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…
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Author Blog: Why Self-Publish?
Earlier this week, Pnina Jacobson and Judy Kempler wrote about the aging Jewish community and the Australian Jewish community. In today’s post, they discuss their decision to self-publish their cookbook One Egg Is A Fortune. Their blog posts are featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author…
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A Turkish Shabbat Meal — Outside of Turkey
Despite a Jewish population of nearly 20,000, there is one lone kosher restaurant, Lokanta Levi, in Istanbul. Although it is adjacent to the Spice Market, its location is discreet and difficult to stumble upon, and it has an almost clandestine feel. The Muslim chef who was trained by his Jewish predecessor serves Sephardic-Turkish specialties like…
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Sephardi Recipes in the Sultan’s Shadow
In this week’s Forward, food writer Katherine Martinelli travels to Turkey to cook with Selin Rozanes. Her family, like many other Jewish families, likely immigrated to Turkey in the 15th century. Today she preserves the recipes of the Jewish Turkish community by offering cooking classes and leading culinary tours. (Read the complete story here and…
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Ready, Set, Smoke: Kosher BBQ Competitions Heat Up
This past Sunday, I found myself standing in a synagogue parking lot, resplendent in bright yellow tights, red shorts, a red shirt and a yellow satin cape and a rack of ribs emblazoned across my chest. But, I didn’t stand out as much as you might imagine. I was at the first annual Long Island…
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Hookah And Shakshuka: Bay Area Israeli
If you closed your eyes, you could easily imagine the scent of rich tomato and onion wafting from Jennah Craig’s East Bay apartment, and the joyful colliding of conversations ricocheting down the hallway coming from an airy apartment complex in downtown bustling Tel Aviv. That was exactly the feeling this gathering was going for. A…
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CSA: Celebrating Spring With Artichoke Soup
I wasn’t introduced to artichokes until I was ten and I’m not sure how I survived those ten years without them. Scary looking on the outside, but delicate, meaty, and a fun appetizer activity on the inside. Artichoke quickly became a staple at our family Shabbat dinner table, kids scrambling to drag the leaves through…
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Mixing Bowl: Israeli Caviar; Kosher Wines in Napa
Some of the world’s finest caviar is coming from a kibbutz in Northern Israel. Who knew? [NPR] The owners of Schmendrick’s bagels are sharing their story and secrets of opening an artisanal bagel company. Last week we shared wtih you the beginning of their story, now, check out part 2 of the doughy tale. [Serious…
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Kosher Slaughter Escapes Ban in Netherlands
This story is cross-posted from JTA. Dutch Agriculture Minister Hans Bleker signed an agreement with Jewish and Muslim religious leaders and slaughterhouses that will prevent a ban on ritual slaughter. Under the agreement signed Tuesday, animals can continue to be ritually slaughtered as long as they lose consciousness within 40 seconds of their throats being…
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Ess, Mameleh, Ess: Raising a Healthy Jewish Child
Like many Jewish families, food has always been the center of our holiday celebrations. I have fond memories of the special meals that my grandma would lovingly prepare for our family. I also remember her and other family members gently coaxing me to finish the contents on my plate. “Ess, mameleh, ess” (eat, little girl,…
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Pre-Shabbat Snack: Chicken Bagel Sandwich
Being from solid Ashkenazi stock, Friday night dinners invariably meant several ways with chicken: chopped, boiled and roasted. Although it was the least glamorous — the boiled chicken — that most excited me. Chicken soup is a much loved dish and I’m always partial to a bowl or two, especially with my mother’s kneidlach. But…
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Bourdain Finishes ‘No Reservations’ in Kosher Style
He’s traveled all over the world and eaten some seriously strange foods (a porcupine dish in Vietnam immediately comes to mind), but for the last episode of Anthony Bourdain’s “No Reservations”, the chef and TV host plans to face a Jewish favorite — the pastrami sandwich. Bourdain made headlines last week when he announced that…
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