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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Schnitz NYC Kicks Israeli Schnitzel Up a Notch
This Saturday, a long overdue concept will make its debut at Manhattan’s Hester Street Fair: Israeli schnitzel with an urban-inspired twist. Schnitz NYC, a pop-up vendor, started by three childhood friends, Allon Yosha and siblings Donna and Yoni Erlich, will launch their business with two schnitzel sandwiches topped with unconventional condiments like daikon ginger relish…
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For Rosh Hashanah, eat these symbolic-sounding foods
There are five foods the Talmud says should be eaten for the Jewish New Year
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FoodCorps Members Take on Farm to School Mission
“Jews for social justice is where I am coming from. Equal rights and equal access to the bounty of the earth is foundational,” Nora Saks said while explaining why she is a FoodCorps service member. FoodCorps is a new national service organization (funded by AmeriCorps and others) building school gardens and establishing “Farm to School”…
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A Vegetarian Cookbook for Shabbat
Why is Korean-style barley salad in “The Vegetarian Shabbat Cookbook”? This barley, mushroom and veggie salad is topped off with a soy sauce–sesame dressing. It received rave reviews at an independent minyan’s vegetarian potluck this past Sabbath, and the service leader asked for the recipe. Perhaps a good vegetarian Sabbath dish is one that wows…
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Q&A: Mollie Katzen, Godmother of Vegetarian Cuisine
Mollie Katzen may be the godmother of vegetarian cuisine and one of the founding owners and chefs of Moosewood Restaurant in Ithaca, NY, not to mention one of the best-selling selling cookbook authors of all time, but she swears she never really intended to have a career in food. “It was never a goal at…
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Zen and the Art of Weed Whacking
Caught in a rainstorm in Guatemala, with only chafing rain boots to tackle the wet, muddy miles ahead, Joe Gorin is about to give in to misery. Then he remembers a Buddhist practice: walking meditation. The scene begins to change as he uses this tool for enhanced awareness and thought to smooth the journey. This…
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Mixing Bowl: Kutchers, Magic Sauce; School Lunch
As we reported in August the classic Jewish Catskills resort Kutcher’s is coming to Manhattan. Here’s more on the scoop. [New York Times] This spicy, tangy and herbed sauce is dubbed “Magic Sauce.” It would certainly liven up any Shabbat chicken. [101 Cookbooks] Changes in school lunches could take years to implements says Marion Nestle….
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Q&A: Naftali Moed on Growing a School Garden
There could be no better place for the garden at Oceana High School in Pacifica, Calif., than where it is located — just outside the cafeteria. The 8,400-square-foot garden is a concrete reminder to the 600 students and 35 faculty members of the unique opportunity they have to personally engage in sustainable agriculture and learn…
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Daniel Rogov, Israel’s Leading Food and Wine Critic, Dies
This piece is cross-posted from JTA. Daniel Rogov, who helped develop Israeli wine and food culture and thrust Israeli wine into the international spotlight through decades of sharply written critiques, died Sept. 7 in Tel Aviv. He was in his 70s, by several accounts, but his exact age has not been made public. In addition,…
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Shabbat Meals: The Cake That Bested Chemo
In February of 2008 I was living in Nashville, finishing up graduate school at Vanderbilt University. One Friday morning in February I boarded a plane bound for Chicago, heading to my parents’ house to surprise them for Shabbat. My mother had just finished chemotherapy for breast cancer, and on the phone she sounded worn out…
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Taste the Sustainable Flavors of Israel
When you think of food – what comes to mind? Usually we think of tastes, smells – the sensual experiences of eating. If we dig a little deeper, we’ll get to issues of producing food (growing, raising, processing…) and preparing it – buying, cooking. If we really “unpack” the idea – we’ll think about the…
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