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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Recipes
Shabbat Meals: Tower of Babel Menu
Most of the Shabbat dinners at my home are seasonal. Usually this means relying on what I find fresh in the market to inspire the menu that I make. This week however, I’m taking my inspiration from the seasons of the Torah. In the story of Noah, this week’s Torah part, the tale of the…
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Denver Chef Embraces Judaism and Sustainability
Daniel Asher, a Jewish chef based in Denver, has promoted sustainable food in two restaurants in the Mile High City. Asher whips up organic delicacies at Linger, which opened in June of this year, as well as the Denver institution of Root Down, which opened in 2008. The son of a Romanian father and a…
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The Kosher Traveler: Wanders the Windy City
Nestled in America’s heartland, off the shores of Lake Michigan, Chicago is an inviting location for visitors in search of such activities as theatrical productions, the aquarium, sports venues, art museums and, of course, food. Culinarily, the Windy City holds its own. With Chicago-style hot dogs, deep-dish pizza and ethnic food options, there are many…
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Q&A: Tamar Adler on "An Everlasting Meal"
As the saying goes, too many cooks in the kitchen can be disastrous. But for Tamar Adler, author of “An Everlasting Meal: Cooking with Economy and Grace,” which came out this month, it’s a way of life. A former Harper’s magazine editor-turned chef, food educator and now cookbook author, Adler comes from a food-obsessed family….
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Motivating Camp Kids Without Sugar
One of the most difficult moments of my stint as Ramah Outdoor Adventure’s first Food Educator came moments before we welcomed in our second Shabbat of the season. Like many camps, Ramah holds a weekly competition for the cleanest bunk (or tent, in this case) every Friday. And like many camps, Ramah was rewarding the…
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Mixing Bowl: Homemade Pastrami; Best Cookbooks
This weekend “Chosen Food: Cuisine, Culture And American Jewish Identity,” an exhibit at the Jewish Museum of Maryland opens. “Not only does it look at what we eat… but also where we eat it and how food defines us as a people.” Baltimore Jewish Times Pastrami is no longer just for the deli. You can…
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Recipes Pita — Fresh From Your Oven
Until recently, my conception of pita was probably similar to that of most Americans: thin, dry stuff that lacks in taste… a poor translation of Israel’s version. Anyone who has been to Israel or any Israeli restaurant with house-made pita knows what I’m talking about — a thick, spongy, warm little loaf that has a…
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Food Day: A Worthy Addition to Holidays
I know, I know. The last thing you want to think about right now is another holiday in October. As much as many of us love the High Holidays — the sweetness, the reflection time, the motley collection of creative community sukkahs, the lulavs and etrogs, and joy — there’s a point at which (probably…
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Shabbat Meals: Gefilte Fish a la Veracruzana
Growing up in Mexico City, each Sunday Susan Schmidt would stand on a chair a few feet behind her Hungarian grandmother — who emigrated from Budapest to Mexico in the late 1920’s — and watch her prepare nokedli, Hungarian dumpling, served with chicken and paprika. But, Susan didn’t start cooking on her own till she…
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New H & H? Old Spot May Host New Bagel Shop
Upper West Siders practically sat shiva when the beleaguered H & H Bagels shuttered its iconic West 80th Street store in July. But round baked goods may rise again in those cold, dormant ovens. DNAInfo reported today that Queens-based Davidovich Bakery, which bills itself as “the only manufacturer in the world that makes hand-rolled kettle-boiled…
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Food Noir: Adam Richman Plays Culinary Detective, Part 2
In this two-part series Eitan Kensky takes a sharp look at food travel shows and the evolution of Adam Richman’s popular show “Man vs. Food.” Read Part 1 here. One of the most striking elements of “Man vs. Food” was the way it flattened all ethnicities into generic American challenges. The idea of de-emphasizing difference…
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