, I decided to . With the help of 20 pounds of tahini, I came up with a few dozen extremely easy recipes for colorful, flavorful tahini. Here are a few to get you started: Read 50…
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Kosher Dining Hall Comes to College of Charleston
Dara Rosenblatt, the Jewish student life program coordinator at the College of Charleston, at an Israel fest celebration on campus, April 23, 2015. Renowned for its gracious architecture and signature Southern charm, Charleston is increasingly celebrated as a foodie heaven. The trouble is, in a city whose culinary specialties embrace (and glorify) oysters, she-crab soup…
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