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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May is Bike Month: What To Eat?
Today kicks off Bike Month in cities all over the country, including New York. As the weather warms, it’s a great time to celebrate two-wheeled transportation, whether you’re getting some place you have to go (like work) or going someplace fun (like the beach) getting there can be part of the excursion. Of course, once…
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Co-op Restaurant in the Works in Tel Aviv
The cooperative enterprise, popular in the early days of Zionism, has made something of a comeback over the past year. Following last summer’s social justice protests, dozens of cooperatives have been founded. These include the Ha’agala co-op in Mitzpeh Ramon, which competes with the local branch of the Super-Sol grocery store, a social workers’ cooperative…
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Jews and Garlic: Love, Hate, and Confit
It’s springtime in Israel, and in the shuk, fresh garlic bulbs, still attached to their green scapes, lie piled on vendor’s stands. I pull out the biggest, most attractive ones for dishes like garlic soup, pickled garlic, chicken roasted on a bed of whole garlic bulbs, spring herb pestos and my favorite, garlic confit —…
The Latest
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An Intern Reflects: Jews, Food and Sustainability
On an unseasonably warm, November morning, four female college students and their academic advisor boarded the subway to Hunt’s Point in the South Bronx. On this particular morning, we prepared for a day of experiential learning as part of our Fellowship in Jewish Social Entrepreneurship that is run by the Jewish Theological Seminary. In addition…
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La Vara: Tasting Spain’s Jewish Past
Tucked away on a side street in the Cobble Hill neighborhood of Brooklyn, La Vara is an artfully decorated, cozy restaurant specializing in Sephardic and Moorish cuisine. It’s the latest project by husband and wife team Alex Raij and Eder Montero, who own two Spanish restaurants in Manhattan. Raij wanted to explore the Jewish element…
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Chewdaism: Chew Your Food!
Esquire Editor at Large and experiential journalist A.J. Jacobs embarked on a quest to improve his mind by reading the entire Encyclopedia Britannica. That resulted in the publication of his first book, “The Know-It-All” in 2005. Three years later came “The Year of Living Biblically” chronicling his attempt to raise his spiritual consciousness by growing…
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Mixing Bowl: Brisket Mondays, Burger King Goes Cage-Free
Kutsher’s Tribeca is launching Brisket Mondays — a different preparation of brisket will be offered each week. We’re so there! [Eater] Spice advice from Lior Lev Sercaz, our favorite Israeli spice master. [Food 52] An Israeli chef and a Palestinian chef work side by side in a DC catering company. [Slate] Incase we haven’t told…
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Herbivores and Locavores: Frenemies?
James E. McWilliams wrote in a recent NYT Op-Ed, “The Myth of Sustainable Meat,” that consuming animal products can never be sustainable, even when approached with an eye toward ecology. He breaks out his calculator, multiplying the number of cows that Americans currently eat by the number of acres required to farm them responsibly. The…
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Jewish Food: A Million Ways To Agree To Disagree
If there is one teaching that I remember most from my summer camp Shabbats, it’s that part of being a Jew is challenging your beliefs about God: evaluating and re-evaluating your relationship with God, discussing, and possibly questioning a supreme being’s existence. Whether or not you agree with this idea, it appears that a similar…
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Shabbat Meals: Tracey Zabar’s Brisket
I spent the first two years of my marriage begging everyone who came to my wedding for recipes. It’s how I taught myself to cook. Imagining that we had to eat something different every week, my repertoire grew quickly. My husband fondly remembers disasters like Chicken Chips (totally burnt cutlets), Banana Goo (cake under-baked and…
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Recipes Eating for the Seasons
Any premeditated thought given to how and what we eat is, in my opinion, one form of modern day kashrut. The meaning of “kashrut” is “fit,” i.e., that which is fit to eat. I choose to interpret “fit” as providing nourishment for the purpose of sustenance, longevity and overall sense of well-being. Paying attention to…
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