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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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…
The Latest
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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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Preservating the Season’s Bounty During Sukkot
Sukkot is the holiday that celebrates the autumn harvest. The last of the three annual pilgrimage festivals on the Jewish calendar (if we’re counting from Pesach), these were the days in ancient times when our ancestors would gather the best of their seasonal produce and travel to the Temple in Jerusalem to give thanks as…
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Food Noir: Adam Richman Plays Culinary Detective, Part 1
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.” Travel food shows are mysteries with the host as detective. Our host takes us to a dark, unknown corner of the globe to try to discover something new and ostensibly…
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In Search of a Just Tomato
Why was a group of rabbis singing around some tomatoes at a Publix supermarket in Naples, Fla.? No, it wasn’t a new ritual about mindful eating, but rather an act of protest. Would you pay one penny more per pound for tomatoes to ensure a better wage and a more dignified workplace for farmworkers? That’s…
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Recipes Mixing Bowl: Sukkot Recipes; Matzo Ball Ramen
Still looking for some delicious recipes for the holiday? Check out a Sukkot-Inspired Harvest Feast and a lovely story about celebrating Sukkot in the orthodox neighborhood Crown Heights in Brooklyn. [Saveur] Myra Goodman, co-founder of Earthbound Farm, is a quiet and unlikely pioneer for organic farming but, “If you’re buying organic baby spinach at a…
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Oregon’s Lone Kosher Vintner
About 30 miles outside of downtown Portland, Oregon in the heart of the Willamette Valley, is the AlexEli Vineyard and Winery, home to Oregon’s only kosher wine producing vineyard. Vintner Phil Kramer, 28, who co-owns the vineyard with his mother, Anita, purchased the 18-acre estate four years ago and has been producing wine ever since….
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This Sukkot: Care to Share?
As the Jewish holiday season progresses from Rosh Hashanah and Yom Kippur toward Sukkot, each holiday has a special relationship to food that builds on the preceding holiday. Rosh Hashanah is a time of feasting: succulent apples and honey and round raisin challah, a table of sweetened abundance. Yom Kippur, in contrast, is a day…
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Recipes Sukkot Meals: Czech Fruit Dumplings
The peach dumpling I’m eating as I write this looks like a starchy, speckled globe: a whole peach, wrapped in a dumpling shell and sprinkled with cinnamon sugar. It’s certainly tasty, but it’s not as good as the ones my grandmother used to make. I did the best I could, picking out the ripest fruit…
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