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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Setting an Empty Plate at the Thanksgiving Table
It is often said that Americans are overfed and undernourished when it comes to food. Supermarket shelves are lined with highly processed “food” products that contain little nutritional value when compared to the number of calories provided. While these products excel at meeting our energy requirements as cheaply as possible, one of the many hidden…
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Pass the Turkey, Hold the Religion
“Do Jews celebrate Thanksgiving?” To many American Jews, this questions seems to have an obvious answer. A holiday that involves copious amounts of food and stressful gatherings of relatives? Of course, Jews celebrate it! Yet, questions posted on the websites from Yahoo to UrbanBaby show that confusion persists over whether Jews observe the day. And…
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Recipes A Healthy Thanksgiving Feast, With a Jewish Twist
For most of us, Thanksgiving is a time to overindulge, give in, and stuff ourselves to the brim — not so different from most Jewish festivals that revolve around food. You’re probably expecting me (a holistic health counselor and nutrition student) to give you a list of all the things not to eat, right? Well,…
The Latest
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Ireland’s Bagel Tax
Irish bagel lovers aren’t having much luck: a 13.5% value-added tax will be tacked on to the traditionally Jewish favorite for the first time. Under new plans by the Irish government to raise desperately needed revenue, bagels, croissants, garlic bread and other premium baked goods will be hit with the tax next month. Consumers are…
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For Turkey Day, Try Pumpkin Ice Cream
With Thanksgiving around the corner I have a one-track mind: pumpkin. Pumpkin lattes, pumpkin spice cake, pumpkin soup, pumpkin muffins and pumpkin ice cream. I’ve eaten all that in the past week. Do I have an addiction? Probably, but I’m okay with that. For me, Thanksgiving is all about self-reflection and food. Originally intended to…
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Wall Street Kosher Cafe Hopes To Survive OWS
Despite another week of Wall Street protests that have dramatically cut into his business, the owner of one of the area’s largest kosher eateries is sounding a tentative note of optimism. “It’s almost Shabbos, and I feel good,” Marc Epstein, the owner of Milk Street Café, told the Jew and the Carrot this morning. “I…
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Mixing Bowl: Best Babka; Thanksgiving Tips
With Thanksgiving around the corner, master chef Jacques Pepin shares his secrets. [Village Voice] This might just be the best sounding babka we’ve ever heard of. Abraco is selling ricotta and orange blossom babka. [Serious Eats] Want to see just how much you know about the laws of Kashrut? Take this quiz. [My Jewish Learning]…
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Jerusalem’s New Cocktail Bar Shakes Things Up
New visitors to Jerusalem’s Mahane Yehuda Market, or shuk, may not find it noteworthy that an upscale cocktail bar called Casino de Paris has recently popped up amidst its labyrinthine alleys. Seeing the boutiques and artisanal food products that now accompany the traditional butchers, fishmongers and produce vendors, newbies may not realize that just a…
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Touring Israel’s Food Landscape
Living in Tel Aviv means that I take a lot of things related to food for granted. I know that when I go to the market, veggies will be much, much cheaper than packaged foods and fresher than most places in America. I know that nearly any time of day or night I can order…
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Shabbat Meals: Aussie Avocado-Egg-N-Onion Dip
It would not be inaccurate to say that I have the palate of an octogenarian Polish Jew, despite the fact that I’m a 27-year-old Australian living in Brooklyn. Whenever I hypothesize with friends about what my final meal would be (you know the game), my answer is always the same: Shabbos dinner, Ashkenazi-style: challah, schmaltz…
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The Little Red Hen in the Modern Jewish World
Over the course of my few months of farm life, I’ve thought about “The Little Red Hen” more times than I have since early childhood, and each recurrence leaves me with a new lesson. In the story, the hen decides to bake a loaf of bread from scratch, starting with planting wheat. At each step…
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