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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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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Lessons From a Kosher Butcher
Jews are famous for their love of meat and potatoes (cholent, anyone?). But how many of us know how to pick the perfect cut of meat for any particular occasion? Hoping to move beyond our butcher’s pre-packaged meat selections, we talked with Larry Reyes, head butcher of Manhattan’s newly opened Prime Butcher Baker market —…
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Stir, Pour, Not Much More: Cooking with Noah
My sous chef tosses the salad and some of it ends up on the floor. He sticks his hand into the bowl, picks out his favorite ingredients and eats them. He takes a bite of a carrot, declares it “too hard” and returns the teeth-marked carrot to the bowl. Despite the mess, I think he…
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Kosher Pop-up Looks to Italy for Inspiration
“I’ve always been a frustrated restaurateur,” admitted Dan Lenchner, co-founder with his wife Joni Greenspan of the kosher Manna Catering company in New York. “But doing a real restaurant is a major production that requires at least half a million dollars,” he added in a conversation with the Jew and the Carrot. So, creative problem…
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