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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Can a Hot Sauce Set Your Soul on Fire?
Lo and behold: the first “boldly kosher” hot sauce is here. Photographs courtesy of Burning Bush Neil Wernick’s inspiration to create Burning Bush Kosher Hot Sauce was derived from more than just a desire to spice up his food. Before he became a food entrepreneur, Wernick worked as a brand builder and engineer, whose Jewish…
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Treasured New York Cookbook Shop to Close
The shop contains a trove of Jewish-related titles. Photograph by Jae-eun Chung Bonnie Slotnick Cookbooks, a treasured cookbook destination for chefs, collectors and recipe-lovers alike for the past 15 years, will close at the end of January. Owner Bonnie Slotnick says the landlord of her West Village shop would not renew her lease. She is,…
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Meet New York City’s Youngest Kosher Baker
Nechamit Rosen’s kosher cupcakes. Photograph courtesy of Nechamit Rosen These days, a lot of women are talking about the importance of “leaning in,” but Nechamit Rosen, head pastry chef at the Kosher Marketplace, a kosher goods staple on Manhattan’s Upper West Side, knew how to do that before she picked up Sheryl Sanberg’s bestseller. Two…
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Breaking the Food Chain
Thinkstock I recently received an email that contained a simple request. Write down my favorite recipe, I was told, and email it to the person at the top of the list. Then delete that person’s name, add my own email address to the bottom of the list, and send the resulting request-for-recipes to 25 friends….
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Exploring the Pickle’s Storied Past
Flickr November 14 is Aaron Copland’s birthday. It’s the day that Chicago Bears’ quarterback Sid Luckman passed for seven touchdowns to help defeat the New York Giants 56 to 7 in 1943. And it’s the day Ivan Boesky confessed to illegal market activity in 1986. But for readers of The Jew and the Carrot, November…
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7 Jewish Things About Pickles
In honor of National Pickle Day, we’ve been marinating some fun facts about our favorite fermented food. Photo: Thinkstock. 1) Cucumbers are mentioned twice in the Bible (Numbers 11:5 and Isaiah 1:8) and history sets their first usage over 3,000 years ago in western Asia, Egypt and Greece. (Source: NY Food Museum) 2) Americans consume…
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Food Trends Abound at Kosherfest
Inside Kosherfest 2014. Photograph by Liza Schoenfein The first food that jumped out at me yesterday when I walked into the vast Meadowlands Exposition Center in Secaucus, New Jersey, for Kosherfest 2014 was the gluten-free granola. The latest offering from Foodman’s Original Matzolah, the cranberry-and-orange flavored product is wheat- and nut-free. Its prominent placement (Matzolah…
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Kosher Sushi Place Firebombed in Paris
Courtesy of Zekaï Hours after the attempted arson of a Paris kosher restaurant, a group of French teenagers assaulted a Jewish adolescent outside a school. Unidentified vandals tried to burn down the Zekaï sushi restaurant in the 17th arrondissement located 4 miles west of the school, according to a report of the incident by the…
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Recipes Putting Janna Gur’s ‘Jewish Soul Food’ to the Test
Photograph by Daniel Lailah This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. This time, she cooks her way through Israeli food authority Janna Gur’s new book….
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Recipes Juicy Semolina, Coconut and Pistachio Cake
Photograph by Daniel Lailah When semolina cakes come out of the oven, they are not so sweet and are very crumbly, but once they are doused with hot and fragrant syrup, they turn moist and very sweet. The syrup also prevents them from drying out so they keep for a long time. The following version,…
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Recipes Georgian Eggplant Rolls With Walnut and Herb Filling
These look like Italian involtini, but the filling is unique and typically Georgian: pureed walnuts perfumed with fresh herbs (parsley and cilantro), garlic and vinegar. When pomegranates are in season, add fresh pomegranate seeds for crunch and flavor. I got this recipe from Marina Toporiya, a Georgian cook who used to own a modest restaurant…
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