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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Mixing Bowl: Lox Redux, Matzo Making, Seder at Sea
Ever wondered how Manischewitz makes all that matzo? Check out this video to see how. [JTA] If you’ve never prepared a Seder, or the whole idea intimidates you, check out Joan Nathan’s perfect day by day guide for throwing the perfect Seder. [New York Times] A fantastic recipe for Skillet-Baked Eggs with Spinach, Yogurt, and…
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Recipes Brie Brei with Marmalade
When approached the right way, Passover cooking can have a Top Chef quality to it: Make a delicious and flavorful meal using eggs, matzah, and marmalade in fifteen minutes or less. Go! As in quickfire challenges, a little creativity and lots of flavor go a long way in the kitchen during Passover. While considering the…
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Getting Ready for Passover at the White House
Rows of plates with matzah topped with freshly chopped haroset, the traditional Passover sweet condiment, welcomed guests to the White House on Wednesday afternoon for a special holiday cooking demonstration and discussion. The event was organized by the White House Office of Public Engagement and the National Endowment for the Humanities. The latter recently funded…
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Kosher for Passover? There’s an App for That
We are fortunate that while Passover commemorates events of a very ancient era, we live in extremely modern times. As we rush around shopping and cooking for the holiday this year, we don’t even need to turn on our laptops, let alone crack open a book in search of guidance and resources — thanks to…
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Park Slope Co-op Nixes BDS
The Park Slope Food Coop, a historic Brooklyn grocery store, will keep stocking the Israeli-made paprika, couscous and four other Israeli-made products that have become a point of contention over the past three years. Last night, the co-op dodged an initiative to boycott Israeli goods in protest of the country’s policies toward the Palestinians. Members…
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Recipes L.A. Chef Serves Up Seven Matzo Brei Variations
Matzo brei is a relatively recent invention. According to the “Encyclopedia of Jewish Food,” the common brei recipe — soaked matzo dipped in egg and pan-fried — can be traced back to the late 19th century — or in Jewish terms, last week. Despite the diversity of Jewish cuisine, that recipe has remained largely unchanged…
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Haimish to Haute in New York
Matzo ball soup at Nolita’s most au courant café? Kreplach at Tribeca’s latest New York Times-reviewed eatery? Kasha varnishkes by iconic New York chef Jean-Georges Vongerichten in Union Square? You can stop rubbing your eyes: Jewish food is indeed having its New York makeover moment. After years of watching other iconic immigrant cuisines burnished for…
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Recipes Spring Into Passover With a Seasonal Soup
Passover (Chag Ha Aviv, or the holiday of spring) is meant to do more than recall the story of our Exodus from Egypt; it also is a time to celebrate the abundance of earth’s newest bounty of vegetables and herbs that have just sprouted. Nearly 60 days ago, on Tu’Bishvat we planted seeds that would…
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Kutsher’s Tribeca Matzo Ball Soup
This recipe, from a dearly departed Tribeca restaurant, includes a turkey leg and chicken feet for additional flavor. Broth 1 3-pound whole chicken 1 turkey thigh, leg or 2 wings 1 pound chicken legs 1 head of garlic 1 carrot, chopped 1 celery stick, chopped 1/2 cup onion, chopped 4 sprigs fresh thyme 6-10 black…
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Recipes Passover Recipes From Israel’s ‘Biblical Chef’
Allison Kaplan Sommer took a foraging walk with Israeli Chef Moshe Basson. Check out what she learned here and read on for Passover recommendations and recipes from the chef. Maror When most of us think of bitter herbs on the seder table, we think of bottled beet colored or white horseradish bought at the grocery…
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Story of a Fishpond in Rural Mexico
This is the story of a fishpond. Not just any old fishpond, but a fishpond in Muchucuxcah (Pronounce the x like a sh), Mexico, four hours west of Cancun. I was in Muchucuxcah for ten days in January with American Jewish World Service’s Rabbinical Students Delegation. We were there to learn about global poverty, to…
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