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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What Makes the Jewish Deli American?
When Haaretz’s food and wine critic, the late Daniel Rogov, moved from Paris to Tel Aviv in the late 1970s, he discovered a cornucopia of Jewish foods from all over the world, stemming from the manifold cultures from which Jews had immigrated. What he missed was one of his favorite foods from his childhood in…
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Debates: Should Foie Gras Be Banned?
It’s not only the humble hot dog getting a grilling in the media these days: a much fancier Jewish food has been making headlines and igniting the passions of foodies and lawmakers alike. Is it a killer kugel? A rogue rugelach? Or a fiendish…foie gras? Yes, the delicacy of pate made from fatty bird liver,…
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CSA: Swiss Chard; From Leaves to Pilaf
Typical of crops that grow well in the late spring, is the Swiss Chard, which is making its first appearance in the local farmers markets and CSA’s. It contains a lot of fiber, and a host of antioxidant vitamins. It is a tall leafy green vegetable with a thick, crunchy stalk that comes in a…
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Mixing Bowl: Bourekasabich; Shabbat Dinner Ideas
The Nosher’s Shabbat recipe round-up includes a recipe for fig taleggio pizza and roasted peaches served with lavender ice cream. If you’re cooking this for Shabbat, we would love an invitation! [My Jewish Learning] Boureka + Sabich = Bourekasabich. A delicious and rich combination of two Israeli foods. [Midtown Lunch] Take a tour of Jerusalem’s…
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Jon Stewart’s Hot Dog Bris
If you were worried that the Hebrew National class action case had slipped by Jon Stewart, fear not! After a clip from CNN about the controversy ran on “The Daily Show” last night, Stewart exclaimed “WHAT? Not 100% kosher! Or as it’s known to Jews: not kosher!” Impressing us with his Talmudic knowledge, he offered…
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Shabbat Meals: Learning To Cook the Classics
It was not until I married my late husband, 54 years ago, that I began to be seriously interested in the preparation and presentation of food. Until then I knew very little about food ? almost nothing I was born in Poland and when the war broke out I was only 4 1/2 years old….
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What Drives Our Interest in Food Justice?
When is the last time a complete stranger asked you to tell your personal story explaining why you care about a political or social issue? As part of my job as a community sales representative at Equal Exchange, I ask customers, who are, for the most part, strangers, to share their personal stories all the…
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Rozanne Gold’s Tales of the Mayor’s Kitchen
Before Rozanne Gold wrote 12 cookbooks, won four James Beard Awards, created the menus for three of New York?s three-star restaurants, inspired the New York Times? ?Minimalist? column and invented the concept of Hudson Valley Cuisine, she was the private chef to Mayor Ed Koch. Gold, who was only 23 when she moved into Gracie…
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Cheese, A New Culture of Kosher
Kosher cheeses from around the world can be impossible to find. Just try to locate a hekhshered English Lancashire, Greek Halloumi, Spanish Cabrales, or triple crème from France and you will be utterly disappointed. For American home cooks, or even professional chefs, this can put a halt to some recipes that delve into the cultures…
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Best of the Kosher Wursts
The jury’s still out on the case of whether Hebrew National’s kosher or not. Luckily, there are many more meaty options for this summer’s weenie roasts, after all, there are few things are more delicious than a grilled-to-perfection hot dog. While beef hot dogs are an undeniable simple pleasure of backyard cuisine, the standard supermarket…
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CSA: It’s Garlic Season Ya’ll!
Last fall, as my CSA was winding down, one of the farmers, Mark, gave me a LOT of garlic cloves from his planting stash. They were 2 inch cloves, huge by any standard, and I was loathe to relegate them to the dirt for replanting, when all I wanted to do was devour them. I…
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