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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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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Mixing Bowl: ‘Chew on This,’ and Kosher Milk Controversy
This summer Food & Wine Best New Chef Bradford Thompson will fire up the stoves at the soon-to-open Jezebel, a “Modern American Kosher” in Tribeca. [GrubStreet] Sabich, an Iraqi Jewish sandwich with fried eggplant, egg and Israeli salads is tough to find in New York. So how do two of the options stand up? [Midtown…
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Michael Solomonov Steps Into the Kosher World
Chef Michael Solomonov has been busy this week trying to get a new passport — and he’ll need it. In a few days he will travel to Budapest and Paris for a week long trip of “More eating than you could possibly understand,” as he describes it, with his business partner Steve Cook and sous…
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Shabbat Done Sustainably
Walking inside from the cold wintery streets of Montréal, where the smell of onions and carrots fill the two-story shul, one can hear Friday night prayers ring out from a boisterous crowd of 20-somethings, excited university students and local community members welcoming the Shabbat Queen. The smells come from the Shabbat dinner last week, which…
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Shabbat Meals: Honey Challah
Fridays meant one thing to me growing up: the smell of my mother’s challah. Sometimes I would come home from school, ready for the weekend, and it would already be there — that comforting aroma of bread and honey. I would quickly run to the oven where the bread was baking and check to its…
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DIY Fermentation — Spicy Kimchi
Sandor Katz is so intimately associated with the making of sauerkraut that he has adopted “Sandorkraut” as his nom de cuisine. The author of the book “Wild Fermentation”, Katz is a guru of sorts, spreading the gospel of one of the world’s most widely used culinary practices and in the process inspiring legions of followers…
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Letter from Serbia: Matzo and Kackavalj Cheese
Dragan Jankovic, a slim bespectacled man with a quick smile and thinning hair, is the living local repository of Jewish heritage in Pirot, an ancient market town in southeastern Serbia whose Jewish community was wiped out in the Holocaust. A photo-journalist who long worked for a local newspaper, Jankovic is a devout Christian, but became…
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In the Rockies, a Jewish Food Movement Emerges
Cross-posted from JTA. The new Jewish food movement arose in Boulder, Colo. organically, so to speak. No large federation or organization swooped in to make sustainable farming and eating within a Jewish framework a priority. Yet in this city of 100,000 — some 13,000 residents are Jewish — “green” has long been a way of…
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College Course Springs Up at Jewish Farm School
Across the country, Jewish environmental and farming programs are (pun intended) taking root in the Jewish community. Whether they are semester long fellowships (like Adamah and Urban Adamah), programs at summer camps (like Eden Village, Kibbutz Yarokand Amir Project, to name just a few), the number and variety of these programs is increasing. The East…
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Recipes Cooking With Coconut Milk
Cross posted from KosherEye.com So, what do you know about coconut milk? Or coconuts for that matter? Yes, coconuts do grow on palm trees. They are considered a fruit and not a nut. They are oval shaped and can weigh up to 3 pounds at maturity and are covered with a husk. Under the husk…
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Noah Bernamoff on the Growth of Mile End Deli
Noah Bernamoff and Rae Cohen made quite the splash (at least in our circles), when they opened Mile End, a Brooklyn-based Montreal-style delicatessen, where they are pickling, curing and smoke everything from scratch. The two now plan to expand their business to Manhattan’s Nolita, where they’ll open Mile End Sandwich sometime around April 23 and…
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