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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Facing a Food Crisis: The Ingenuity of Haitian Farmers
With Passover around the corner, many of us are poised to recite the words, “Let all who are hungry come and eat.” But when nearly 1 billion people around the world are hungry or malnourished, these words become acutely daunting—particularly for communities recovering from disasters. More than three years after a major earthquake ravaged Haiti,…
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Q & A: Timothy Lytton, Author of the Book ‘Kosher’
This post originally appeared on the blog What Is Your Food Worth? Timothy D. Lytton is the Albert and Angela Farone Distinguished Professor of Law at Albany Law School, where he teaches courses on regulatory theory and administrative law. His book, “Kosher: Private Regulation in the Age of Industrial Food,” has just been published by…
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From Coast to Coast, the Best Seders
Not up for cooking for the Seders this year? Not a problem. Restaurants around North America are offering seats at the Seder table for those who are hungry for updated Jewish fare like matzo balls in a lemongrass broth, tropical haroset and Turkish flourless chocolate cake. At some, a Seder service will be led, while…
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The Curious History of Kosher Salt
Consider kosher salt: large, flaky, white grains that dissolve slowly in cooking. If you like to cook, you probably have a box of Morton or Diamond kosher salt in your cupboard, and if you are a chef, a small mountainous peak is likely sitting in a crock that you keep within arm’s reach in the…
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Mixing Bowl: Passover Knishes; 25 Ways To Use Matzo
You’ll be glad you bookmarked this one: 25 creative ways to use matzo, from s’mores to spinach and matzoh pie. [Buzzfeed] New Yorkers, Knishery NYC is taking orders for three kinds of Passover knishes. You can pick them up at Malt & Mold on the Lower East Side or have the “knish bike” deliver to…
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A Consumer’s Right To Know: Business Ethics, Halakhah and GMOs
While media coverage has been typically quiet regarding the labeling of food produced with genetically modified organisms (GMOs), the issue has been gaining some traction in the political arena on the federal level with Colorado Congressman Jared Polis’ recent announcement of a federal GMO labeling bill (where Hazon’s own Becky O’Brien issued her words of…
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Matzo for Mr. President
Jewish mothers (and others) have been worried for some time now whether President Obama will have enough to eat while on his first official visit to Israel next week. We’ve known since early February that the president will have to forgo eating chametz when he stays next week at the King David Hotel, which will…
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Recipes Can a Haggadah Inspire a Gourmet Meal?
Perched on a massive dais at Manhattan’s tony Four Seasons restaurant, Edgar M. Bronfman and wife Jan Aronson talked up their new “Bronfman Haggadah” at a crowded reception this week. “Passover’s the one night of the year when children come to the table without being pissed off,” joked Bronfman, whose writings Aronson illustrated in her…
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Digital Ritual Animal Slaughter: The Game Leviticus!
“Children are pure; therefore let them study laws of purity” (Leviticus Rabbah 7:3) What do you get when you mash-up ‘Fruit Ninja’ (the popular touch screen game) with the laws and procedures of the ancient sacrificial cult embedded in the Torah? You get “LEVITICUS!” A downloadable game for your smartphone or tablet by the folks…
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Recipes The Forward and Heritage Radio Network’s Passover Special
Passover is almost here and it’s never too early to start your menu planning. The Forward’s Devra Ferst and Heritage Radio Network’s Leah Eden teamed up for this special Passover Food Podcast. Devra sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefilteria, to discuss what makes gefilte gefilte. And, Leah chated with Mitchell…
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Recipes A Jewish Smorgasbord Grows in Brooklyn
Growing up a child of Polish Jewish Holocaust survivors in central Brooklyn in the 1960s, the only time I saw a raw vegetable in our kitchen was when celery, parsnips, carrots and turnips were being washed and peeled for the weekly cauldron of chicken soup that simmered on our stove on a low gas flame…
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