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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No one braids like The Challah Prince
How do you make a Challah Prince? Start with an Israeli born in Tel Aviv named Idan Chabasov, 35. Place him in Berlin with water, flour, yeast, sugar, and egg yolks. Mix with experience as a social media marketer. Add four years in art school in Tel Aviv specializing in animation. Leave to rise, isolated,…
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So-Cal Churros
INGREDIENTS Dough: 2 cups water 2 tablespoons unsalted butter 2 tablespoons sugar 1 teaspoon vanilla extract ½ teaspoon salt 2 cups (10 ounces) all-purpose flour 2 large eggs 2 quarts vegetable oil Chocolate Sauce: ¾ cup heavy cream 4 ounces semisweet chocolate chips Pinch salt ¼ teaspoon vanilla extract Coating: ½ cup (3 1/2 ounces)…
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Proto-Sufganiyot
This is a surprisingly satisfying alternative to the whole jelly-donut-bomb-in-my-stomach Chanuka treat. It’s a simple fried jelly sandwich, and you can make it any time of year. SERVES 1 Ingredients: 1 large egg 2 teaspoons sugar 1⁄4 teaspoon vanilla extract 2 slices challah or sandwich bread about 1/4 inch thick. 2 tablespoons best-quality jam or…
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Sfenj
Adapted from Jewlicious Dough Ingredients 3 cups flour 4 tablespoons warm water Half a shot of Arak (or any liquor) 1 teaspoon salt 2 tablespoons of sugar 1 tablespoon dried active yeast 1 1⁄4 cup warm water Vegetable oil, for frying Sugar, for garnish (optional) Dough Instructions Make the yeast starter by dissolving 2 tablespoons…
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Frittelle di Chanukah
Adapted from Jewish Food Experience Quantity: 40–50 fritters Dough Ingredients 1 package (21⁄4 teaspoons) active dry yeast 1 cup whole milk, heated to about 90 degrees 1 teaspoon salt 11⁄2 teaspoons anise seeds 1 teaspoon vanilla extract 2 tablespoons extra-virgin olive oil, plus additional for coating the bowl 2 tablespoons honey 1⁄4 teaspoon ground cinnamon…
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Atayef
Adapted from Claudia Roden, The New Book of Middle Eastern Food Quantity: About 12 large stuffed; about 30+ flat pancakes Dough Ingredients 1 1⁄2 teaspoons active dry yeast 1 teaspoon sugar 1 1⁄2 cups warm water (110o) 1 1⁄3 cups all-purpose flour Syrup Ingredients 2 1⁄2 cups sugar 1 1⁄4 cups water 1 tablespoon lemon…
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TweetShabbat: Spaghetti and Meatballs
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat My mom…
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Carly’s Spaghetti and Meatballs
This recipe is deeply rich and comforting, makes great leftovers, and can be made ahead of time during a busy week. I like to make a large amount and freeze leftovers so I can be a hero Mom on a random busy night, but if you don’t want a huge amount cut down to one…
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Loukoumades/Bumuelos
Adapted from The Spruce Eats Dough Ingredients: 1 teaspoon active dry yeast 1 teaspoon sugar 1 cup water (110º f) 2 cups all-purpose flour (plus 2 tablespoons) 1 teaspoon salt Vegetable oil (for frying) Topping Ingredient, honey, warmed if desired Instructions for the dough: In a measuring cup add yeast and sugar to warm water….
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Zalabia
Adapted from Gil Marks, Encyclopedia of Jewish Food Quantity: about 12 4-inch cakes Dough Ingredients: 1 package or 2 ¼ teaspoons active dry yeast 2 cups warm water (110º F) 1 teaspoon sugar 2 ¼ cups unbleached all purpose flour ¼ teaspoon table salt 2 teaspoons grated lemon zest, several drops of dissolved saffron or…
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Papanasi
Adapted from Jamie Geller Quantity: Eight servings Ingredients 3 cups low-fat (3%-5%) soft, dry cheese (like Ricotta) 4 eggs 3.5 oz sugar, about ½ cup 2 cups all-purpose flour 1 tbsp vanilla extract 1 tbsp rum extract 1 tbsp vinegar 1 teaspoon baking soda 1 cup flour – for coating (before frying Oil for deep…
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