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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After Sandy: How’s Mile End Deli Doing?
Preparing traditional Jewish deli meats is no easy process. Though a bright red slice of pastrami or dark, moist piece of tongue might look simple by the time it’s served on rye, meats like these have already spent up to several weeks soaking in brine, curing in a chilly walk-in, hanging up to dry or…
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Start with the Silverware: The Jewish Greening Fellowship
When President Obama spoke about climate change in his inaugural speech, it was a small victory for the hard working members of environmental organizations everywhere to finally hear that their agenda was being acknowledged on a large scale. One of these hardworking individuals is Mirele Goldsmith, the director of the Jewish Greening Fellowship (JGF), a…
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Mixing Bowl: What Does Matisyahu Eat?
Ever wondered what a Jewish reggae superstar eats on the road? Matisyahu’s personal chef shares his vegan chulent recipe and more. [What Does Matisyahu Eat?] Who should regulate kosher and halal food? The Economist chews on a meaty question. [The Economist] If you didn’t get your fill of fried deliciousness during Hanukkah, Venetian Carnival Galani…
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Kosher Pop Up Is Manna From Heaven
It was a blustery winter night, and we were walking in Long Island City — only a bridge away from the Upper East Side, but it felt like another world… a cold and windy world, and an unlikely location for an upscale kosher dinner of whiskey-glazed spare ribs and coconut-caramel pears. But that’s what we…
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A Trip to Paris’s Best Kosher Butchery
Located in the tony 17th Arrondissement, a ten minute walk from the Etoile, in a neighborhood both residential and commercial, Boucherie Levy stands next to a store selling Judaica. While France’s kosher authorities have certified more than two dozen delicatessen and butcher shops in Paris, this is perhaps the most beloved, and with good reason….
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The Ultimate Jewish Date
On Tuesday, I had an evening that would make the proverbial bubbie plotz (and with credit to my Bubbie, when I told her where I was, she kind of did). I left my Brooklyn apartment while it was still dark, and boarded the train from Penn Station to Washington DC, the sun was rising out…
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Recipes Bubby’s Cooking Takes to the Stage
When you picture the quintessential Jewish “Bubby,” someone like Shira Ginsburg’s grandmother, Judith, probably springs to mind. Mrs. Ginsburg, the subject of her granddaughter’s one-woman show “Bubby’s Kitchen,” developed a reputation in her Troy, New York, community for her endless, delicious cooking (she’s since moved to Florida, where she still cooks and teaches her grandchildren…
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Eating in for 31 Days, Part II: Finding Fulfillment
During my month of eating in, I came across a few statements from Achai ben Josiah. Back in the second century, this biblical scholar compared someone who buys grain rather than growing their own to “an infant whose mother has died and who is taken from one wet nurse to another, but is never satisfied.”…
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Q&A: Saving a Kosher Cheese Plant After Sandy
Just weeks before Hurricane Sandy devastated low-lying areas of the northeast, Brigitte Mizrahi moved into a brand-new one-bedroom apartment on the 36th floor of a residential unit in downtown Jersey City. Immediately after the storm, her living room was converted into a makeshift office where, beginning at 7:30 every morning, she met with colleagues as…
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Sharpen Your Knives: Who Won Israel’s MasterChef?
Only in Israel can you find a lawyer-by-day-religious-Jew-by-night, a Muslim nurse and a settler duking it out for culinary bragging rights on the country’s [most watched tv program ever][1]. Those watching the final competition for the top prize on the third season of Israel’s MasterChef last week got a good taste of the country’s unique…
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What We Talk About When We Talk About Trees
By my bedside at any given time, I have two or three books on rotation. Currently one of those books is Russ Parsons’ How to Pick a Peach. The main idea is simple, but often overlooked: good food comes from good ingredients. In today’s world, how many of us know to store an onion, or…
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