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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Finding a Taste of the Shtetl in Brooklyn
If you’re on the hunt for a taste of the shtetl in New York City, there’s no place better than the Brooklyn neighborhood of Crown Heights. Home of the Lubavitch community, the neighborhood streets are lined with signs in Hebrew letters, hat makers, wig shops, and displays of silver Kiddush cups, candlesticks, and challah covers…
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Diving in Dumpsters, Finding Privilege
It was a warm Monday night last Summer. We all dressed in black, though this was more for the thrill of being illicit than necessity. We piled into David’s car, silent until we reached our destination: Trader Joe’s. Well, not quite — behind Trader Joe’s — in their dumpster. It was my first time dumpster…
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Recipes Yiddish Recipes: Learning To Bake Fluden
If, like me, your Bubbe doesn’t speak Yiddish, take a lesson from the ladies who do. The latest Yiddish cooking video (with English subtitles) by Rukhl Schaechter and Eve Jochnowitz, shows us how to make fluden, an oft forgotten Jewish pastry from France and Germany. Rolled and baked into a log, the rich dough is…
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A Boureka Nightmare
Lovers of bourekas, one of Israel’s national foods, had better brush up on their geometry. The Chief Rabbinate has issued new guidelines on the shapes of the pastry pockets — and no, we’re not kidding. Until now, consumers have relied on signage by storeowners or package labels to discern among meat, dairy and pareve bourekas,…
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Books Mixing Bowl: DIY Bialys, Falafel Parties
New York City gets its first kosher sports bar! Which team will you root for at the new spot? [Eater] Don’t get us wrong, we love a good bagel and shmear. But, sometimes, life just calls for bialys. Try making some with the help of this easy tutorial. [The Kitchn] Throw a falafel party! Here’s…
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BBQ-ing for Dad
As a consummate foodie, my mind makes instant connections between food and people. It’s like I’m wearing Google Glass with an app that sends me food information about everything I see, whether I know it or not. The other night, for example, I was attending a function at a beautiful home in Beverly Hills and…
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World’s Tallest Kosher Sandwich 101
How do you make the world’s tallest kosher sandwich? The Jewish community in Budapest decided it was high time to find out. When Andras Borgula started planning the Budapest’s sixth annual Judafest, a cultural street fair celebrating Jewish life in Hungary held June 9, he had an ambitious thought: Why not set some kind of…
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Israeli Wines Start a New Season
Misconceptions about Israeli wine that remain isolated to Manischewitz should only happen to those living in a vacuum. Israel is definitively part of the emerging new world winemaking scene. Making sun baked and ripe wines still constitute the majority of wines from the Holy Land, but from big companies on down, it is clear that…
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Manischewitz Mixology: Summertime Drinks
When it comes to wine and Judaism, only one word comes to mind: Manischewitz. At some point, we’ve all spent time mocking the sweet, concord grape nectar that gave most Jews their first hangover some time after their bar or bat mitzvahs. However, it seems that these days, the application of this wine in the…
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Good Listening: Israeli Food Maven Janna Gur
As a food editor I enjoy a good story as much as anyone. But, what I love most is getting to eavesdrop on a conversation between people who really know what they’re talking about when it comes to food. On this week’s episode of “Taste Matters,” a podcast hosted by James Beard VP Mitchell Davis,…
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Pork Is Kosher, Announces The Onion
We have some very exciting news: The 6,000-years-long Jewish ban on pork has been lifted! The Onion is reporting that the World Rabbinical Council has announced that Jews worldwide are now allowed to “dig in to the delicious taste of ham.” No more holding back on the bacon, or skipping “the other white meat” at…
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