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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Your Hummus Now Comes in a Cone
Israelis love their hummus. It is a nation of Zohans who have no qualms eating it three times a day and any time in between. But when I told my Israeli friends I wanted to try hummus ice cream they looked perplexed. “Hummus ice cream? Who would want to eat that?” or “That sounds disgusting….
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The Wackiest Jewish Ice Cream Flavors on Earth
If you’re a fan of Ben and Jerry’s, you’ve likely heard of some comically flavored ice creams — Americone Dream or Phish Food, anyone? This summer, in honor of National Ice Cream Month (yes, it’s a real thing), we’ve rounded up the craziest Jewish ice cream flavors from herring to cholent and haroset to jelly…
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Using all of Summer’s Bounty
It’s mid-July and farmer’s markets and gardens are brimming with gorgeous produce. You don’t have to look far to find interesting ingredients for a summer meal — some of them are already a part of your everyday veggies. Instead of throwing away veggie leaves or discarding what are typically thought of as weeds (like dandelions…
The Latest
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Kutsher Tribeca’s Jewish Food Porn Flick
A knife slides seductively down a slender stalk of celery. A plump loaf of rye splits to reveal a seductive sprinkling of seeds. Tender slices of brisket fall on a cutting board as a voice-over moans “you’re driving me meshuggeneh” before dissolving into a breathy series of “oys.” Sound like a bizarre fetish video better…
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Mixing Bowl: Kosher Wimbledon; Pickle Video
Take a tour of Uri Buri’s ice cream shop in Acco, where he makes locally sourced seasonal ice cream flavors like yogurt with lime and poppy seeds. [Serious Eats] A kosher food truck rolled up to Wimbledon last week, giving kosher tennis fans some options other than a tuna fish sandwich. [Chabad.org] Paris-based food writer,…
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Dairy: Oy, It’s Complicated
Last week’s op-ed by Mark Bittman made its way around my circles in seconds. Bittman validated what many of us in the natural foods arena have been saying for a long while — that dairy doesn’t necessarily do the body good. The same can be said for wheat, corn, soy, meat and many other high-allergen…
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When Harry Met Nora Ephron’s Tzimmes
It goes without saying that Nora Ephron was a woman of excellent taste. And though she never wanted to become a published cookbook author or be labeled as a “Jewish” writer, a recipe of hers that’s just surfaced melts both identities together: it’s for, of all things, a traditional tzimmes, that classic Ashkenazi dish of…
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Shabbat Meals: Taking the Cake
When I was growing up, every Thursday night in my house was cooking night. Ovens running, music playing, pans spattering, my sister, mother and I would gather in the kitchen to prepare the Shabbat meals. The rest of the week my sister and I could do whatever we wanted as long as our homework was…
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Not Everyone Is Happy With the Kosher Co-op
Even before its planned July 17 launch in Phoenix, KC Kosher Co-op — which delivers bulk discount kosher goods in 17 cities — is ruffling feathers. Since its 2007 debut, the business has expanded into cities with limited kosher availability but significant Jewish populations, including Las Vegas, Columbus, Ann Arbor, Savannah, Raleigh, and Boca Raton….
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Defending a (Kosher) Kill
It is commonly remarked that the best lies told are those that contain some truth. And so it often seems to be with the argument, which returns like the tides every few years, that shechitah, kosher ritual slaughter, is intrinsically inhumane. That it stands apart from the modern, civilized form of animal slaughter the rest…
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To Till and To Tend: Jewish Farming Course
The beginning of June was busy in the Greater Boston area — garlic plants sent their scapes into the air, rainbow chard darkened their multi-color stalks and a whole slew of salad greens begged to be harvested. Intoxicated with the potential energy of fresh produce, New England provided an enchanting background to engage in matters…
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