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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A Victory for Tomato Pickers
On Thursday, Trader Joe’s signed a Fair Food Agreement with the Coalition of Immokalee Workers, guaranteeing that they will only buy from growers who have signed a Code of Conduct in their fields and ensuring a penny per pound wage increase for the tomato pickers. The Code of Conduct enshrines the rights of workers to…
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Prime Butcher Baker: Kosher Foodie Heaven
If you can imagine a Dean & Deluca for the kosher set, then you’ll get the gist of Prime Butcher Baker, the new marketplace from Joey Allaham — owner of Prime Grill, Prime KO and Solo — which opens on Manhattan’s Upper East Side this Wednesday. The 3,000-square-foot gourmet food market has a sleek and…
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Mixing Bowl: Best Egg Creams, Smoked Meat How-to
Taim, our favorite falafel shop in New York, is getting a second location. [Grubstreet A how to guide for how to make Montreal-style smoked meat. Mmmm, our mouths are watering. [Serious Eats] A restaurant in Lviv, Ukraine touts itself as a “Jewish themed” dinning experiences where hats with peyes are given to its guests, chopped…
The Latest
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Jachnun: Yemen’s Shabbat Bread, Transformed
Jachnun is a show of human ingenuity — simple ingredients turned into a delicacy that can be served hot on Shabbat, given the limitations of poverty and Jewish religious law. It’s also an immigrant success story, but like many immigrants, it succeeded in its adopted homeland by coming far from its roots — a hearty…
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What the Critics Say: Kutsher’s
New York’s food world has been abuzz with the opening of Kutsher’s, an American Jewish bistro named for the iconic Borscht Belt resort. Can Jewish food “go gourmet”? And, should it? Both questions have been asked perhaps exhaustively amongst passionate foodies lately. Yesterday, we got some answers from the powers that be, some of the…
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Shabbat Brunch: Apple-Oatmeal Pancakes
It’s Saturday morning. OK, let’s be honest, it’s probably already early afternoon. My husband and I drag ourselves out of bed and head straight for the kitchen. It’s our Shabbat ritual — we wake up, spend hours preparing dish after dish and then sit down to a leisurely, luxurious lunch. Eggs of some sort, lots…
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Bringing Justice Back to Tu B’Shvat
In cities across the globe this month, Jewish communities are celebrating Tu B’Shvat. One of the types of celebrations is the mystical Tu B’Shvat seder. It started in the 16th century, by Rabbi Yitzchak Luria, who took the New Year of the Trees and gave it an other-worldly spin. Through the ritual of the Tu…
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10 Delicious Kosher Wines for Under $21
It seems like a daunting task, choosing a bottle of wine. What variety? Which region? What food to pair with your choice? And can you get something good for a reasonable price? Buying kosher wine makes all of this even more complicated, as many stores have a limited selection and lack knowledge of quality kosher…
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Montreal’s Famed Schwartz’s Deli Set To Sell
Schwartz’s Charcuterie Hebraique de Montreal Inc. — “Schwartz’s Hebrew Delicatessen of Montreal” — has been one of the few constants on mercurial Boulevard St-Laurent, the storied street whose low-slung storefronts loom large in Montreal’s Jewish-immigrant history. The oldest deli in Canada, Schwartz’s has evolved from a heymish neighborhood haunt to a bona fide destination whose…
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Colorado Religions Stand Together on Food
A Jew, a Muslim and a Buddhist walk into a Congressman’s office… No, it’s not a joke; it happened last week in Boulder, Colorado, at an interfaith roundtable on food and sustainability, co-hosted by Hazon. Joining clergy from the local Modern Orthodox, Conservative and Reform Jewish communities were leaders from the local Muslim, Second Baptist,…
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What It’s Like to Compete at the Olympics of Food
Behind every great chef are diligent commis, or assistant chefs. For Chef Richard Rosendale, the chef who won last week’s Bocuse D’Or USA competition, his commis was Corey Siegel, a 21-year-old Jewish trainee chef who works with him at the Greenbrier resort in White Sulphur Springs, West Virginia. The Bocuse D’Or competition is considered the…
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