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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Taste Testing ‘The Covenant Kitchen’
A new cookbook offers everyday recipes and modern twists on Jewish classics, with wine pairings. 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 what they think of the results. For Purim, she cooked her way through “The Covenant…
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Recipes ‘Covenant Kitchen’ Onion Tart
Photograph by Ed Anderson Cut this tart into 2-by-3-inch squares and it becomes a pass-around finger food appetizer. Or slice it into larger portions, like pizza, and serve it alongside a salad for a light meal or first course. In Nice, France, where we used to live, the locals top the tart with anchovies and…
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Recipes ‘Covenant Kitchen’ Spiced Lamb Meatballs
Photograph by Ed Anderson Filled with the flavors of the Middle Eastern shouk, or marketplace, these fragrant meatballs have just a hint of heat. They are bathed in a bright tomato sauce and served over smoky freekeh, a wonderful wheat cereal found all over Israel and now becoming popular in the United States. You can…
The Latest
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Kosher Vegan Food Truck Rolls to a Stop
Cinnamon Snail food truck in happier times. Facebook Vegans and omnivores alike are in mourning. Cinnamon Snail, the popular kosher, vegan food truck, will no longer roam the streets of New York City. For five years, the truck, which Yelp named the 4th best eatery in America in 2014, has served up creative, gourmet vegan…
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Recipes Harissa Chili to Warm the Home
The author’s Harissa Chili, inspired by the recipe in Einat Admony’s “Balaboosta” cookbook. Photograph by Gayle L. Squires. Having become a well-practiced apartment mover over the past few years, I’ve learned that the best way — literally and figuratively — to warm your house is to cook and then share with friends. Sure, the last…
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Hot Brooklyn Appetizing Shop Now Offering Deli
The popular smoked-fish store just added Jewish classics such as smoked meats, kasha varnishkes and kugel. Photograph courtesy of Shelsky’s. Fans of Shelsky’s, the always-mobbed Brooklyn smoked-fish emporium, are getting even more to fress. Starting today, the white-tiled appetizing shop will expand its menu to include classic deli sandwiches, Ashkenazi side dishes and meats by…
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At Bar Tartine, Jewish Food Is Part of the Mix
Family influences abound in the kitchen and the cookbook. At San Francisco’s Bar Tartine, the chef’s Lithuanian Jewish grandmother shows up regularly in the kitchen — or rather, her spirit does. “Family influences are our strongest inspiration,” Cortney Burns writes with co-author and co-chef Nicolaus Balla in their intro to “Bar Tartine: Techniques & Recipes.”…
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Recipes VIDEO: 4 Steps to Perfect Roast Chicken
How to Make a Roast Chicken, from the Jewish Daily Forward, on Vimeo. It always surprises me when someone says they’re intimidated by the idea of roasting a whole chicken — even though I hear it a lot. My response is to encourage the person to try it, because it’s easy and incredibly rewarding. Really,…
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Recipes Basic Roast Chicken, the Recipe
I offer this recipe as a guideline, not a dictate. There are a few basic steps, the details of which can vary. Season with the za’atar suggested here, or with other herbs and spices — or just with salt and pepper. Stuff with the lemons and shallots in my recipe, or with garlic and fresh…
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The Weekly Dish
Chef Alex Resnik is heading home to Queens to open a kosher restaurant. Photograph: Facebook. Here’s everything you need to know about restaurant openings and closings, chefs on the move and tasty events happening in the world of Jewish food. Los Angeles-based kosher-cuisine wizard and Top Chef survivor [Alex Reznik][2] is returning to his hometown…
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Toronto Foodies Flock to Veggie ‘Butcher Shop’
Michael Abramson presents Yam Chops’ carrot “lox”. Photographs courtesy of Yam Chops. That luscious lox is made of carrots. Silky cream cheese comes from cashews. And the crispy bacon? Maple-marinated coconut. Welcome to Yam Chops, the herbivore paradise that bills itself as Canada’s first “vegetarian butcher.” “We’re about non-meat meat that tastes great, with great…
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