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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Moscow 57 Is Cooking at Last
The sweet taste of dessert, properly cooked. Photographs courtesy of Moscow 57. Call it the Russian Iced Tea Room. For nearly eight months, Ellen Kaye and her partners struggled to run Moscow 57 — their jewel box of a restaurant on Manhattan’s Lower East Side — without gas service. Instead of the original menu inspired…
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Olive Oil Expertise from a Pro
Maia Hirschbein with some of her favorite olive oils. Photograph by Emily Potter It was in an olive grove in Tuscany that Maia Hirschbein had an epiphany that would determine her future. Already a food lover, she had come to Italy in 2012 to study its food, culture and language, and with no other particular…
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Recipes Maia’s Mom’s Challah with Olive Oil
Olive-oil expert Maia Hirschbein’s mother used to use low-quality olive oil in her cooking, but when she switched to the high-quality stuff, her challah and other dishes were transformed. Thinkstock ½ cup warm water 1 package or 1 tablespoon yeast 1 tablespoon sugar ½ cup warm water ½ cup extra-virgin olive oil 1 ½ teaspoons…
The Latest
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Three Forward Faves Make Times Top 10
Russ & Daughters Cafe is one of Pete Wells’s top 10 restaurants of 2014. Photograph by Jen Snow and Kelli Anderson. New York Times restaurant critic Pete Wells just came out with his list of the 10 best new restaurants of 2014, and I was excited to see that three of them are among my…
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Tokyo Gets First Kosher Restaurant
Japan’s only certified kosher restaurant is set to open to the public next month. The new restaurant began operations several weeks ago, Rabbi Mendy Sudakevich, Chabad’s emissary to Japan, told JTA on Friday. However, the restaurant, which is called as Chana’s Place, is currently only open by appointment. “Initially, the restaurant will seat 14 in…
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Yotam Ottolenghi Dishes on Veggies
(Reuters) — Israeli-born chef Yotam Ottolenghi serves up tips to jazz up vegetarian dishes in his newest, best-selling cookbook, “Plenty More.” In the book, his fourth, Ottolenghi focuses on techniques like braising and roasting to extract flavors. He also showcases spices and condiments from Asia, Middle East and North Africa. The 46-year-old chef and certified…
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A Christmas Story — With Latkes
Lior Zaltzman Last week, I offered some homemade latkes to my upstairs neighbor, Caitrin Kiley. As she happily ate a few (with sour cream, for which she has a slight preference over apple sauce), she casually mentioned her family’s Christmas morning tradition. The Kileys, a Catholic family from Connecticut, have a longstanding routine. Assorted relatives…
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What’s More Jewish Than Chinese Food on Christmas?
Vered Guttman (Haaretz) — My kids love Christmas. It’s the only time of year we eat Chinese food, a cuisine I’m not particularly fond of. But tradition is tradition, and I’m not the one to break the generations-long ritual of Chinese and a movie. This tradition is indeed so well established, that when I called to…
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Recipes Secrets of Kosher Restaurants
A new cookbook offers chefs’ recipes and an inside look at kosher restaurant kitchens. Eight years ago, I had a great gig. As a dining columnist for the Jewish Star of Long Island, every week I reviewed a kosher restaurant. Unlike a critic, my job was to foster community spirit and showcase the numerous options…
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Recipes Salmon and Tuna with Teriyaki Sauce
A restaurant-quality recipe reworked for the home cook from “Secret Restaurant Recipes”. Makes 4 servings Parve 3-4 tablespoons olive oil, divided 2 red onions, thinly sliced 1 pound mushrooms, quartered 1 pound salmon, skin removed, cut into 1-in wide strips 1 pound tuna, cut into 1-in wide strips Kosher salt, to taste Pinch coarse black…
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Can a Latke Crisis Teach Us Self-Restraint?
Courtesy Wikimedia Commons There are so many ways to make latkes. Some use canola or peanut oil to fry latkes. In my own feeble attempt to make latkes a bit healthier, I use olive oil. But I usually make them without thinking twice about whether there will be enough oil, or from where the oil…
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