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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8 Cookbooks To Bite Into This Fall
A new season means a new crop of cookbooks, and this fall’s set to be spectacular. Eater recently put up a two-part post with their top picks. From fresh spins on Jewish deli fare to Middle Eastern comfort food to new books by big names like Mark Bittman and Jacques Pepin, there’s plenty of volumes…
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Holy Molé: Things Get Spicy in the Holy Land
Contrary to popular wisdom, spiciness is not one of the basic tastes. It’s actually a form of pain. It is the feeling caused by the presence of capsaicin, the chemical that makes peppers hot. It is usually found in pepper seeds and in the white fiber that goes through it. Peppers are usually hotter in…
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Cookbook Recalls Recipes of Jews of Rhodes
When my husband and I went on vacation to Rhodes, Greece last fall, we knew that we would walk amongst history and be in for some memorable meals. But we knew nothing of the Jews of Rhodes, and couldn’t predict the impact that learning their tragic story would have on us. Walking through the only…
The Latest
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Turning the Tables: Is a Jellyfish Potato Kosher?
Out here in California, there’s a policy debate heating up about the labeling of Genetically Modified Foods (GMOs). Take the fantastical glow-in-the-dark potatomade with jellyfish genes, for example. Scientists claim that by reading the fluorescence on the leaves of this engineered potato, farmers can reduce water usage by glowing when they are ripe. Proposition 37…
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Bittersweet: What’s Jewish About Fair Trade Chocolate
One year ago I was sitting in an overly warm classroom at the University of California, Davis, at a workshop called “Chocolate: Our Dark Addiction,” which was part of the 2011 [Hazon Food Conference][1]. The session begins with the question, “What is good chocolate?” Hands shoot up and comments immediately start flying: “Texture”; “Mouth feel”;…
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Mixing Bowl: Pastrami Panzanella; Best Delis
The future of the New York bagel is looking up thanks to efforts by Mile End and Russ and Daughters. [New York Magazine] Panzanella — a bread and tomato salad — is a favorite summer food. Here, it’s given a Jewish twist — pastrami and rye panzanella. [Epicurious] If you would rather have your pastrami…
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New Delis on the Block — Which Is the Best?
Move over, Katz’s and Langer’s: the Jewish deli’s got a new schtick. Bon Appetit’s blog recently ran down the “Best new Jewish Delis in America,” and the four featured spots are putting an artisanal spin on the classic sandwich joint fare. Rye Delicatessen & Bar prides itself on being “not your grandma’s delicatessen” and using…
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Putting the ‘Goldenberg’ Back Into Peanut Chews
For die-hard fans of local food specialties, the prevailing wisdom seems to be you are where you eat. Just Born, the company that manufactures retro favorite Goldenberg’s Peanut Chews, found itself in a sticky situation when its experiment with a flashy national brand that wiped the Goldenberg’s name off the label left fans of the…
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The Next Big Thing in Jewish Food Education
In the past few years, the world of Jewish food education has grown by leaps and bounds. People around the world are thinking about the connections between Jewish tradition and contemporary food issues, and working hard to help their communities see these issues through a Jewish lens. Hazon stands at the forefront of these conversations….
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Kosher BBQ: Are We in Kansas Anymore?
If you salivate at the thought of kosher barbecue and grill, now’s a great time to be alive — and to consume things that aren’t. The Jewish community of Overland Park, a suburb of Kansas City, recently got their Midwestern neighbors scratching their heads with the community’s first annual Kosher Q, held on Sunday Aug….
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Kosherize This: Empellon Cocina’s Lobster Fundido
He’s manned the pastry kitchens at some of America’s top restaurants — Clio in Boston, Chicago’s Alinea and WD-50 in New York — but chef Alex Stupak is more focused on conquering Mexican cuisine these days. No, he’s not reinventing the taco. It’s not traditional dishes that he’s serving up either. Mexican ingredients and ideas…
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