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
Staying Gluten-Free During the Chagim
While those of us on a gluten-free diet may have our daily eating habits under control, the chagim (Jewish Holidays) present a whole new array of challenges. Unless you’re preparing a holiday feast in your own home where everything is under control and to your own standards, it’s often difficult to eat out — even…
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Rosh Hashanah: Honey Advisory
A few years ago, before beekeeping was legalized in New York, I purchased the last Brooklyn Bee honey of the season from rooftop beekeeper John Howe. In addition to showcasing a unique, hard-to-find urban honey for my family, my goal was to make a statement at the Rosh Hashanah table about the value of small-scale…
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Shabbat Meals: Indian Shakshuka
My happiest memories of my father are of mid afternoon Fridays, the only time we would find him in the kitchen. A flock of six kids, like turtles making their journey back to the sea, trekking back home tired and famished on mid afternoon Fridays. A couple of my younger siblings, walking a few miles…
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Daniel Rogov Shaped More Than Israeli Wines
Daniel Rogov, who passed away recently, may have gained notoriety for putting Israeli wine on the map, but it was as a food writer that he got his start. And while he will likely be most remembered for his impact on viticulture, his influence on the Israeli culinary scene was no less profound. “He played…
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Finger Lickin’ Good (Kosher) Ribs in Memphis
“Take a bite, and if you don’t like it, spit it out!” said the veteran BBQ judge to my left as I eased into a folding chair, the smell of kosher brisket and ribs hovering over a packed parking lot of an Orthodox synagogue in Memphis on Sunday. Before a recent move to Memphis, I…
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CSAs in the Aftermath of Irene
We know that farmers “make hay while the sun shines,” but what do they do when it rains…and rains…and rains…? The devastation caused by Hurricane Irene, and Tropical Storm Lee that followed on its heels, highlight the precariousness of farming and the painful, tragic effects of extreme weather events. In the wake of these storms,…
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Q&A: Sam Sifton on His New Job, Delis and Bagels
Last week, news of Sam Sifton, the New York Times Restaurant Critic being promoted to the National Editor of the Gray Lady, shook the culinary world. Sifton, 45, served one of the shorter stints as restaurant critic at the Times but had gained a following toward the end of his tenure. He infused his articles…
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Q&A: Ron Ben-Israel on "Sweet Genius"
Ron Ben-Israel is known for his eponymous New York City couture cake shop, which churns out incredible, edible pieces of art. Over 15 years, his celebration cakes — often topped with beautiful and realistic looking sugar flowers — have become favorites among society brides, fashion companies and high-end hotels alike. On Thursday, Ben-Israel will become…
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Festival of Eden Food Tour: Sneak a Peak at the Menu
Just 50 miles north of New York City, in Putnam Valley, the beautiful 248-acre Eden Village Camp is busy with preparations for the inaugural Festival of Eden. An expected hundreds of participants of all ages will gather on Sunday, September 25th to enjoy hands-on farming and green-living workshops, local organic food, live music, art, nature…
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Mixing Bowl: Rosh Hashanah Prep; Pickle Shop; New Cookbooks
If you’re never braided a round challah, it can be a bit tricky. Here’s a video to help. Haaretz The tweet that shocked the food world this week: “I’m stepping down as restaurant critic to be the national editor of The Times. #checkplease. @Samsifton A New York Whole Foods store opened a mini in-store pickle…
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Feeding Foodies: Planning for the Hazon Conference
Bring over 300+ foodies, chefs, nutritionists and rabbis together to talk about food… and you better have a good plan for what to feed them! Planning food for the Hazon Food Conference is a delightful challenge. We have a list of food values which we try to meet at all Hazon events — and yet…
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