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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Roundup: The Year of Hummus and Bagels Continues
Bagels at Black Seed. Credit: Devra Ferst As we predicted around Hanukkah last year, 2014 is indeed the year of the bagel and hummus. This week, the web’s filled with bagel recommendations and a savory hummus bread pudding recipe — oh, and the trade secrets to Katz’s pastrami. Where to get your lox on: The…
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Diner Meets Deli in San Francisco
New York chef Amanda Freitag (you might know her as a judge on Chopped or a contestant on Next Iron Chef) is headed to San Francisco this Sunday for a one night “Diner Meets Deli” pop-up at nouveau deli Wise Sons. Freitag, who helms the kitchen at Empire Diner and Wise Sons co-owner Evan Bloom,…
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Recipes Mahatma Ghandi’s Secretary Cooks Indian Hameem
Pearl Sofaer (right) works with Frances Kalfus during a Berkeley cooking class. photo/alix wall At a recent cooking class featuring a few dishes from the family of Bombay-born Pearl Sofaer, the stories threatened to eclipse the food. “My mother was a secretary of Gandhi,” she said, as a student browned chicken parts on the stovetop….
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Jerusalem’s First Food Truck Releases a Cookbook
In July 2013, Israel’s first-ever food truck rolled its way through Jerusalem, stopping at a different neighborhood every day. At each location, a local celebrity accompanied famed chef Assaf Granit in serving up to the public a signature dish, a recipe (tweaked slightly by Granit) that represented the local celebrity’s personal connection to the Holy…
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Recipes Indonesian Gadu Gadu
Dana Weiss’s nanny’s version of Gadu Gadu *Vegetarians can leave out the chicken Serves four Sauce 3 tablespoons finely chopped onion I clove of garlic, crushed 2 heaped tablespoons of peanut butter (not sweet) 1 teaspoon cumin 3 teaspoons finely chopped parsley A few stalks of lemongrass 2 tablespoons soya ½ cup coconut milk 3…
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Recipes Chicken Freekeh by Chef Kamal Hashelmon
Serves 4 Spice mixture 1 flat teaspoon of ground cinnamon ½ teaspoon of ground cardamom 1 tablespoon of dried marjoram ½ teaspoon cumin 4 clean boneless chicken thighs Freekeh 2 carrots peeled and cut into small cubes 2 onions cut into small cubes 2 finely-chopped garlic cloves 1 1/2 cups freekeh (smoked green wheat) or…
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Always a Good Time for Cheese
I am of the firm opinion that it is always a good time for cheese. I recently learned that the Shavuot holiday has a strong dairy component. I had never known this before, but I was very happy to discover this a day or two after I had completed a highly successful experiment in cheese…
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Reflecting on the Jewish Environmental Movement
Smash! Squeeze! Study! These were three tasks to choose from: the smashers would be taking hammers or use their fists to crush the apples, the squeezers would be sweeping the apple chunks into the wooden juicer to press, and the studiers would be reading and discussing Jewish texts related to apples, eating and the sabbatical…
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Toronto’s Fat Pasha Serves Up Jewish Food — With Attitude
It was the Tweet that sparked a virtual feeding frenzy: “For good Jew food, call 647-340-6142.” That’s the phone number for Fat Pasha, the new 50-seat restaurant from bad-boy Toronto restaurateur Anthony Rose. And with its down-and-dirty takes on old-school Semitic staples — and a healthy dose of humor — it’s become the city’s hottest…
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Kosher Meets Sichuan at Boston’s Black Trumpet
Boston’s becoming the hotbed of adventurous Jewish cuisine served in pop-up quarters. Last month, the Forward reported on Kitchen Kibitz, a roving supper club that mashes up Mexican and Asian foods with traditional Jewish staples — think latkes with mole poblano or challah with nori. Now, a pair of “social entrepreneurs” is launching a monthly…
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Why Are We Obsessed With Cupcakes? David Sax Knows
It was the humble cupcake that set David Sax on a years-long quest to explore how food trends emerge, evolve, and explode — often at warp speed. “The cupcake was the food trend that kicked off the 21st century,” he told the Forward. “It was the first food trend to grow up on the internet,…
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