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
Jewish Soups To Warm You Up
When you turn on the weather and hear phrases like “dangerous deep freeze” and “the coldest day on record” there’s really only one thing to do — drag your biggest, heaviest soup pot out of the cupboard, fill it with your favorite meats and veggies and start simmering something, warm, fragrant and delicious. While we…
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‘Jerusalem’s’ Cannellini Bean and Lamb Soup
Yemini Jews, who set up simple eateries in Israel after settling there in the 1950s, are famous for their soups and stews, skillfully using bones, cheap cuts of meat and various spices to get a real intensity of flavor. This particular soup is what we cook to brighten up a dreary winter’s night. It is…
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Balaboosta’s Tangy Chamusta Soup
Chamusta Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright (c) 2013. Einat’s Notes: Like a few other recipes in this book, I owe this one to my friend Guy. If I get mad at Guy, all I need to do is eat his amazing chamusta, and I soon forget why I was upset. Chamusta…
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Mile End Deli’s Vegetarian Borscht
Reprinted with permission from “The Mile End Cookbook.” Author Rae Bernamoff: What I love about our updated version of this peasant soup is that it’s based on an actual beet broth—not beef stock, as in a lot of Russian borschts, and not even vegetable stock to which beets have been added. This is a really…
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Loving Zucchini in the Polar Vortex
Up until only very recently, I wouldn’t have had any problem with eating zucchini in January. I believed that a tomato was a tomato, a cucumber a cucumber, and a zucchini a zucchini, regardless of where it came from or what time of year it was. But this year, I decided to try to keep…
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Israeli Chef Eyal Shani Packs Paris Into a Pita
JTA — In the elegant silence of a narrow street near the River Seine, David Moyal takes a breath of fresh winter air and enters a noisy restaurant in the French capital. Inside Miznon, he is transported to another world, filled with the cacophony of Hebrew voices and Israeli music. A bustling new bistro that…
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50 Minutes With Mollie Katzen
Mollie Katzen recently told a roomful of Google employees, who have wonderful meals prepared for them every day at work, to go home and cook. Katzen was at the tech giant headquarters pushing her new cookbook, “The Heart of the Plate: Vegetarian Recipes for a New Generation.” It’s her 12th book published in the 40…
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Titanic’s Kosher Butcher Shop To Be Preserved
Galkoff’s kosher butcher in Liverpool that once supplied the Titanic with meat hasn’t sold a Shabbos brisket — or anything for that matter — since it closed its doors 35 years. But, the building’s historic façade, won’t be going anywhere anytime soon thanks to a donation from philanthropist Isaac Wolfson. English Heritage recently ruled the…
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Cooking the Bible
I have to admit that while chopping garlic or sautéing onions, my mind is likely to wander to wondering about the completed dish, thinking about the next step, or about who I need to call when I’m done. Thinking about the Torah portion of the week is not likely to make it onto that list….
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Jacob’s Marble Pound Cake
Marble Pound Cake with a Hard Chocolate Crust Ingredients 1½ cups (300 g) sugar ¾ cup (170 g) butter or margarine 3 cups (375 g) flour 2 tsp. baking powder 1 tsp. baking soda 1 cup (240 mL) orange juice 2 tsp. vanilla 3 eggs ½ tsp. salt ¼ cup (30 g) cocoa powder 1…
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Joseph’s Technicolor Salad
Technicolor Salad with Silky Avocado Dressing Ingredients 1 head romaine lettuce, chopped 1 11 oz. (312 g) can mandarin orange slices 1 red pepper, sliced into thin strips 1 yellow pepper, sliced into thin strips 1 carrot, sliced thin 2 cucumbers, halved lengthwise and sliced thin 1 small red onion, sliced thin and separated into…
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