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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Recipes
Tanoreen’s Lentil Noodle Soup with Greens
This hearty Palestinian soup known as rushtay is more commonly prepared by West Bank cooks than by those in Galilee; I learned how to make it from friends I met in Jerusalem. It is a meal in itself and a favorite among vegetarian patrons of Tanoreen. If you don’t have one of the greens on…
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Recipes Tanoreen’s Brussels Sprouts With Panko
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do—I pumped up their flavor by adding a little tahini sauce and sweet pomegranate…
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Recipes Cooking the Book: ‘Olives, Lemons and Za’atar’
Three years ago, I spent a month living in Ramallah while reporting a story on the Palestinian economy. Yet somehow, save for trips to the corner falafel joint in between frenzied interviews, I managed to barely sample Palestinian food. When I returned to New York, my regret lifted the moment I walked into Tanoreen, a…
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Food for Thought: Debating Kosher Ethics
Most Jewish holidays have food as a central component of the celebration-from latkes on Hanukkah to misloach manot on Purim and blintzes on Shavuot. Yet, Passover, through the Seder and the full-scale flip from “chametz” to “matza” (from eating leavened foods to eating foods devoid of all leaven), makes food and eating an essential focus…
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Recipes Passover Sweets — The Best Recipes on the Web
Food52/James Ransom Making a delectable Passover dessert is a challenge worthy of appearing on Iron Chef — no leavening, no flour, and if your Seder has meat, no butter. Fortunately, our favorite food sites and cookbook authors have suggestions and recipes for sorbets, toffees and an irresistible sweet matzo brei that can double as dessert….
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Cook the Book: Let My Children Cook
Don’t worry if you are too tired to cook again after the Seders this Passover. Thanks to a new cookbook by Tamar Ansh, you can let the kids take over the kitchen for the rest of the weeklong holiday. They won’t necessarily prepare fancy dishes made with organic and locally sourced ingredients, but with the…
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Fair Trade Chocolate Charoset
SHEHECHIYANU! We can finally eat chocolate on Passover that’s been certified not to have been made with trafficked child labor! Why is this so important? Every Passover we gather as family and community, to celebrate our people’s freedom. We are obligated to tell the story of the Exodus, our journey from slavery to liberation. As…
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Recipes Red Velvet Macaroon Cake Is for Lovers
There is a sad truth about Passover: Its dessert always falls short. Hanukkah has donuts, Purim has hamantaschen and Rosh Hashanah has honey cake. Poor Passover has no signature sweet. Perhaps you’ve put in the extra effort to make a kosher for Passover cake for your Seders past, but if you’re like me, you’ve never…
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Recipes Meet Mitchell Davis: Matzo Ball Master
When it comes to making the perfect matzo ball, Mitchell Davis doesn’t believe in baking soda, seltzer or good luck. He believes in his mother’s recipe. And really, really good chicken stock. Davis should know — he is the executive vice president of the James Beard Foundation, the country’s most prestigious culinary organization, and a…
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Manischewitz: Now Brought to You by Bain Capital
Matzot on a cooling conveyor Manischewitz factory in Newark, New Jersey. Photo by Bloomberg via Haaretz Kosher food giant Manischewitz, whose matzot are known to generations of Jews in the United States and elsewhere, is expected to announce on Tuesday that it has been purchased by Sankaty Advisors, an arm of the private equity giant…
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The Oldest Matzo Maker in France
wikicommons (JTA) — For most Jews, matzah season comes once a year. But for Jean-Claude Neymann, matzah, or “pain azyme” in French, is a defining family tradition. Neymann runs the oldest matzah bakery in France, located in the town of Wasselonne near the German border. The family company, Etablissements Rene Neymann, traces its matzah-making tradition…
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