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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Is Horseradish the Real Bitter Herb?
Thinkstock Only a Jewish plant lover with a penchant for the unusual could get naches from maror, the bitter herbs of Passover. These are the plants never named in the Bible except as merorim (singular, maror), which the Haggadah tells us to eat as a bitter reminder of the embittered lives of our enslaved ancestors…
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Who Still Makes Gefilte Fish?
Whitefish finally in hand, it’s time to make the gefilte fish. Thinkstock Like the fixings needed to make gefilte fish from scratch, I’m feeling like a fish out of water. Question to my fellow balabustas busting a gut to gut our homes of chametz: Does anyone still make their own gefilte fish? Are those of…
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Recipes A Seder Meal That Celebrates Its Sources
Sea fish with spinach and green garlic. Photographs by Dan Peretz Ohad Levy’s restaurant sits atop a ridge, above lush green slopes. Below, a narrow, dusty road stretches away past some low houses, olive and banana groves and a few scattered fish ponds. Then comes another road that stretches down to the sea. The restaurant,…
The Latest
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Manischewitz Names Industry Vet New CEO
Manischewitz has a new president and chief executive officer. The world’s largest matzo maker and one of America’s leading kosher food brands, the company has announced the appointment of industry veteran David Sugarman. Sugarman served as president and CEO of the Allan Candy Company, a division of Hershey. “I am honored to be selected as…
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9 Ways to Avoid the Plague of High Holiday Prices
Thinkstock Did you know you can coupon for Passover? That’s coupon, the verb. “Couponing” is the act of finding the best deal, tracking sales and then using coupons to obtain the lowest prices possible. A lot of people don’t realize how many coupons are available for Pesach products and that it’s possible to save big…
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Recipes New Cookbook Offers Fresh Take on Holiday Food
“‘The New Passover Menu’ has arrived in order to set you free,” Paula Shoyer tells readers in the introduction of her newest cookbook, published by Sterling Epicure. That promise, from the author of “The Holiday Kosher Baker,” intrigued me. From what would we be liberated? What I found was that the assortment of recipes in…
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Recipes Banana Charoset (No Kidding)
An audacious twist on a Passover staple. Photograph by Michael Bennett Kress Charoset is the element on the Seder plate that represents the mortar used by the Israelite slaves to build bricks. Growing up, I had Seders almost exclusively at my parents’ house or at a handful of other relatives’ homes, and everyone made the…
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Recipes Crunchy Quinoa With Sweet Potatoes
Photograph by Michael Bennett Kress Quinoa is the greatest new addition to the Passover pantry. It finally received definitive rabbinic approval for Passover in 2014, after a rabbi was dispatched to Peru and Bolivia to see how quinoa is grown. He learned that quinoa grows at very high altitudes, while the grains that are prohibited…
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Recipes Sephardic Poached Fish in Pepper Sauce
Photograph by Michael Bennett Kress This recipe is versatile and can be made with any type of white fish or salmon. You can really kick up the spice factor by adding a tablespoon of store-bought harissa or some more chili powder, hot paprika or red pepper flakes. This dish also can be served as a…
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The Weekly Dish
Breads Bakery’s new coconut chocolate chip cake. Photograph courtesy of Breads Bakery Breads is rising. The Israeli-owned Union Square bakery, beloved by New Yorkers for artisanal loaves and luscious pastries, will take over one of the Bryant Park food kiosks relinquished by sandwich maker ’wichcraft, The New York Times reports. Chains like Le Pain Quotidien…
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Recipes Baked Apples With Vanilla-Walnut Charoset
Franklin Becker’s charoset dessert. Photograph courtesy of The Little Beet Everyone loves a good apple pie. Growing up in Brooklyn, in the primarily Jewish neighborhood of Midwood, meant eating lots of traditional sweets like apple strudel and rugelach. I always loved the texture of nuts and fruit together, specifically, that sweet but tart profile combining…
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