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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Israel’s Newest Wineries Are at Home
Israel’s wine culture has never been that of Italy or France. For generations, wine was a weekly Shabbat treat. But many Israelis are starting to appreciate the gift of a quiet glassful at the end of the work day — and more and more they’re making this wine in their homes. It would be easy…
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How Ashkenazi Food Became Trendy in Israel
The story begins with a plate of tongue, which may terrify people nowadays but its tenderness and delicate flavor were once favored by children and adults alike. We ate some at Cafe 48 in Tel Aviv after two or three other courses. One of them was a divine sweet cornbread with sour cream and red…
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Mile End, Russ and Daughters Both Plan Bars
What’s better than a bagel and lox? A bagel and lox with beer, of course. Two classic Jewish eateries, Russ & Daughters and the Mile End, are venturing into late night territory. Russ & Daughters’ move isn’t confirmed yet, but the Lower East Side staple, which specializes in smoked fish, applied for a liquor license…
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Recipes A Very Mollie Katzen Sukkot Menu
“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. When I became a vegetarian at 19, Mollie Katzen was the first person I turned to. “The Moosewood Cookbook”…
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Mollie Katzen’s Late Summer Lasagna Stacks
Indian Summer Lasagna Stacks Makes 4 large or 8 smaller servings. Vegan if made as directed in the variation Swelter-free, this no-bake treatment, which is like a lasagna salad or a double-decker lasagna tostada, will be a happy addition to your summer dinner repertoire. First, you grill and marinate zucchini and/or summer squash with herbs…
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When Etrogs are Exclusive
Sukkot has traditionally been one of the easiest Jewish holidays to relate to current environmental concerns. The ritual of voluntarily “living” or eating meals in temporary, intentionally fragile huts reminds us of the cycles of the earth by placing us in physical contact with the elements. Putting up and decorating a sukkah to make it…
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Sukkah Inspired Cocktails and Punch
Cocktails this holiday season can be given a special touch inspired by Sukkot’s Four Species, the four agricultural products that are central to observance of the holiday, which in addition to its religious significance, is a harvest festival. Courtesy of Ziv Manor, here are three cocktail recipes that feature the Four Species: the etrog, or…
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Recipes Mollie Katzen’s Fruit-Studded Madeleine Cake
Fruit-Studded Madeleine Cake Makes 8 to 10 servings This highly buttery vanilla cake is the sunny circle on which you get to design a dreamy skyscape of berry stars and plum-slice half-moons. Fruit baked onto a cake: What could be better? Using a tart pan with a removable rim will add to its quiet splendor…
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Craving a Taste of the Satmar Kitchen
One balmy Sunday before Rosh Hashanah, I gathered my little troops — Shloimy, age 8, and Rachel, age 6 — for a day of heimishe baking. While my little ones were struggling to knead the challah dough into perfect heart shapes and ninjas, I got the kokosh cake underway. One of my favorite comfort foods,…
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Artisan Pastrami Takes Atlanta at The General Muir
By infusing a mod American eatery with Jewish soul, Todd Ginsberg has created one of Atlanta’s hottest spots: The General Muir. The restaurant, which is named for a ship that carried holocaust refugees to New York, opened in January and set bloggers abuzz with its house-cured corned beef, matzo-ball soup, latkes, and brisket with kasha…
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Recipes CSA Psolet Challenge: The End
At the local farmer’s market, I’ve often been intimidated by some of the most beautiful produce on offer during the summer months: the varieties of shelling beans and peas that arrive in unusual colors and shapes. While I’ve admired these beans for their beauty, I’ve never been quite sure of what to do with them…and…
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