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…
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Mixing Bowl: Bye-Bye Matzo!
It’s here! The New York Times Magazine’s 2013 food and drink issue is out this weekend in print and online. Features range from hunting and killing your own dinner to the rise of healthful fast food. [The New York Times] Bye-bye matzo! Welcome all that delicious chametz back into your life with one of our…
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Recipes The Modern Menu’s Take on Kosher Food
Kim Kushner, author of the newly published “The Modern Menu,” hadn’t planned on writing a cookbook. It came about as a result of her cooking students’ constantly asking her to compile her recipes, like curried couscous salad, crunchy curry cauliflower with tahini and pomegranate, chicken with pumpkin, figs, and honey, and tequila London broil with…
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The Ricotta Blueberry Pancakes of My Life
If the recipes of my life were bound into a book, surely the page for my dad’s ricotta pancakes would be the most well loved — splattered with old batter and lightly dusted in flour. It’s the recipe I reach for when I miss my childhood home or when I’m entertaining friends for brunch and…
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Moroccan Mimouna for beginners
For Moroccan Jews, Passover isn’t Passover without Mimouna
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Locally Sourced Day School Lunch? Yes, it Exists
This blog post originally appeared on J. Weekly. The phrase “school lunch” conjures up images of soggy chicken tenders or limp spaghetti in my mind. Yours too? What if I told you that I ate lunch at a San Francisco high school recently and sampled Israeli couscous with beets … rainbow chard with white beans…
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Gourmet Kosher, at a Farmers’ Market Near You
Farmers market booths and food trucks don’t usually come to mind when one thinks of glatt kosher food. But that’s exactly how Michele Grant of The Kosher Palate is bringing organic, locally and sustainably sourced delights to Los Angeles’ kosher community. Her food truck, Hannah Leah (named for her two grandmothers), sells vegetarian and vegan…
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Recipes Getting to the ‘Root’ of Horseradish
My usual preparation for Passover entails reading and contemplating a lot (did I say “a lot”?) about the meaning of freedom and liberation; gratitude for the myriad ways I am blessed to experience it daily, and pondering the responsibilities it imposes on me to help free others less fortunate. I also focus on “cleaning out…
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Recipes Swap Cuban Fufú for Potatoes This Passover
There are certain dishes we expect to see at a traditional Passover table. Chicken soup dotted with fluffy matzoh balls, moist and slow-roasted brisket, maybe even a crisp potato kugel as a classic side dish. But sometimes, when my family wants to spice things up a bit, we look to our Latin culinary traditions for…
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Recipes Mixing Bowl: $27 Box of Matzo; Passover Recipes
Is there a box of matzo that’s worth $27. [Serious Eats] These chametz-free desserts are making our sugar tooth ache. [Serious Eats] These ones too. Can you say chocolate coconut matzo ice cream? [Serious Eats] This weekend, swap out pancakes for vegetable matzo frittata Boston.com] We might just have to break Passover on this… Rustic…
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Q & A with Sue Fishkoff on What’s Kosher
This blog post originally appeared on What’s Your Food Worth? Sue Fishkoff is the editor of j., the Jewish news weekly of Northern California. Previously she has worked as a national correspondent for the JTA Jewish news service, focusing on Jewish identity and culture. Her freelance work has appeared in the New York Times, Huffington…
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Desert to Dessert
As a long-time vegetarian, when I think of Passover, I am not thrilled by my food choices. At least, I wasn’t until I spent Passover 1992 in Israel and realized that I could follow Sephardic rules. I’m sure my ancestors in 1509 Portugal probably ate beans and rice, and maybe even corn by then, but…
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