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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Recipes
Paprika Chicken With Chickpeas and Zucchini
This savory dish proves the power of letting one spice do its job. Photograph by Liza Schoenfein Related 2 tablespoons extra-virgin olive oil 2 medium onions, peeled and roughly chopped 2 cups cooked or canned chickpeas, rinsed 1 heaping tablespoon paprika, plus more for sprinkling 1 small bunch of parsley, chopped 1 teaspoon flaky salt…
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Indian-Scented Spin on a Jewish Staple
This yellow cabbage and edamame dish will warm the Indian Eastern European in you. Photograph by Hadas Margulies A good cabbage dish is one of my favorite gift’s from my Eastern European ancestors. A head of cabbage is cheap, huge and its fairly neutral flavor allows so much room for creativity. Now that it’s getting…
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Berlin’s Hummus Entrepreneurs
Eran Weinberger, in front of his restaurant, Zula Hummus Cafe. Photographs by Yermi Brenner Back in Israel, I used to eat a hummus plate for lunch about three times a week. When I relocated to Berlin this summer, reviving this delicious routine was high on my priority list. On my third evening in town, while…
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Crumbs Reopens, With New Treats on the Menu
The writer wants to eat all of the Kid’s Favorite Taste Pack pictured above. Courtesy of Crumbs Cupcake-loving kosher-keepers rejoice — Crumbs is back in action and sweeter than ever. The cupcake chain, which opened in 2003 on the Upper West Side, closed its doors this past July. I remember it well. My Israeli cousins…
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A Twist on Cholent You’ve Got to Try
Photograph by MollyJade via Flickr Growing up, there was nothing like waking up on Shabbat morning to the unmistakable smell of cholent cooking in my mother’s extra-large stock pot. Held down by a massive weight (which my mother used to call “the cholent maker,” leading me to believe there was an actual devise that magically…
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Behold, Schnitzi the Schnitzel Truck
Photograph by Dan Friedman When I was growing up, reheated frozen turkey schnitzel was a default dinner. The timing was carefully calibrated. My mother, who tutored math at home, could turn on the oven before her last class, come downstairs and put the schnitzel tray into the oven during her student’s first solo attempt at…
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Today is Lower East Side Pickle Day!
Turning back time on the Lower East Side today. Courtesy of Lower East Side Pickle Day It’s hard to stay cool as a cucumber when today is such a big dill! Lower East Side Pickle Day is finally upon us in all its salty and sour green glory. From 12-5 p.m. today (Sunday, October 19),…
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‘Chanel’ With a Schmear
Actress India Menuez arrives at a Chanel event with a delicious (if ersatz) accessory. Photograph by Timothy A. Clary; Getty Images This bagel goes with everything. A mock “Chanel” bag designed to resemble a bagel with schmear became a global sensation this week after making its debut on the arm of actress India Menuez at…
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Kosher Barbecue Comes to Crown Heights
Photographs courtesy of Izzy’s BBQ Addiction New York’s got spots for kosher sushi (Butterfish), kosher tapas (Mason & Mug), even kosher deconstructed BLTs (Pardes). But aside from food trucks like The Wandering Que, fans of kosher barbecue have had no place to call their own. That’s about to change. Sruli Eidelman, the self-taught pitmaster behind…
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Israelis Hungry for Vegan Diet
Photograph by Mr.TinDC; Flickr Creative Commons (JTA) — The music pounded, the liquor flowed, dancers filled the floor and khinkali meat dumplings and kababi skewers — staples of traditional Georgian cuisines — sat on almost every table. That was back in February, before Nana Shrier, the owner of the hip Tel Aviv bar and restaurant…
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Recipes Stuffed Quinces with Mint and Pomegranate
Photographs by Liza Schoenfein I had a wooden bowl of pale green pear-scented quinces on my kitchen counter all week. I wondered what I would do with them, and started flipping through my cookbooks, doing research. I’d already made quince paste this fall, and I liked the idea of taking my quinces in another direction….
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