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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TweetShabbat: Stay home, stay safe, eat ramen
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat It’s 30…
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Simple round pumpkin challah
I was the kind of kid who rushed out to buy round corn chips and orange Gatorade and square-pan pizzas. Any food with the bold word NEW! on the label sang to me. I wasn’t dumb. I knew that manufacturers just saw a tweak in the color or shape as a marketing ploy, a sucker’s…
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Pumpkin Pie with Middle Eastern spices
This decadent Thanksgiving dessert has all the sweet, comforting appeal of a traditional pumpkin pie, but with a twist. The rich and custardy base is flavored with cinnamon and ginger, as well as spices typically found on the Middle Eastern spice rack. Think: warming cardamom, spicy-sweet allspice and a hint of earthy coriander. Topped with…
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How to celebrate Thanksgiving and Christmas in a pandemic? Ask the Jews.
Across America, families are struggling with how to cope with a holiday season without the traditions they look forward to all year long, and without those they love and are longing to see. Family gatherings for Thanksgiving, Christmas, and New Year’s Eve simply aren’t safe as COVID-19 cases spike across the nation. I have good…
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TweetShabbat: Chocolate dulce de leche cake for a celebration Shabbat
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat “A party…
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Chocolate Dulche De Leche Celebration Cake for our 46th President!
Chocolate Dulche De Leche Celebration Cake for our 46th President! This is a special cake for a special Shabbat. Special thanks to Manilan Houle, who spent much time with me discussing how to make this cake as rich and decadent as possible. Pairs well with bourbon. Bourbon and cake — , I may not serve…
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Election #TweetYourShabbat: Honey roasted carrots with Greek yogurt, pomegranate and mint
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat Eat a…
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For Shabbat, have some chicken pot pie with your pre-election anxiety
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at forwarding in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat I’ll never…
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Confit garlic hummus with grilled mushrooms
Grilled Mushrooms 5 oz/140g brown button mushrooms, quartered 4¼ oz/120g shiitake mushrooms, roughly torn in half 1 garlic clove, crushed with the side of a knife ¼ cup/60ml olive oil1 lemon: finely shave the peel to get 3 strips, then juice to get 2 tbsp ¼ oz/5g thyme sprigs 1½ tsp maple syrup 1½ tsp…
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Cecilia Chiang’s Steamed Fish
This recipe appeared in The Mandarin Way cookbook by Ceclia Chiang. To read Mark Eshman’s, “In the elevator with Mrs. Chiang,” click here. Fish: 1 rock cod, carp, sea bass or red snapper, 2-3 pounds 5 scallion tops, 4 inches long 3 slices ginger root, 1/4 inch thick garnish: 4 scallions, finely shredded, and fresh…
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Yotam Ottolenghi’s ‘Flavor’ and the ‘epic revelation’ of a Lag B’omer potato
Yotam Ottolenghi’s journey to becoming one of the world’s most well-known and beloved cookbook authors started with a potato thrown on the fire for the holiday of Lag B’Omer. That’s what we learn in the third of what Ottolenghi refers to as his vegetable trilogy, the newly-published “Flavor: A Cookbook.” This is a book that’s…
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