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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Foodie Schmooze Fest at 92nd Street Y
The talk will include a slideshow of images, including this one, from Aaron Rezny’s book “Eating Delancey.” Image courtesy of 92nd Street Y For New Yorkers, the Lower East Side has long been the go-to neighborhood for classic Jewish food. In recent years, though, the area has lost some of its kosher cred, with the…
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Montreal Baker Is Kneading It Old School
Purist pastry chef Jeffrey Finkelstein of Hof Kelsten with his glorious challah. When Jeffrey Finkelstein was a kid in Montreal, he’d savor the soft, caraway-spiked rye bread at Moishe’s, the legendary downtown steakhouse where he’d ask to celebrate his birthdays. Today, his burgeoning wholesale bakery, Hof Kelsten, is making Moishe’s bread — “our signature loaf,…
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The Weekly Dish
Thinkstock If you’ve been eating kosher Parmesan for the past five years, writes Haaretz, “chances are it’s not been the real thing.” The real Parmesan — a trademark protected both by Italian law and European Union regulations — “specifically refers to Parmigiano-Reggiano, a hard cheese produced in northern Italy according to a centuries-old tradition.” But…
The Latest
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Counting on Barley
Thinkstock When we hear the word Passover, we think about matzo, matzo brei, and matzo balls, but before the destruction of the Second Temple Jews associated Passover both with matzo and with barley. Barley was a critical foundation of our ancestors’ diets due to its resilience in the searing desert heat, and since it was…
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Is Amaranth the New Quinoa — and Is It Kosher?
Photograph by Tami Ganeles-Weiser/The Weiser Kitchen Move over, quinoa? Amaranth, its kissing cousin, is technically kosher for Passover… maybe. Or maybe not. Amaranth is actually a category of about 60 different plant species that grow between five and eight feet tall, produce vibrantly colorful ornamental flowers, sprout copious amounts of wildly colored edible leaves and…
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Recipes Amaranth Alegría Candies
Photograph by Tami Ganeles-Weiser/The Weiser Kitchen The Aztecs didn’t just grow and eat amaranth; they also used it in their religious practices. Today these candies are found all over Mexico. And yes, you can substitute an equal amount of toasted sesame seeds — it is delicious either way. Makes 35 to 40 pieces ¾ cup…
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Sabra Recalls Hummus Over Listeria Fears
(Reuters) — Sabra voluntarily recalled 30,000 cases of its classic hummus nationwide over possible Listeria contamination, federal health officials and the company said on Wednesday. The recall follows warnings from U.S. health officials over the weekend against eating any products from a Blue Bell Creameries’ Oklahoma ice cream plant, which has temporarily closed because of…
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It’s Baby Goat (Cheese) Season
Baby goats enjoy a moment of snuggling in the Adamah barnyard. Photograph by Meredith Cohen. I don’t know many people who are immune to the cuteness of baby goats. They are fluffy, and tiny, and gangly, and wobbly. They like to climb on top of things and then immediately leap off, limbs flying. They make…
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Mexican Passover For a Cause
Toloache chef Julian Medina. It’s a safe bet that you’ll be ready to dive back into the world of leavened bread on Sunday, but you might consider extending Passover through brunch. Because you’ve never had Passsover food like the stuff being served that morning at Chef Julian Medina’s Toloache Thompson in New York’s West Village….
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Recipes Amaranth, Squash and Herb Salad
This salad is fun, delicious and bursts with genuine Mexican flavors and textures. Photograph by Tami Ganeles-Weiser/The Weiser Kitchen Serves 6-8 For the salad: ½ cup amaranth 2½ cups low-sodium vegetable broth 4 teaspoons salt, divided 4 cups water 3 medium (about 2 ¼ pounds total) frozen or fresh yucca, peeled and cut into ½-inch…
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Recipes Leah Koenig Dishes on ‘Modern Jewish Cooking’
Photograph by Zivar Amrami In her new cookbook, “Modern Jewish Cooking,” Leah Koenig keeps one foot planted in the traditional Jewish canon while confidently guiding her reader into new territory — a place where seasonality, inter-cultural fusion and creativity reign. Like an abstact painter who learned the rules of classical drawing and painting before breaking…
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