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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Mixing Bowl: Mimi Sheraton’s NY; Kosher ‘Cue
Chef Tamar Adler shares her secrets for making “brighteners” out of simple ingredients to breathe life into leftovers and more. [[Food 52][1]] Kansas City goes kosher: the capital city of ‘cue is hosting its first-ever kosher BBQ Festival and Celebration with 16 teams set to compete for the inaugural honor. [[Kansas City Jewish Chronicle][2] Daniel…
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The World’s Largest Falafel
After careful planning and preparation, a team comes together for the ultimate test of their skills. Judges are watching, reputations are on the line, and the heat is palpable. A record is about to be broken — but not in London. Last Saturday, 10 Jordanian chefs achieved gastronomic glory when they fried up the world’s…
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Talking Jewish Food on the Radio
When you edit stories about Jewish food everyday — whether they’re about food carts, bagels or hummus (next week we’ll dedicate the entire week to the dip) — you sometimes get so caught up in the details that you forget to step back and look at this rich cultural world you cover. Yesterday, I was…
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Maimonides At the Farmers Market
Imagine this: you’re at your local greenmarket vegetable stall picking out a beautiful green speckled summer zucchini. Standing next to you is a man choosing his summer bounty. You begin to discuss recipes, and he explains his approach to summer vegetables. “Keep it simple,” he says, and continues to describe his plans for the zucchini…
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Shabbat Meals: Cooking Canal-Side
It took me a while to feel acclimated and comfortable in Amsterdam, the city where I studied abroad. Riding my bicycle along those too-worn streets was terrifying at first—surrounded by spinning cars and fast-talking people who smiled with wide wide teeth. Everywhere I went, there was meat and French fries and eight different kinds of…
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The Bagel, Perfected by Science
Two hundred years ago, famed philosopher Hegel wrote “The Science of Logic.” Sixteen decades later, Hall of Famer Ted Williams penned “The Science of Hitting.” Are we now ready for “The Science of Bagels”? Dan Graf is. While the 27-year-old resident of Oakland, Calif., hasn’t written a book (yet), he definitely is trying to re-write…
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Why Rabbi Paula Winnig Cooks From the Heart
Two weeks ago, I had the pleasure of speaking with Rabbi Paula Winnig, Executive Director of the Bureau for Jewish Education in Indianapolis. At 101 years old, the BJE is the oldest continually active interdenominational Hebrew School in America. In addition to covering the traditional Hebrew School topics, Rabbi Winnig’s curriculum integrates food at every…
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Montana Fare: Food, Scarcity, and Swinging Your Own Sword
In the fantasy phenomenon Game of Thrones, we meet a lead character, Eddard Stark, as he is about to execute a man. (Bear with me here — I promise there’s a point to this!) After the act, Eddard asks his son why he, a lord, should perform such a task when he could command anyone…
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Bubbling Bartenura Moscato Cocktails
Don’t tell the rabbi: Bartenura is no longer the lame Kiddush wine preferred by Jews with weak stomachs and alcohol intolerance. Hip hop rappers and a new media campaign are turning the cheap “soda wine,” equally loved and mocked by kosher-keeping Jews, into the hippest drink of the year. Made from the newly-popular Moscato grapes,…
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Jamie Geller Preps for Aliyah
Celebrity chef Jamie Geller is chronicling her upcoming move to Israel in a series of documentary videos. Geller, a television producer, author and cooking celebrity, is producing with the Nefesh B’Nefesh aliyah assistance organization a documentary series following her and her family as they prepare to make aliyah and finally land in Israel. She is…
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Croissants and Shakshuka With Mitt
It’s the ultimate big bucks breakfast. “You are invited to a photo opportunity and breakfast roundtable with Governor Mitt Romney,” reads the bold blue print on the invitation sent to a select few. Then comes the price: $50,000 per couple. The event was planned to be completely closed to the press, a fact that attracted…
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