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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Healthier Kugel Recipes for the Holidays
There’s nothing like a series of back-to-back Jewish holidays to help you pack on the pounds without even trying. Between my mother’s Rosh Hashanah brisket, my bubbie’s stuffed cabbage for Sukkot, and our elaborate post-Yom Kippur feast that features enough delectable breads, spreads, and pastries to more than make up for 24 hours without eating,…
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Challah Back, Girl!
William Greenberg Desserts’ Challah, Round for Rosh Hashanah. Photograph by Liza Schoenfein An email landed in my inbox this week from William Greenberg Desserts, a tiny kosher bakery on Madison Avenue — and with it came a flood of memories. My grandparents lived practically around the corner from Greenberg’s (we lived nearby too), and my…
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Park Avenue Eatery Becomes Jerusalem Shuk
The scene this week at Barbounia. Photograph courtesy of Barbounia Restaurant. The Mediterranean restaurant Barbounia has been totally transformed. This week, through Saturday night, executive chef Amitzur Mor is cooking up a dinner menu full of dishes inspired by Mahane Yehuda market, the Jerusalem shuk. Calling it Barbounia Cooks Jerusalem, the Israeli chef says the…
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Ottolenghi Book Solves Holiday Menu Conundrum
Holiday menus at my house are a puzzle indeed. My sister and her husband don’t eat red meat or chicken. Our dear family friend Cecile is allergic to fish. Pasta doesn’t feel festive — and anyway, there’s always someone going gluten-free. All this means no brisket, roast chicken, baked salmon or Bolognese for us. Just…
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Recipes Ottolenghi’s Brussels Sprout Risotto
Photograph by Jonathan Lovekin © 2014 Serves 4 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped (1 1/3 cup) 2 large cloves garlic, crushed 2 tablespoons thyme leaves 2 lemons, rind shaved in long strips from one, finely grated zest from the other 1½ cups Arborio or another risotto rice…
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Recipe: Honey-Roasted Carrots with Tahini Yogurt
Photograph by Jonathan Lovekin © 2014 Serves 4 Scant 3 tablespoons honey 2 tablespoons olive oil 1 tablespoon coriander seeds, toasted and lightly crushed 1½ teaspoon cumin seeds, toasted and lightly crushed 3 thyme sprigs 12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds) 1½ tablespoon cilantro leaves, coarsely chopped…
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Recipes Recipe: Ottolenghi’s Fig Salad With Radicchio and Hazelnuts
Photograph by Jonathan Lovekin © 2014 Serves 4 as a starter 2 small red onions (7 ounces) 3 tablespoons olive oil 1/3 cup hazelnuts, with skin 2 ounces radicchio leaves, roughly torn 1 1/3 cups basil leaves 1 1/3 cups watercress leaves 6 large ripe figs (10½ ounces) 1 tablespoon balsamic vinegar ¼ teaspoon ground…
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Rose Levy Beranbaum Is Back With a New ‘Bible’
Rose Levy Beranbaum. Photograph by Ben Fink. The first time I met the magnificent baker and cookbook author Rose Levy Beranbaum, she brought me a baggie of bread. It wasn’t long after 9/11, and Beranbaum was baking like mad, developing recipes for “The Bread Bible,” which would be published in the fall of 2003. I…
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Recipes Recipe: Honey Cake for a Sweet New Year
Photograph by Ben Fink My fellow writer, talented friend and poet from Montreal, Marcy Goldman, is the authority on Jewish baking in Canada. She has developed the first honey cake I have ever loved, in good part because it is moist, flavorful and not too sweet. Special Equipment: Two stacked baking sheets and one 9-…
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Bread and Bakers Rising Together
Baker on the Rise: Most employees graduate to jobs at other bakeries. Courtesy of Hot Bread Kitchen Staff. The week before Rosh Hashanah, inside a low-slung East Harlem building under elevated rail tracks, a crew of women will quietly mix, knead, shape and bake challahs in an immaculate kitchen. Their dough will yield thousands of…
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Recipe: Hot Bread Kitchen’s Sephardic Challah
Hot Bread Kitchen’s Sephardic Challah. Courtesy of Hot Bread Kitchen Staff. Active time: 25 minutes Total time: 3 hours 45 minutes, plus cooling Yields: 2 round loaves 3 tablespoons sesame seeds 1½ tablespoons caraway seeds 1½ tablespoons anise seeds 1 envelope active dry yeast 2 cups lukewarm water 5 cups bread flour 2½ tablespoons extra…
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