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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40-Pound Chicken Nugget Rocks Kosherfest
Since the whole point of chicken nuggets is bite-sized convenience, showing off the world’s largest one — as Empire Kosher Poultry plans to do tomorrow — seems a bit oxymoronic, kind of like “jumbo shrimp.” Not that any shellfish — jumbo or otherwise — will come anywhere near Empire’s record-setting nugget, which will be displayed…
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Recipes Isa’s Vegan Harira
My dinner guests thought this would be an excellent stew to have on hand for weeknight dinners at home. It’s savory, hearty and filling and has a “stick-to-the-ribs” kind of quality. Check out my full review of “Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week” here. Cooking Note:…
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Taste Testing ‘Isa Does It’ Everyday Vegan Recipes
Would You Make This?” is a sporadic column where personal chef Alix Wall evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. It’s been 10 years since the Brooklyn born and raised Isa — pronounced like Lisa, without the ‘L,’ — Chandra…
The Latest
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What’s ‘Kosher’ Worth? A Hell of a Lot
How much is a kosher website worth? Apparently, half a million dollars. Kosher.com sold earlier this week for that full sticker price. But wait: It wasn’t owned before? Well, it was, but brace yourself for the actual shocking part: There is no website present at kosher.com. Navigating to kosher.com takes a netizen to a blank,…
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Remaking Jewish Food for the Gluten Free
When Tim Horel was in his mid-30s, he tripped over his shoelaces and wound up shattering both of his elbows. “It was way too early for him to be breaking bones like that,” Lisa Stander-Horel, Tim’s wife, told JTA. The cause for Tim’s weakened bones turned out to be celiac disease, a condition in which…
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New York Faces a Knish Crisis
Bad news for fried knish lovers: New York is in the midst of a shortage. Gabila’s, the country’s largest producer of fried knishes (which according to its website has sold over a billion doughy pockets), has had to suspend production of its “Coney Island Squares” until at least the end of November. The reason: a…
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Kosher Travelers Head South — To Cuba
For the past 13 years, Marla Whitesman and Miriam Saul have led trips for Jewish Americans to Cuba through their company Other Cuban Journeys. On the trips travelers explorere Cuban culture, learn about historical and contemporary Jewish life in Cuba, and participate in a tzedakah project supporting Cuba’s Jewish community. But for kosher participants, the…
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Stealing Candy From Your Own Baby on Halloween
Coming soon, to a child you love: candy! Lots of it, in heaping bagfuls, and with it the belief that somehow you can and must make a sensible, sensitive, child-centered, adult-led, informed, rational, gentle, crafty, flexible, caring and healthful plan regarding the booty’s lifelong impact on your child’s health, teeth, eating habits, food obsessions and…
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From Wine to Water
What could be more sacred than water? It is essential to all life, refreshing to drink, and beautiful to behold. In May of 2013 we celebrated our marriage with a carefully crafted and lovingly personalized Jewish ceremony. When it came to designing the Kiddush for our wedding, the blessing traditionally said over wine, we chose…
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El Nosh Cooks Up Puerto Rican Jewish Fare
Successful fusion foods typically require unique, inventive and delicious concoctions to come together from different culinary kitchens and actually work for our taste buds. Who would have thought “Latinizing” latkes and cream cheese and lox or “Jewifying” croquetas and chorros could create such successful combinations? Chef Eric Greenspan of the highly acclaimed L.A. based restaurant,…
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Recipes Egyptian Breakfast: Ful Medames With Fried Eggs
The wine in this dish is an unexpected and nontraditional addition, but it adds delicious flavor. Don’t worry about drinking before noon — the alcohol cooks out before the beans touch your plate. Serve with pita for mopping up the sauce. For the Beans: 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large…
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