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
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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Chefs Face Off in Battle To Reinvent Bubbe Fare
What would bubbe do? Infuse her matzo-ball soup with truffles and leeks? Prepare her brisket in red wine, then serve it on a puree of sweet potatoes, topped with pickled pearl onions and accompanied with a dollop of tzimmes? Probably not. But she may have eaten it — after all, a meal’s a meal —…
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Old World Meets New in Toronto
Ask Google about the Jewish food history of Toronto and you’ll get nothing. Ask author/storyteller Michael Wex about Toronto Jewish food history and he’ll talk about immigrants, Sabbath observance, and cholent. With a population of nearly 2.5 million people, half of whom were born outside Canada, Toronto is the most multicultural city in North America,…
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Holiday Baking: Tu B’Shvat Biscotti
Growing up in the New York, Tu B’Shvat was one of the Jewish holidays that slipped under the radar. Living in Israel, I can’t step into a grocery store this time of year and not know what holiday it is. Dried fruits and nuts are piled high, serving as a pleasant reminder that it is…
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Shabbat Dinner, Havana Style
On a balmy afternoon in January of 1969, my mother and her family left their sprawling farm in Cuba for the promise of a new life filled with opportunity in the United States. Like many other immigrant families, they worked hard to assimilate into the culture of their new home country. My grandfather went to…
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Fresh, Dried or Covered in Chocolate: A Figgy Tale
Figs have long held my fascination. I grew up begging my mother for one more Fig Newton. Later, I had to stop myself from eating an entire container or bag of dried figs that my parents bought as a special treat. I often had to jockey with my dad for the last one. In college,…
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