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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Hot Chocolate for Cold Sukkot Nights
This year make room for chocolate in your Sukkot celebration. Sukkot’s theme of openness symbolized by the leafy ceiling and flimsy walls tempts creative approaches to menus, decorations, and customs. Deuteronomy 16:14’s challenge “v’samachta b’chagecha” (to rejoice in the festival) could easily be fulfilled by layering chocolate onto the holiday’s menus. Sukkot’s custom of welcoming…
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Enough With the First Lady Bake-Offs
Did you hear that Michelle Obama won the presidential candidate’s spouse cookie-baking competition (sponsored by Family Circle)? Whether this news was or wasn’t on your radar, the cookie-baking competition was held yet again this election cycle. Indeed, despite some predictions that not using oats in her cookie would lose her the coveted prize, Obama emerged…
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Time Out’s 100 Best Foods — Jewish List
If you’re reading this before dinner, beware: The hot-off-the-presses Time Out list of the 100 best dishes and drinks in New York will have your stomach rumbling. We at the Jew and the Carrot were kvelling over some of our favorite Jewish-inspired culinary picks that made the list. Shelskey’s Smoked Fish’s Clementine and Ginger Rugelach,…
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Modern Manna
Manna, the unknown substance upon which the Jews subsisted in the desert, has been a subject of mystery and wonder to the Jewish people for many thousands of years. Last night, a trendy New York beit-midrash study group called LABA brought the question to the table once again as part of their year-long discussion of…
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A Kosher Steak with a View
Restaurants with views of New York’s skyline are rare, and in the kosher world, non-existent. Well, that was true until this Sunday, when Prime at the Bentley opened atop the Bentley Hotel on Manhattan’s Upper East Side. The Mediterranean restaurant is a three to four month pop-up project from Joey Allaham, the owner of The…
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A Weekend of Jewish Culinary Royalty
If Jewish chefs were rock stars, then the weekend of October 12-14 would be their Lollapalooza, a veritable festival of culinary treats and talk. As part of the NYC Food and Wine Festival, Noah and Rae Bernamoff, the minds behind the Montreal-style deli Mile End, are co-hosting a nine-course Shabbat dinner, complete with bone marrow…
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Killing Our Living Waters
During the High Holy Days when we are asked to take stock of our own lives and to squarely confront our own mortality, it is appropriate to also examine the well-being of the larger Creation upon which we depend, and of which we are a part. When we consider water, it has been quite a…
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Bagels Beware: Lox Is Recalled
You may want to hold off on that lox to go with your bagel and schmear — at least until you can be sure that the smoked salmon was not produced by the Dutch company Foppen. There has been a widespread salmonella food poisoning outbreak linked to Foppen’s lox, which is sold in the United…
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The Scent of Sukkot — In a Bottle
Ayala Moriel, a Vancouver-based artisan natural perfumer is attracting some interesting attention this sukkot and it’s not for her sukkah. Moriel has bottled the scent of the holiday (or atleast it’s signature fruit) in her Etrog Oy de Cologne. The perfume is made by blending the essence of etrog or citron with smells of pomelo,…
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Recipes Sukkot Meals: Sweet and Sour Stuffed Onions
Stuffed vegetables are a central part of the Jewish culinary canon, but growing up I thought they were limited to cabbage and peppers. Only when I moved to Israel did I come to appreciate the sheer multitude of vegetables that can be stuffed — peppers and cabbage yes, but also tomatoes, zucchini, carrots, eggplant, onions,…
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Mixing Bowl: Pastrami Kung Pao; Sukkah Meals
Pastrami is no longer just deli fare. In New York, you’ll find it in tacos, ramen and even Kung Pao. In the Jewish Cookery Book, the first kosher and Jewish cookbook published in America, author Esther Levy provides a recipe for challah but calls it something completely different. Curious? Find out what she called it….
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