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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A Thanksgiving Tradition With Toppings
While many Americans are busy gorging themselves on turkey, stuffing, dressing, pies, and a handful of other victuals, I’ll be enjoying my family time in lieu of a tryptophanic, calorie-induced food coma. But how did my family get so lucky that we are able to avoid this (great?) American pastime? And what will we be…
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A Sephardi-Ashkenazi Thanksgiving Tradition
Jewish mixed marriages have been commonplace for decades, but they’re still more successful under the chuppa than they are in the kitchen. Claudia Roden dismissed the idea altogether in “The Book of Jewish Food,” writing “…there was no fusion of styles, no Ashkenazi-Sephardi hybrids, and no unifying element.” This is such a hard and fast…
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Recipes Thanksgiving Leftovers Get a Shabbat Makeover
With all the cooking that leads up to Thanksgiving — there turkey to prepare, cranberry sauce, all those pies and don’t forget the gravy — no one, not even the most dedicated cooks, wants to exert that energy all over again for Shabbat the following day. But plain leftovers, in the form of a turkey…
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A Sandy Thanksgiving
Sometimes we write recipes, and sometimes recipes just write themselves. This is one of those recipes. It was October 30th, the day after Hurricane Sandy hit, and I was at my wits end. My home in Crown Heights, Brooklyn had power, my family was out of harms way, but I was still having a hard…
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An Expat Thanksgiving in Israel
This will be my third Thanksgiving in Israel, marking yet another year that has slipped by. It’s the day when I miss America and my family most, but also the time when I realize the extent to which the foods of the Mediterranean and the Middle East have seeped into my cooking, making my life…
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Isaac Bashevis Singer, Yiddish Food Writer
Editor’s Note: The Beet-Eating Heeb is the nom de plume of Jeffrey Cohan, a former journalist in Forest Hills, PA. He also blogs about Judaism and veganism on his own website. Somewhere in the higher realms, Nobel Laureate Isaac Bashevis Singer is observing his 110th birthday today. And it would be a pity if his…
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Twinkies Might Not Be Going Anywhere
Hostess Brands Inc, the maker of the iconic Twinkies snack cake, will square off in a bankruptcy court on Monday against an agent of the U.S. Justice Department, who says the wind-down plan is too generous to management. The U.S. Trustee, an agent of the U.S. Department of Justice who oversees bankruptcy cases, said in…
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Recipes A Pastrami Sandwich, in Stuffing Form
As cookbook author Melissa Clark says, “Thanksgiving is just one big excuse to eat lots of stuffing.” For me, stuffing is simply a better way to experience the practice of dunking a piece of bread into a bowl of chicken soup. You get more doughy bready goodness, less of a mess, and in my experience,…
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Beyond Kashrut: GMOs and Jewish Law
Despite being a California ballot initiative (Prop 37) in this year’s election, the issue of Genetically Modified Organisms (GMOs) is rarely spoken about by our politicians or media outlets. Whatever one’s opinion of GMOs planted in fields and put in the marketplace, it is a matter that affects the entire planet. Whether or not one…
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RIP Hostess Brands
Ding Dongs hold a special place in my heart. My best friend growing up in Canada was an American. Whenever her family would travel to New York they would bring numerous boxes of Ring Dings back with them and keep them in the freezer. Sure, there were lots of similar sandwich cakes in the great…
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Mixing Bowl: Jami Attenberg’s Pickles, Latke Fest
Only in Brooklyn: Jami Attenberg, author of the critically-acclaimed and food-heavy novel “The Middlesteins,” makes pickles with Jeffrey Yoskowitz of the Gefilteria, a “boutique purveyor of Old World Jewish foods” [Vol. 1 Brooklyn] A lively profile of “Tel Aviv’s favorite foodie” Gil Hovav, who makes his English cookbook debut writing as the devout (and imaginary!)…
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