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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Chef Micah Wexler Brings Deli Revolution to Los Angeles
Outside the kitchen, Micah Wexler is friendly, funny and never without a 5 o’clock shadow. He’s the Seth Rogen of chefs — the kind of guy you wish you could grab a beer with. But in the kitchen he’s all business. Music during dinner prep? That’s fine. But come dinner service, it’s time for him…
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Nobu Adilman Chats ‘Jewpanese’ Food and Toronto Delis
He’s a pizza-loving “Jewpanese” — his word — whose hit Cooking Channel show unleashed homemade “wacky food contraptions” on an unsuspecting Canada. Now, Nobu Adilman’s bringing his brand of brainy mischief to Eater Toronto as the site’s new editor. Adilman’s best known up north as a creator of “Food Jammers”, in which he and two…
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Every Kosher Product in Europe — Ever
Imagine you’re a kosher traveler sightseeing in Croatia and you’d like to make sandwiches for a picnic lunch. How would you know which bread is kosher, or which jam to look for on the store shelf? You probably wouldn’t have a clue. Until now, kosher shopping posed a real challenge to those unfamiliar with European…
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Snowy Nights in the Midnight Kitchen
Molly Yeh Whenever it snows I am a gleeful. I don’t care about tomorrow’s bad commute, slushy sidewalks or the big scar on my left knee from slipping during an icy walk two years ago. Snow days as an adult are rare, but I’ve managed to salvage that childhood excitement by turning to my kitchen,…
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Taste the Real Quenelle
The first time I heard that Dieudonne M’Bala M’Bala had adopted the “quenelle” as his trademark, my first thought was that the controversial French comedian had a strange affinity for fish. That’s because a quenelle, in my mind, refers not to an anti-Semitic inverted Nazi salute, but to a delicious dish from the south of…
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What’s on the Menu at the Vatican? Kosher Fare
Pope Francis treated a Jewish delegation from his native Argentina to a private lunch catered by one of Rome’s top kosher restaurants. On Thursday, proprietors of the restaurant Ba’ Ghetto brought Roman Jewish specialties to the Vatican, where the pope hosted the group of rabbis and Jewish leaders at the Santa Marta guesthouse, his residence….
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Something from Almost Nothing
My new year’s resolution was not to eat bread that I didn’t make. Between December 31st and January 1st, this already proved too difficult, so I scaled it back to not purchasing bread. In other words, if I wanted bread, I’d have to make it. I’ve already mastered my classic challah recipe (which is actually…
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Sherryl Betesh’s Syrian Kibbe Nabelsieh: Recipe
Sherryl Betesh’s Kibbe Nabelsieh: Meat-Filled Bulgur Shells Filling: 1 medium onion, chopped 1 tablespoon olive oil 2 1/2 pounds ground beef 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1 teaspoon kosher salt Dough: 3 cups fine bulgur wheat 11/2 cups all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon kosher salt 1/4…
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Caplansky’s Smoked Meat at 30,000 Feet
How will smoked meat taste at 30,000 feet? Itinerant fressers at Toronto Pearson International Airport will soon find out. Caplansky’s, the wildly successful deli empire founded by Canuck cured-beef maven Zane Caplansky, has unveiled plans for two concessions inside Pearson, Canada’s busiest air-travel hub. Caplansky, who’s gone from one-man pop-up to culinary celebrity, will open…
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Molly on the Range: Tu B’Shvat Tart
Five months ago I moved from downtown Brooklyn to a farm in a small town on the border of North Dakota and Minnesota, population approximately four Jews (read: not enough Jews to support a local deli or even a Zomick’s presence at the town Target). Having lived in or near a city for my entire…
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Mark Bittman’s ‘Kosher Before Six’
(JTA) — Mark Bittman is not a religious man by any stretch of the imagination, least of all his own. A longtime food writer for The New York Times who three years ago shifted from cooking to food policy columnist, Bittman has made a living eating the kinds of things frowned upon by Jewish tradition….
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