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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Cooking With Pumpkin, for Beginners
The arrival of pumpkin-flavored foods has always seemed to signify the true start of fall, and in recent years, the pumpkin trend has really kicked into gear. Forget about coffee and lattes; these days you can buy everything from pumpkin-flavored cream cheese to pumpkin-infused potato chips. And while these processed, commercialized products may not seem…
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Pittsburgh’s Conflict Kitchen Lives Up to Its Name
Conflict Kitchen goes Palestinian. Screenshot from Conflict Kitchen Some members of Pittsburgh’s Jewish community are none too happy with Conflict Kitchen’s latest menu. Every few months, the popular local restaurant features a cuisine from a country that’s in conflict with the U.S. Currently on the menu is Palestinian food, which has stirred up a bit…
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A Podcast for the ‘Artsy Foodie’ in You
The new radio half hour airs Sundays at 6 p.m. Photograph courtesy of Joshua David Stein Joshua David Stein, restaurant critic for the New York Observer, has launched a podcast on the Heritage Radio Network. The Joshua David Stein Variety Hour…Half Hour features poems, music and themed discussions about food. According to the description on…
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Applesauce in All Its Glory
Photograph by Marisa McClellan; Flickr Creative Commons When I was growing up, my grandmother used to serve small glass bowls of freshly churned applesauce. Unlike the snack-size, shelf-stable containers I often found in my lunchbox, applesauce at my grandmother’s house was an ethereal experience. Her fragrant, aromatic and always-warm version was nothing like the supermarket…
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Meet The Bacon-Wrapped Matzo Ball
Not your mama’s matzo balls. Photograph courtesy of The Gorbals Bacon-wrapped matzo balls put Ilan Hall on the map when he opened The Gorbals, his much-ballyhooed eatery in Downtown L.A. Now, New Yorkers are finally getting to experience Hall’s in-your-face, wackily inventive food with a new East Coast outpost of The Gorbals atop an Urban…
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Piety: Divine Pies Delivered to Your Door
Piety’s honey-fig-plum pie (left) and rosemary-peach (right). Photograph by Elizabeth Traison When it comes to a good pie, there are a few important factors that distinguish the edible from the incredible. Starting with the crust, which should be flaky and light but also capable of both standing up to and also complementing whatever goodness makes…
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Downtown L.A.’s Jewish Food Revival
Wexler’s Deli in Grand Central Market. Courtesy of Wexler’s Deli (JTA) — At 97 years old, Grand Central Market has become one of the hottest destinations in this city, drawing long lines of foodies eager for the finest in artisanal cheeses, coddled eggs and pour-over coffee. In August, the historic food market in downtown Los…
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Recipes 5-Spice Stuffed Peppers
Stuffed vegetables are a tradition at Sukkot, symbolizing the hope for plenty during the harvest. Photographs by Liza Schoenfein Yields 8 stuffed peppers ½ onion, finely diced 1 tablespoon olive oil 2 cloves garlic, minced 1 pound ground beef ½ teaspoon salt Freshly ground black pepper ½ teaspoon dried oregano, crushed between your palms ½…
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Harvest Chocolate Truffles for Sukkot
Photograph courtesy of Wikimedia Incorporate seasonal nuts and apples into these chocolate truffles to create a delicacy for Sukkot enjoyment. These truffles use fall harvest ingredients to enhance the happiness of the festival. Chag Sameach! Harvest Chocolate Truffles Yields 24 truffles ¼ cup pistachios ¼ cup pecans 1⁄8 cup almonds 1⁄8 cup pine nuts ½…
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Mile End Goes Middle Eastern
Schwarma-Spiced Chicken Thighs with Hearts of Palm, Apricots, Roasted Patty Pan Squash and Preserved Lemon from Mile End’s new Middle Eastern menu. Photograph courtesy of Mile End New York’s Israeli food boom just got louder. The latest cannon blast is today’s announcement from Mile End Executive Chef Eli Sussman that beginning tomorrow night, he’ll offer…
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The Making of ‘The Chutzpah!’ Cocktail
Naomi and Jon’s mixology laboratory. Photograph by Jon Wunder Now that I’m writing for the Forward, my boyfriend, Jon, has been peppering me with questions about Judaism and the paper. It’s lovely to have such a supportive boyfriend, but it’s more than a little embarrassing to have to pull out my dog-eared copy of Blair…
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