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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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…
The Latest
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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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The Last Jewish Waiter at Katz’s Deli
Seth Meyers may have just been named as the next host of “Late Night” on NBC but we have our eyes on someone a little different. Meet David Manheim, foul-mouthed waiter at iconic Katz’s Deli by day, aspiring TV host by night. Not waiting for kismet to work its magic, Manheim, chronicles his life at…
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Shorty’s Deli Comes Up Short in San Francisco
I recently ate lunch with some family members at Shorty Goldstein’s and was overwhelmed…by the vinegar. I’m afraid that if chef and owner Michael Siegel doesn’t change some things at his new deli in San Francisco’s financial district, he’s going to be in a real pickle. When I spoke to Siegel in December of last…
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Shavuot: A Commitment to Change
Three weeks ago I celebrated the 10th anniversary of my bat mitzvah. It is perhaps the Friday after the celebration of my bat mitzvah that I remember the most vividly; coming home from school I noticed my grandmother’s car parked in the driveway, and while we usually celebrate Shabbat with my grandparents, it was unusual…
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Kale and Mushroom Quinoa Mac and Cheese for Shavuot
When Shauvot rolls around each year, my family usually serves up traditional sweets: Rich cheesecakes, rugelach and blintzes dominate the table. Now I love cheesecake as much as the next (former) New Yorker, but I tend to do things a little differently. I like to look at the holiday as an excuse to eat boatloads…
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