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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Books
Fred Bahnson’s 6 Lessons
I don’t often get the opportunity to read books about people I know in real life. Something about the written word is a distant and surreal fantasy world sandwiched between two hard covers. Even if I was reading about real characters, they were never real to me. However, in reading Fred Bahnson’s newest book Soil…
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Recipes High Plains Lentil, Sausage, and Kale Soup
Lentil, Sausage, and Kale Soup Based on Smitten Kitchen’s lentil soup with sausage, chard, and garlic Ingredients 1/4 c olive oil 1 medium onion, chopped 4 cloves garlic, minced A pinch of chili pepper flakes Salt and pepper to taste 4 turkey or chicken Italian sausages (not pre-cooked), with the casings removed 1 28-oz can…
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Recipe: Israeli Shakshuka with Feta Cheese
Keren Shahar-Karbe’s Israeli Shakshuka with Feta Cheese: Ingredients (Serves 2): 6 tablespoons vegetable oil (not olive oil) 1 diced red paprika 4 grounded garlic cloves 5 very ripe diced tomatoes 1 tablespoon of tomato paste 120 ml water 1 teaspoon of sweet paprika 1-2 chopped hot dry chilisea salt ¼ teaspoon of turmeric powder 80…
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Mixing Israeli Food and Spirit in Berlin
It could be just another store renovation in Berlin’s thriving Mitte-district. But Keren Shahar-Karbe is beaming as she walks through the empty rooms of a former art gallery. Some walls have holes and cables stick out of them. “So much has already changed,” Shahar-Karbe said, visibly excited. In September, the 34-year-old Israeli started renovating the…
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High Plains Shabbat
In August, I left Brooklyn and moved to the North Dakota-Minnesota border where my boyfriend, Nick, is a fifth-generation farmer. I arrived just in time for harvest, so with Nick’s 14-hour tractor shifts, our Shabbat meals have been improvised, eaten out of Thermoses, and rustic. (“Rustic” is just my glorified way of saying that bits…
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Making Single Malt Whisky in the Holy Land
October has come, and the warmth of the summer has fled those parts of these United States that only carry it seasonally. While Florida and California continue to sip their sparkling white wines, other regions are looking forward to that most enticing of prophylactic belly-glows: whisky. While San Francisco mulls its recent Simchat Torah WhiskyFest…
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You Are What Your Food Eats
Five years ago, my father had an emergency quadruple bypass and my physician did a full cardiac blood workup on me. I was 38, never overweight and an avid CrossFitter. The results showed that I had high inflammation and high cholesterol and my physician recommended baby aspirin and a statin – for the rest of…
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Is Compost Part of the Problem?
After spending this past summer working on an organic farm I became enamored with composting. It is a way of giving old food new life and it’s the great equalizer of all food – whether delicious or not, healthful or not, expensive or not, or organic or not, it all decomposes and becomes part of…
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Conservative Wine Not Kosher Enough for Rabbis
The Chief Rabbinate has issued a warning that wine produced by the first Israeli winery to be supervised by the Masorti Movement, as the Conservative Movement is called in Israel, is not kosher. “The Conservative Movement is forbidden by law to authorize kashrut,” the Rabbinate wrote on the page devoted to kashrut updates on its…
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Bringin’ Montreal Smoke Meat to America
Some people will go to amazing lengths to enjoy Montreal smoke meat, a sort of cross between pastrami and corned beef. Alexei (Lex) Gopnik-Lewinski used to smuggle vacuum-packed smoke meat (also known as smoked meat) across the border every time he would come home to Berkeley, California after visiting family in Montreal. Then, one time…
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DIY Pastrami from ‘The Artisan Jewish Deli’
“Would You Make This?” is a sporadic new 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. The truth about deli food like pastrami, most of us tend not to eat it very often (and for…
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