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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Judaism and GMO’s?
On April 2, food activists in California won their first victory in their campaign to require mandatory labeling for food with GMOs: genetically modified organisms. The Committee for the Right to Know announced that they had collected the 800,000 signatures necessary to establish a 2012 ballot initiative so that voters can have their say on…
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Recipes Gefilteria’s Carrot Maror Kicks It Up a Notch
Never in the history of gefilte fish — perhaps the most haimish of Jewish dishes — has it drawn so much attention from the discerning food world. In Adeena Sussman’s recent article, “From Haimish to Haute” Zach Kutsher, owner of Kutsher’s Tribeca commented: “It’s our most controversial menu item.” Indeed their upscale preparation sparked intense…
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The Oldest Haroset Recipe in America?
The trick with Sephardic haroset is in the mixing. You use your hands, you call for more grated apple until it feels wet enough, then you add ground almonds until the raisin mush gets a little itchy between your fingers. Haroset is the Seder plate’s sweet counterbalance to the bitter herb. No specific recipe is…
The Latest
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Recipes Keeping Up With Tradition: A Vegetarian Passover
Passover, though one of my favorite Jewish holidays, is also one of the most challenging for me. As a vegetarian and Ashkenazic Jew, major staples in my diet such as beans, tofu, tempeh, seitan, and brown rice are suddenly banned. I have met some vegetarians/vegans who “go Sephardic” for Pesach so that they have more…
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Casablanca Seder: Food, Family and Memories
Mention seder to chef Simon Elmaleh and his peaked eyebrows lift, his graying moustache twitches and his eyes dance. “When I was growing up in Casablanca, Passover was a really big holiday for us,” he said. “My mom would go to the market and buy lamb, chicken, vegetables and, of course, dried fruits for a…
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‘Mod’ Matzo Ball Soup Wins Man-o-Manischewitz Competition
It’s no surprise that the winning dish of this year’s Man-o-Manischewitz cook-off was an update on a classic recipe. As he introduced his “Mod” Matzo ball soup, Eric Silberman, a 20 year old Princeton University student from Lincolnwood, IL, compared his concept to Manischewitz’s rebranding: he reinvented a classic, giving it a modern sensibility, just…
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Seder with a Twist: Updating the Classics
Passover, maybe more than any other Jewish holiday, calls on us to individualize our holiday experience — we are celebrating our freedom from slavery. Despite having seemingly endless restrictions and laws, there’s still ample room for personal interpretations. For some families this comes in the form of using props to explain or playfully re-enact the…
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Shots of Bitterness: Maror Infused Vodka
For any Jew who observes all eight days of Passover, the food and beverage situation gets to a point where we all throw our hands up and inevitably say, “Dayeinu!” How much more Manischewitz and matzo can one person endure? Personally, as a bartender (or some might say “Mixologist”), those eight days are a long,…
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Recipes Gluten-Free: Not Just a Cooking Style
Leslie Cerier, who calls herself “The Organic Gourmet,” combines a holistic lifestyle with hands-on vegetarian cooking for health and vitality, as well as writing cookbooks and articles focusing on eating local, seasonal, organic foods. As Leslie will tell you, gluten-free cooking is not just for celiacs or people with wheat-allergies, but can inspire beneficial mood…
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‘Virtually’ Touring Jerusalem’s Shuk
Although it’s become one of the city’s top tourist destinations, Jerusalem’s Mahane Yehuda shuk (market) can be an intimidating place for newcomers. Vendors yell out competing prices in loud, raspy voices. Crowded alleys run into each other, and old ladies will roll you over with their overflowing carts if you don’t look out. In recent…
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Recipes Joan Nathan’s White House Seder Treats
For some of us, planning our Passover cooking for our friends and family is intimidating enough. Now, imagine cooking at the White House? With noted in-house pastry chef Bill Yosses. Overwhelming, right? Well, not for Jewish food writer Joan Nathan. Nathan, a long-time DC resident and friend of Yosses’s spent Wednesday afternoon at the White…
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