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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What To Watch at San Francisco’s Jewish Food Film Fest
If you’re very squeamish, or if you believe that Jews should eat only kosher food, then the film “Meat Hooked!” is not for you. Otherwise, you’ll find it an interesting cinematic study on the renaissance of the art of (non-kosher) butchering. Filmgoers will have a chance to catch a screening of the 2012 documentary as…
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Will Black Seed Bagel Shop End the Bagel Wars?
Montreal and New York bagels have long been in a standoff. Will Black Seed, a new bagelry that plans to combine the two recipes end the feud? Photos courtesy of Mile End and Flickr When Mile End opened in Brooklyn four years ago, the Montreal-inspired deli made a name for itself by trucking bagels weekly…
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A Taste of Michael Solomonov’s ‘Search for Israeli Cuisine’
Anthony Bourdain’s tour of Israel last fall left me (and most viewers) desperately longing for a real exploration of Israeli cuisine. Bourdain alluded to a meal of roasted baby watermelon in Gaza that never appeared on camera and somehow managed to skip one of the region’s culinary capitals — Tel Aviv — entirely. Where Bourdain…
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Holy Kosher BBQ Truck Rolls on L.A. Streets
Photo: Facebook More than 2 million hot dogs are sold every year at Dodger Stadium — more than at any other stadium in America. Which comes as a pretty big surprise in a city known for its obsession with hamburgers and tacos. But here in Los Angeles, we do love our hot dogs. And these…
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Recipes Chickpea Pizza With Harissa And Spinach
Makes two personal pizzas 1 cup chickpea flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt a few cracks of black pepper 1 cup water olive oil, to coat the pan About 2 tablespoons harissa* (this amount may vary depending on your taste and how hot your harissa is) 1/2 large onion, chopped and caramelized…
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The Mystery of the ‘Jewish Woman’s Cookbook’
Tara Lotstein purchased a Hungarian-Jewish cookbook, with a recipe written at the back, that made it through the Holocaust. (Courtesy of Tara Lotstein) BALTIMORE (JTA) — The tattered book with the beige cover was just the sort of thing Tara Lotstein was looking to purchase when she found it online in late 2012. Its title…
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Six Kosher Wines To Drink Right Now
thinkstock I wondered, as I crossed the stone-flagged patio of the International Convention Center in Jerusalem, if it was worth visiting the Second Wine Jerusalem Festival. I’d made the rounds of the larger Sommelier wine exhibition in Tel Aviv just a few weeks earlier. There probably won’t be much new to see or taste, I…
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5 Years, 5 Steps to Community Garden Collaboration
My synagogue garden will be five years old this spring. That is how long it took to become a truly congregational enterprise, and not just a labor of love for me. Step 1: Get Leadership On Board Initially, I wanted to build the garden in the front of the shul. That was nixed by the…
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Veselka’s Legendary Borscht
If your bubbe or your great-bubbe or even your great-great-great-bubbe came from Eastern Europe, she probably crossed the Atlantic with a borscht recipe memorized. The soup is served from Russia to Ukraine to the Czech Republic, with each region and cook putting their own spin on it. In New York, there’s perhaps no better place…
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When Pizza Goes Middle Eastern
Photos by Molly Yeh I am the child of two very strong pizza traditions. A pizza mutt, if you will. Growing up outside of Chicago, pizza night meant ordering delivery of my beloved deep dish. When I lived in New York, pizza night meant a greasy folded slice at the little old place where the…
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The Galapagos of Sephardic Food
While researching about Sephardic food, I realized that what for many were exotic flavors and foreign cooking techniques; for me was just average home food. So I started wondering why the Chilean and the Sephardic cuisine are so alike? I started comparing recipes and doing some research on their origins, to finally be able to…
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