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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Slivovitz Fans Vote for Their Favorites
Which is the best slivovitz in the land? Slivophiles across America will have to wait until October 13 to find out the official results of the International Slivovitz Drinkers Association, which will hold this year’s U.S. Slivovitz Festival at the Northeastern Hotel on Dunlap Island, Minnesota. But a few enterprising slivofans got the party started…
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Q&A: Avoiding the Lunch Box Blues
As food editor for the Associated Press, it’s no surprise that J.M. Hirsch spends his days writing about food. But he’s become known on the Internet for an interesting twist on his day job: lunch blogger. Hirsch began his popular “Lunch Box Blues” website about the seemingly straightforward task that parents know is anything but…
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Six Questions for Cookbook Author Helen Nash
Whether or not they realize it, today’s Jewish food lovers, particularly the kosher-keeping ones, owe a debt of thanks to Helen Nash. Born in 1935 in Krakow, Poland, to a prominent Orthodox family, Nash, a longtime member of Manhattan’s Upper East Side society (she learned to cook as a newlywed, by taking lessons with culinary…
The Latest
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Serving Up the Nose and Tail in Toronto
Chef Noah Goldberg returned to his native Toronto last January after working several years in New York for culinary legends Susur Lee and Daniel Boulud, and in London for Anthony Demetre and Fergus Henderson, wanting to create something unique. He envisioned a restaurant where patrons would eat not only whole meals, but also whole animals….
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Ushering the New Year with Friends and Challah
The smell of savory challahs permeates the kitchen with sweet hints of cinnamon and raisin. We knead, stretch, sweat and grunt as we shape the dough with our fingers into elaborate braids, rolls and twists. Our hands have been inherited from a long line of women empowered by a sacred undertaking: the making of challah….
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Everything You Wanted To Know About Honey
Have you ever had red honey? Neither have we, but according to Robin Shulman, scarlet-hued honey (and orange blossom honey, Hawaiian honey, etc) are all variations of the Rosh Hashanah staple. Robin Shulman is the author of the newly released book “Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar…
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Recipes Mixing Bowl: The Rosh Hashanah Edition
Fig, Olive Oil and Sea Salt Challah. Need we say more? Smitten Kitchen An oldie, but a goodie. Apple Raisin Challah. [Epicurious] Rosh Hashanah, international style. Check out a round up of recipes from Turkey, Iran, Syria and India. [Serious Eats]( http://www.seriouseats.com/2012/09/rosh-hashanah-recipes-international-turkish-persian-indian-syrian-recipes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29 ‘Rosh Hashanah, international style. Check out a round up of recipes from Turkey,…
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Rosh Hashanah Canning: Honey Apple Butter
Over the last year my boyfriend Uriel and I — like so many other members of our generation — have become avid canners. Our experiments with blueberries, peaches, and rhubarb have resulted in stacks of colorful Ball jars lining our countertops. As the waning summer limits the availability of berries and empty counter space becomes…
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Recipes Rosh Hashanah Cookies for the Gods
I live in Queens, NY, a true melting pot of ethnic cuisines. All the unique and distinct flavors of places like Thailand, India, Greece and China inspire me – I eat the food at authentic restaurants around the borough, and then bring the flavors home with me, incorporating the ingredients and methods in my home…
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Style Your Rosh Hashanah Table Like a Pro
It’s the start of chag season, and over the next few months our tables will be filled with food and surrounded by friends and family. But some of the classic dishes (you know the ones – think brisket, sweet and sour meatballs, and honey cake) can look drab, even when prepared by the most skilled…
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Buon Appetito: Biting Into Jewish Italian Cuisine
For many, the term “Jewish food” means one of two things: bubby’s matzo balls and the like, or, simply something that’s indefinable. The latter might be because Jews lack one specific country to point to for a cuisine, making Jewish food a mix of a number of different influences. And as Jewish cookbook author June…
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