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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Top Dog: Who Makes the Best Kosher Hot Dog in America?
Memorial Day is almost upon us, and it’s time to dust off that grill in the garage, fire it up and lay some franks down on it. The question is, are you really honoring the freedom your American forefathers fought for if you just get the same pack of Hebrew National every time you want…
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The Best Mustard for Your Kosher Franks
Now that you know which kosher frankfurter you’re grilling up this weekend, you’re going to need some mustard! Sorry, but a dog without mustard is just naked if you ask us. So, we checked in with the queen of mustard collectors (and Jew and the Carrot contributor) Molly Yeh. At recent count, Yeh had about…
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Save My Nutella Ice Cream — Please!
Many years ago, while I was working as a counselor at Beth Tfiloh day camp in the Baltimore suburbs, my favorite camper took a trip to Israel. She came back with the best present a 15-year-old counselor could ever ask for: a jar of chocolate spread. At the time, I’d never encountered such a thing….
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Recipes Mark Bittman’s Meatballs, The New Way
Reprinted with permission from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good” by Mark Bittman. Makes: 4 servings Time: About 1 hour Combining grains with vegetables and meat makes for a better meatball, moister and more complex in texture and flavor. The combination here is bulgur and spinach,…
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Mark Bittman’s Chickpea Ratatouille
Reprinted with permission from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good” by Mark Bittman. Makes: 4 servings Time: About 1 1⁄2 hours, largely unattended Classic ratatouille—a mixture of summery vegetables stewed with olive oil and herbs—is stellar and satisfying on its own. Add chickpeas (or cannellini, or…
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Wise Sons’ Deli Brings Pastrami to SF Jewish Museum
For those who may have been wondering whether new tastes would arrive at the Contemporary Jewish Museum in San Francisco with its new director, there is now an answer. While Lori Starr will not officially become the museum’s new executive director until June 10, word is already out that Wise Sons will be moving into…
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Backyard Chickens and Window Box Gardens
The brand new magazine Modern Farmer is no more for farmers than Sports Illustrated is for professional athletes, or Everyday Food is for chefs. It’s for the growing numbers of farm enthusiasts. Lured by a handsome portrait of a rooster on the front cover, I picked up a copy when it came out last month…
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Mixing Bowl: Kosher Slaughter in Poland, Gaza’s KFC Craving
New York diners are mourning the layoff of longtime restaurant critic Robert Sietsema from the Village Voice. [Eater] Gaza residents craving KFC can order delivery, but with the meals smuggled by underground tunnel, it’s not exactly fast food. [The New York Times] Lawmakers in Poland may lift a recent ban on kosher slaughter. [Times of…
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Gefiltefest: Where All the British Jewish Food Lovers Go
Four years ago, Michael Leventhal, a young publisher of history books living in London won a Jewish newspaper contest. His prize? A one-on-one cooking lesson with a chef. But his Sephardic wife, who is a wiz in the kitchen, feared that the lesson might be wasted on just the two of them. Leventhal decided to…
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Chatting Cheese with the Kosher Cheese Guy
Cheese is the food of choice during Shavuot making it one of our favorite holidays. But, for those who keep strictly kosher, the cheese pickings have always been slim — mostly mild cheddars, mediocre mozzarellas and sometimes something that resembles parmesan. But, Brent Delman, aka The Cheese Guy is trying to change that. A food…
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Smoking Hot Kosher Delis Come to Toronto and Texas
Just days before his kosher delicatessen, Ben & Izzy’s, opened for business in Toronto in April, Dino Venasio pulled a giant smoked brisket from his steamer and laid it on the cutting board. As vapors laden with garlic, coriander, cloves, fennel and half a dozen other spices blanketed the small space, Venasio began slicing methodically,…
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