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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Shabbat Dinner at the Chinese Herbalist’s Home
The kitchen walls are coated, floor to ceiling, in tiny bags of Chinese herbs, their Chinese names transliterated beneath them. In the living room the art is simple — charts of the body, the channels and meridians for acupuncture. There are enough couches to seat a family of fifteen. You don’t expect Chabadnicks to become…
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Market Tours: Le Market Brings a Bit of Morocco To L.A.
Situated in a mere 1200 square feet, Moroccan shop Le Market is a microcosmic reflection of the diverse North Hollywood neighborhood it’s located in. One foot in the door and you’ll be greeted by multiple “shaloms,” from one of the two or more Bitton brothers from behind the front counter that serves as both the…
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Tapas Takes a Trip to the Levant — in NYC
Family Inspiration: Haim Amit of Vino Levantino was inspired by Yotam Ottolenghi and others to update his grandmother’s Turkish recipes. It’s easy to love a cuisine that describes eggplant as pescado de tiera — fish of the earth — but Turkish-Sephardic cuisine has more than inventive nomenclature to recommend it. “The Jews of Izmir couldn’t…
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Chayote, Game-Changing Summer Veggie
I recently read an article in a culinary magazine about a tasty fruit called a cherimoya, which is also known as a custard apple. I have to imagine that unless you have already tried this tropical fruit, and decidedly don’t like it, there would be no reason not to try a fruit that has the…
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Recipes From International Journey to Cultural Connection
The falafel stand was a key stop on the “tour” of Israel. Organized within my son’s active imagination, the imaginary tour was inspired by a Happy Birthday Israel program at our synagogue. This trip was special because it included a participatory component beyond a float in the Dead Sea, a dip in the Mediterranean, a…
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Recipes Fire-Roasted Eggplant for Lag Ba’Omer
Growing up, the only thing that Lag Ba’Omer signified was a time for bonfires. In the New York suburbs the closet we got was barbeques, which for me meant an opportunity to eat watermelon. Barbeques were never particularly exciting to me, and when I got older and became a vegetarian, they held even less appeal….
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Toronto’s First Hummus Joint Is Stellar
In a market in Acco years ago, Ezra Braves told me he had “one of the greatest food experiences of my life:” A lush bowl of hummus, topped with hot chickpeas, and serves with peppers and olive oil. “It was perfect, simple, and interesting,” he says. “When a chef makes something delicious out of so…
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4 Things Sabra Teaches Us About Hummus
Thursday May 15 is National Hummus Day. If you’ve been paying attention to Jewish food trends, you might also be aware that 2014 has been declared “The Year of the Hummus.” That’s a lot of chickpeas. To celebrate, Sabra (the official dips sponsor to the NFL!) has written a (not-so) handy guide to teach hummus…
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Jewish Cuisine Makes Stunning Comeback in Hungary
Courtesy of Rosenstein Walking into Macesz Huszár, a Hungarian Jewish restaurant in Budapest’s historic — and, more recently, ultra-fashionable — Jewish district, two distinct moods emerge. The lacy tablecloths and vintage light fixtures have all the retro-coziness of dinner at grandma’s house. But other details, from the crisply dressed waiters to the chic stemware set…
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Ottolenghi’s Favorite Cookbooks, The Perfect Bagel
We LOVE Yotam Ottolenghi (and hope you do too). He dishes on his favorite cookbooks. [Serious Eats] What makes a perfect bagel? Mary Ting Hyatt tries to answer the unanswerable. [The Kitchn] If that made you hungry, here’s where to get 10 of the best bagels in New York. [Village Voice] How to Throw the…
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Recipes Silk Road Vegetarian: Central Asian Flavors in Your Kitchen
The flavors in Dahlia Abraham-Klein’s newest (and first) cookbook Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook are as exotic and storied as her family’s background, which incorporates Iraqi, Persian, Afghani, Indian, and Bukharian traditions. Her family’s journey followed the path of the Silk Road, historic trade routes connecting East…
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