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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Urban Adamah Cancels Kosher Slaughter Workshop
thinkstock A Berkeley workshop on kosher slaughter — during which 15 hens were to be killed — was canceled this week amid public outcry from animal rights groups and others. Urban Adamah initially stood firm that its long-planned event would continue as scheduled on Sunday, May 4, even in the face of activists who threatened…
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Three Months After the Farm Bill, Where’s the Kosher Food?
Courtesy of Masbia Buried deep in the Farm Bill are provisions to increase the amount of kosher and halal food the government sends to soup kitchens and food banks. But three months after the bill’s passage, kosher and halal-friendly food agencies are still waiting see whether the USDA’s new program will be effective. The kosher…
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Recipes Honey and Schmaltz: Your Virtual Jewish Recipe Box
Sari Kamin It started with an artichoke. I was in Rome studying food and culture. The day before, I had eaten the best pasta of my life: a simple cacio e pepe sublimely balanced with pepper, cheese, and the most perfectly cooked al dente noodles. But it was a artichoke in the old Jewish ghetto…
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Recipes Joan Nathan’s Italian Plum Tart
Sari Kamin I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German ). On a recent trip to France, I learned a…
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Recipes Pilaf with Kidney Beans and Carrots
Pilau Prep Time: 30 minutes plus 12 hours for soaking the beans and 1 hour for soaking the rice Cook Time: 2 hours plus 1 hour 30 minutes for the beans Serves 6 1 cup (200 g) dried red kidney beans 2 cups (450 g) brown basmati rice 3 cups (750 ml) boiling water 2½…
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The Humble Knish Gets Its Own Book
Thinkstock “Proust had his Madeleine, Jewish New Yorkers had their knishes,” writes Laura Silver in her new book “Knish: In Search of the Jewish Soul Food.” Silver, a food writer and self-proclaimed knish scholar has been tracking the knish — and feasting on them — for over a decade. This is a woman who takes…
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Taste Testing: Erin Gleeson’s ‘Forest Feast’
On a recent spring evening, as I put the final touches on a vegetarian feast of kale caesar with polenta croutons, asparagus and brie tart and beets mashed with sweet potatoes and apples, my dinner guests couldn’t stop ogling my newest cookbook (two of the three wanted to run to the store to buy a…
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Recipes ‘The Forest Feast’: Mashed Beets With Sweet Potatoes and Apples
The mashed beets were another win, though there was a minor quibble or two with the recipe. Three beets are roasted along with one sweet potato and one apple, after being cubed, and then mashed with Greek yogurt and butter or olive oil, and topped with dried cherries, scallions, olive oil and sea salt. Beets…
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Recipes ‘The Forest Feast’: Asparagus Tart with Brie
The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer. My one fear was that the pine nuts might burn being in the oven as long as it took to cook…
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Recipes ‘The Forest Feast’: Kale Caesar Salad With Polenta Croutons
Another day, another kale salad. But no. The chiffonade kale is tossed with grated parmesan, pine nuts and store-bought polenta cubes that are fried in olive oil until crispy. The dressing blends Greek yogurt, olive oil, Dijon mustard, and garlic. One dining companion said the polenta croutons were like little delicious surprises. Dressing: In a…
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The Great Bagel Peace Treaty of 2014
Bagels fresh from the oven at Black Seed Bagels in New York City. It’s impossible to deny: The New York City bagel has gone downhill. The once small, chewy and crisp bagels have been transformed into bloated overly airy and stale versions of their former selves. While several young cooks took up the call to…
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