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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Holy Cow! Bill Averts Dairy Cliff
A deal approved by the U.S. Congress late on Tuesday to avoid the automatic tax hikes and spending cuts known as the “fiscal cliff” also includes measures to avert the “dairy cliff” – a steep increase in milk prices. The tax agreement contains a nine-month fix for expiring farm subsidy programs by extending a 2008…
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Recipes Shabbat Meals: Grown-Up Macaroni and Cheese
Last week, I impulsively decided to host my first Shabbat diner. Like buying a far too expensive pair of black patent leather pumps, I had hastily decided to embark on this meal on a gutsy whim with little foresight into the physical and emotional ramifications. One cab ride after being defeated by four bags of…
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Life Beyond Tahini
Charred eggplant sashimi resting on a bed of local desert tomatoes? Crispy calamari that “dances” with yogurt and preserved lemons? Seared veal sweetbreads with Ethiopian tahini? No, thanks. Bring on the dim sum! While Israeli food has come into its own as a delicious and distinct cuisine in the past decade, even the most patriotic…
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5 Books To Munch on in 2013
While the book publishing industry at large struggles in the digital era, cookbooks have been blessedly exempt from the decline. That is to say, good cookbooks have been doing better than ever, with publishers turning out books whose photographs, storytelling, design and whole-package impressiveness leave us with no desire to set them aside in favor…
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The Exploding Wok: A Cautionary Tale
As many of you, my co-religionists out there, may have done, I chose to spend my 25th of December as I have for much of my life: I ate Chinese food and watched movies. So what’s with Jews and Chinese food? I mean, I love the stuff, but you have to admit, this is a…
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5 Jewish Tastemakers To Watch
Whether they’re influencing policy, curing pastrami or turning out beautiful plates of kosher fare, these food professionals give us a peek into the hot topics for 2013 — which is shaping up to be a tasty year, and perhaps even a healthy one. 1) Michael Solomonov Chef After turning Philadelphians on to Levantine flavors at…
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Lawmakers Rush To Finish Farm Bill Extension
The U.S. House and Senate agriculture committees are working on a short-term extension to the expired U.S. farm bill, and plan to vote on the extension by Monday, the final day of 2012, lawmakers and aides said. The proposed extension to farm legislation that expired in September could be for six months to a year….
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Mixing Bowl: New Year’s Edition
East-coast transplants are elevating the Bay Area bagel. [New York Times] Check out a menu preview (with schmaltz and rye noodles!) for much-anticipated Ivan Ramen, coming to the Lower East Side from Jewish ramen whiz Ivan Orkin. [Eater] You can certainly get your fill of best-of lists this time of year. Top dishes of 2012…
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Food Touring in Israel
It’s no secret that the kosher-keeping set in America often look longingly at the options available to our non-kosher-keeping friends. Gooey ripe cheeses. Local meats. Restaurants with certain character and flair. Even fresh-baked bread isn’t as easy to find as we might like. So when the chance came to take a vacation – the first…
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Shorty Goldstein’s Set To Bring Old Shul Deli to SF
“It is so wrong for a deli customer to be served a knish that’s been put in a microwave,” lamented Michael Siegel, a successful San Francisco chef who is poised to open his own new Jewish deli in late January. At his place, almost everything will be made from scratch. “It’s time to bring the…
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The Future of Kosher Food — In 24 Courses
This story originally appeared in j., the Jewish news weekly of Northern California. Imagine a perfect bite of raw, wild sockeye salmon, sprinkled with a smattering of the spice combination found on an “everything” bagel, two thin slices of celery, one or two micro sprouts on top, and a swoosh of avocado pureé at the…
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