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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Recipes
Spring On A Plate: Poached Salmon With Minted Fava Mash
I was in New York last week so I know firsthand what sort of spring the east coast has had. I was more than happy to shed my winter wardrobe and return to the balmy warmth of Israel, where spring has fully sprung. Since the growing seasons here tend to be a bit ahead of…
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In the Kitchen with Israeli Chef Einat Admony
When you can cook Shabbat dinner for 30-40 people, opening a restaurant is a cakewalk. Or so it seems for chef Einat Admony of Taim and Balaboosta fame, whose third restaurant, Bar Bolonat, will open in “hopefully mid-July” on the corner of Hudson and 12th Avenue in New York’s West Village. The Forward’s Anne Cohen…
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Assistant White House Chef Sam Kass Faces Furlough
Assistant White House chef Sam Kass, who cooks weekly for President Barack Obama and helps run a program to battle childhood obesity, said on Tuesday he will be furloughed because of federal budget cuts. Kass mentioned the furlough while talking to reporters about Let’s Move, a childhood obesity initiative of first lady Michelle Obama. The…
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Recipes Craving the Flavors of the Persian Gulf
If love, like food, has the ability to nourish, then the absence of love can leave us with deep and unquenchable feelings of hunger. An emptiness that is complete and all-consuming, as if we have not eaten in years. Two books coming out this month, the novel “Tomorrow There Will Be Apricots,” by Jessica Soffer,…
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New York’s Newest Jewish Food Artisan — Scharf & Zoyer
Pioneers of Jewish cuisine have rocked some pretty awesome variations on the sandwich, with staples like knishes and latkes taking the place of bread. This weekend saw the birth of a New York sandwich stand, Scharf & Zoyer (Yiddish for spicy and sour), which adds a slew of wild sandwiches to the Jewish sandwich movement….
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What Would You Do If You Were Hungry?
Right now, I feel pretty bad for myself. As a result of my personal version of a pre-Passover plague of bed bugs, everything I own is in a plastic garbage bag. My kitchen looks like a landfill; a giant heap of what looks like garbage, but is actually the only possessions I have to call…
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Where To Eat That’s Kosher? There’s an App for That
Yitzie Katz’s “aha” moment for KosherRestaurantsGPS — a new app tracking 1,600 certified-kosher food establishments — came three years ago in Manhattan’s Garment District. Parked outside W. 36th St. kosher hangout Jerusalem Café, the software developer noticed his car’s navigation system didn’t recognize the restaurant existed. Worse, he learned, “even if you used a GPS…
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Recipes 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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