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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Rabbi Warns Holland on Kosher Slaughter Ban
Israel’s leading rabbi has warned Dutch populist politician Geert Wilders that his party’s support for a ban of ritual slaughter of animals in the Netherlands is “anti-Semitic” and could drive away the country’s Jewish community. Wilders rose to prominence in the Netherlands denouncing the growing influence of Islam in the West, calling for a ban…
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Labor Day Ponderings
Labor Day approaches predictably every year, on the first Monday in September. When it was declared a federal holiday in Connecticut in 1894, thirty states were already celebrating, many with street parades and festivals for workers and their families. The idea resonated for the American people then and it continues to resonate now. While the…
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Shabbat Meals: Grandma’s Chinese Pepper Steak
We didn’t observe Shabbat. Well, maybe once or twice. Or perhaps I should say, not formally. Yes, we sat down for dinner as a family. Delicious food was served and we talked about our days. But we didn’t light candles. We didn’t say prayers and we didn’t break bread. Growing up in Long Island’s suburbia,…
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No Guki: A Vegetarian in Korea
When I became a vegetarian in 1994, at age 12, no one knew how to deal with me. It was confusing and difficult to explain to my friend’s parents that I don’t eat meat, especially because upon explanation they would offer to make me chicken. It gets even a little more confusing, for those unfamiliar…
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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…
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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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