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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Reality TV’s Newest Star? The Carnegie Deli
Running a landmark Jewish deli isn’t easy, especially when you hear a rumor that Jack Nicholson might show up. That’s the premise behind “Family Pickle,” a new reality TV show that launched this week on the RLTV cable channel. Filmed at the Carnegie Deli in midtown Manhattan, the series follows the trials and tribulations of…
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Mixing Bowl: Industrial Food Face-Off; Best Latkes and Bialys
Matt Rees takes a very close look at Ariel Sharon’s eating habits and what they meant. [Salon] Where can you get great shakshuka in New York City? Lauren Shockey dishes on the places. Village Voice Josh Ozersky and Mark Bittman duke it out on the issue of industrial food. [Time] The end is near for…
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Kutsher’s Tribeca Updates Jewish Classics
Come November 15, New Yorkers need not pile into the upstate-circa-1950s-bound DeLorean to experience the hospitality and family atmosphere of Kutsher’s Hotel & Country Club — a classic of the Borscht Belt. With the opening date of Kutsher’s Tribeca fast approaching, the buzz is mounting, and it’s grabbing the attention of city dwellers that hold…
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Can Food Justice Be as Simple as a Label?
During the month of High Holidays, I rediscovered my Jewish conscience. Not in a big, showy way, but in an ”oh this is what this is all about moment.” I was raised on a sort of ‘hallmark Judaism’, which tamed the most radical statements of equality and justice in our tradition. In my suburban synagogue,…
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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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