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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Recipes
Shabbat Meals: Kale Salad Is My Birthright
I was, quite literally, born to cook traditional Shabbat dinners for large groups of hungry guests. Named for two of my great-grandmothers, I grew up being regaled with tales of their culinary abilities. My maternal great-grandmother, Pesha, was known for her Shabbat challahs, pastries and cookies. Even as adults, all of her children visited her…
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Save the New York Bagel!
Dear Mayor Bloomberg: As you enter your last year in office, your legacy is at stake. We beseech you to save the New York bagel! When it comes to food, you’ve done us proud so far. You introduced simple letter grades for restaurant cleanliness (thanks for that one) and banned the big gulp and smoking…
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Poland Is Nearing Vote To Legalize Kosher Slaughter
The Polish government reportedly is consulting with trade unions on legislation to allow kosher and halal slaughter. The Polish Press Agency, PAP, reported Jan. 23 that a ministerial committee had given the trade unions copies of a draft amendment allowing ritual slaughter under the Polish Act on the Protection of Animals. The unions have until…
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Serving Mideast Peace One Scoop at a Time
Adam Ziv feels he was destined to make ice cream and own a gelateria. “No one in Israel knows more about ice cream that I do,” he said. “I think I have tried every kind of ice cream on offer anywhere in the country.” Ziv, 27, has taken this lifetime of tasting and combined it…
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R.I.P. Haymishe Bagel Shop
In December, the Toronto Star ran a long feature on Motti Sorek’s “transcendent” soufganiyot at Haymishe Bagel Shop, the popular north Toronto shop he and wife Bracha have owned for 30 years. Yesterday, the Star reported on Haymishe again — but in more somber circumstances. The bakery was destroyed by a fire that started Sunday…
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Recipes A Bubbe’s Bourekas To Die For
This article first appeared on J. Weekly After my first column appeared last May, in which I asked readers to share their family recipes, the following email from Cynthia Tauber of San Mateo arrived in my inbox: “A ‘boureka’ is my favorite food. Just thinking about bourekas makes my mouth water! And when I make…
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Playing God or Playing with God? The Theology of GM Salmon
For many consumers, even those comfortable purchasing and consuming GM products, there is something “different” about creating transgenic animals for human consumption. When people are confronted with the idea of genetically modified animals many think of Dolly, the famous sheep who was the first successful clone of a living animal. One of the first arguments…
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Mixing Bowl: Tu B’Shvat Recipes
Pastrami, knishes and smoked fish found their way into Serious Eats’ roundup of can’t-miss NYC food institutions. [Serious Eats] Try a special babka recipe for Tu B’Shvat. Did you know Bone Suckin’ Sauce is kosher? The company debuts two new seasoning rubs. [Kosher Nexus] Michael Solomonov talks about paying homage at Zahav to his brother,…
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Venice’s Tu B’Shvat Tradition — Frisinsal de Tagiadele
Every time I bite into a slice of noodle kugel, I am reminded of another baked pasta dish: frisinsal, an unusual, savory and just slightly sweet recipe that we make back home in Venice around Tu B’shvat (the New year of Trees). For the Jews of Northern Italy, no recipe recalls the past as much…
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Turning the Tables: The Secret of Tu B’Shvat
As we prepare for Tu B’Shvat, I can’t help but grow more introspective. Over the past century, Tu B’Shvat has evolved into a primarily mystical food holiday incorporating a Kabbalistic seder, dating back to 16th century Tzfat. At the center of our Torah lies our relationship to the natural world. In our Biblical stories, we…
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Spicy Kugel Just Isn’t Anthony Bourdain’s Cup of Tea
Anthony Bourdain likes his kugel the way bubbies make it. At least, that’s what he told contestant Jeanette Friedman on the premier of his new competition cooking show “The Taste” when she added jalapeños and adobo spices to the Eastern European Jewish staple. The show premiered this week on ABC with Bourdaine co-hosting with British…
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