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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Turning the Tables: The Masquerade of Life
In the fall of 2008, we re-launched the food bank at my synagogue, Valley Beth Shalom. The economy had started to crash, and the synagogue responded, in part, by reinvesting in this project to help San Fernando Valley residents who needed a hand. Little did I know that within a few weeks, our little food…
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Recipes Sweet, Savory and Asian-Inspired Hamantaschen
Since being aurally haunted by hundreds of toy noise makers during one Purim celebration in my childhood, Purim has been banned from my top 10 list of favorite holidays (making way for more quiet and civilized holidays where you soberly eat matzo ball soup with your family). In my wimpy eyes its only point of…
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Shaken Not Stirred: 2 Cocktails To Sip On Purim
One of my favorite things about Jewish holidays is their vivid food symbolism. On Purim, this typically translates into triangular foods, like hamantaschen and kreplach, which represent Haman’s hat, pockets or ears, depending on who you ask. And, while Purim the is one of the few Jewish holidays that encourages drinking, that symbolism has yet…
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A New Way to Grocery Shop
On a recent Friday afternoon, 32 seventh-graders from San Francisco’s Brandeis Hillel Day School piled into a yellow school bus for a rather unusual field trip. Instead of heading to the zoo or a science museum, they went to the supermarket. With Jewish values on food and sustainability as their guide, students cased the aisles…
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Recipes Mixing Bowl: Eat Your Way Through Jewish San Francisco
Take a walking tour of Jewish food in San Francisco with the guys from Wise Sons Deli. Yum. [Serious Eats] Saveur.com suggests adding white chocolate to your smoky baba ghannouj. An interesting idea. [Saveur] Passover baking might go down easier if we all tried these chocolate raspberry macaroons. [Serious Eats] This might be the best…
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Scoop’s Up: Bibi’s $3,000 Ice Cream Budget
I scream, you scream… In Israel, it was the Israeli business daily Calcalist screaming this week about just how much ice cream Prime Minister Benjamin Netanyahu has been licking on the people’s dime (sorry, shekel). The paper reported that Bibi had asked for and received a NIS 10,000 ($2,700) budget from the government to keep…
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How I Survived Eating in for an Entire Month
On my first day back in the “World of People Who Can Eat Out,” I found myself at a table full of homemade food. It was Shabbat, and my hosts had transformed a box of local produce into tangy carrot-ginger soup, mashed potatoes with roasted red turnips, and vibrant purple coleslaw. Even after 31 days…
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Recipes Recipes That Survived the Long Journey From Ethiopia
‘You want the onions, garlic and ginger to melt into one another,” Beejy Barhany told me while stirring a pot that would soon hold kik wot, a creamy yellow split pea stew from Ethiopia. On another burner, doro wat, a chicken stew studded with hardboiled eggs, bubbled under the lid. I stood close by, at…
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Illness Creates Largest Food Donation on L.I.
As a high school student , my son, Neil, was diagnosed with mental illness. He lives with schizophrenia every day. As a student, he was an outstanding athlete at Manhasset High school. He excelled in lacrosse, basketball and track. But, starting in his junior year, things changed for Neil and for our entire family. In…
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Recipes Recipes That Survived the Journey From Ethiopia
In this week’s edition of the Forward, Ingredients columnist Leah Koenig writes about the Shabbat traditions of the Ethiopian Jewish community. Savor the recipes below. Doro Wat The use of spice is very subjective in Ethiopian cuisine, so add or subtract to your liking. You can find berbere at specialty food shops, and order a…
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Recipes From ‘Across the Sea’ in Tel Aviv
A new stunning Israeli book aims to bridge the space between the ocean and the table. Half cookbook, half artful seafood encyclopedia, the book is a project of famed Tel Aviv port restaurant Mul-Yam (or, Across the Sea). “Mul-Yam is known for bringing unusual fish to Israel,” the book’s designer Dan Alexander said about the…
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