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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Dorie’s Fruit and Nut Croquants
Photograph by Gayle L. Squires The word croquant can be both an adjective and a noun. As an adjective, it’s easy: It means “crunchy.” As a noun, it can be confusing: It usually refers to a cookie, but there are bunches of cookies that carry the appellation and, depending on who’s making them and where,…
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Dorie’s Palets de Dames
Photograph by Alan Richardson The word palet means “puck,” and you find it used most often by chocolatiers, who make pucks of ganache and enrobe them in chocolate. But the only thing puckish about these cookies is their adorableness. With wide, flat uppers iced in white and rounded bottoms, they look like children’s tops or…
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My Great (Losing) Cook-Off With the In-Laws
Thinkstock by Getty Images My in-laws and I are in the middle of an all-out competition, a head-to-head contest that has been raging for years, since my husband and I started dating. What are we competing over? Culinary supremacy. They’re winning handily, and they don’t even know it. In fact, they’d be shocked to know…
The Latest
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Truce Achieved Through Cheesecake
Photograph by Hillary Berkowitz Nussbaum I’ve mastered my family’s desserts, from the flourless chocolate roll to the sour cream coffee cake, but my husband’s favorite — cheesecake — always escaped me. I couldn’t let it go, and finally mastered it by sticking to my new strategy: Rather than tackling the tried-and-true, I put my own…
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New York Has a New Gluten-Free Eatery
Chef Franklin Becker stands proud before his beet. Photograph by Liz Barclay Exciting news for gluten-avoiders and healthy eaters: The Little Beet Table opens today in New York’s Flatiron District. A spinoff of chef Franklin Becker’s café, The Little Beet, the new restaurant will offer a more formal, sit-down vibe. According to the chef, the…
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Sugar Pumpkin Soup With Ginger and Coconut
Photographs by Liza Schoenfein My local CSA, Farmigo, gave away free sugar pumpkins a couple of weeks ago. I already adore Farmigo, which is owned by Israeli-turned-Brooklynite Benzi Ronen. But the gift made me feel even more warmly toward the web-based startup, which connects nearby farmers and food artisans with urban neighborhoods like mine. The…
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Israelis Bring Better Salad to Berlin
Getty Images The lettuce sold in supermarkets near my home in the German capital comes mostly from Spain, which means it travels over a thousand miles before reaching my salad bowl. InFarm, a Berlin-based urban agriculture start-up founded by a group of Israelis, is experimenting with an alternative that is more environmentally friendly, healthier and…
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Is Dumpster Diving for Dinner Kosher?
Maximus Thaler, author of “A Curious Harvest: The Practical Art of Cooking Everything” Photograph by Hallie Gluk Maximus Thaler sees himself as a modern-day version of the Biblical character Ruth. The author of the newly published “A Curious Harvest: The Practical Art of Cooking Everything,” with illustrations by Dayna Safferstein, Thaler recently told me about…
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Lukshen Kugel, Luscious and Light
Getty Images When I learned that Liam, a friend of my 9-year-old son, would be joining us at the potluck dinner in the synagogue sukkah because (as he told his mom) “Jews have the best food,” I reluctantly abandoned my plan to purchase a tray of spanakopita. I felt stymied by the task ahead: to…
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Recipes I’ve Taken Liberties With Roberta Greenberg’s Brisket
Photograph by Hathaway_M; Flickr Out of all the recipes in my cookbook, “The Brisket Book. A Love Story With Recipes” (Andrews McMeel), only one came with a blessing. It is the Temple Emanu-El Brisket from home cook Roberta Greenberg, the longtime assistant to the rabbis at this well-known New York synagogue. I found Ms. Greenberg’s…
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Recipes Recipe Redux: Temple Emanu-El Brisket 6.0
You’re reading the recipe below right — it’s full of strikeouts and add-ins that match the red-pen amendments the author made to the recipe in her own cookbook (above). After making the original at least 20 times, she feels she’s improved on what was already near-perfection. Photograph by Stephanie Pierson Serves 8 to 10 One…
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