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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Fiddler on the Bacon and Other Bacon-Filled Movie Titles
A popular pig product is generating heavy treyf-ic on Twitter. For reasons JCarrot has not yet determined, one of today’s trending topics on the social media site is #ReplaceMovieNamesWithBacon. The game is fairly self-explanatory: Twitter users suggest new names for well-known movies, having switched one of the key words with “bacon.” Some sample tweets: “No…
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Working the Holy Land One Weed at a Time
While some high school juniors choose to spend their summers working at summer camps, attending college programs to boost their résumés, or simply hanging out to relax after a hectic and stressful year of hard work, I decided that I wanted to try something uniquely different from anything I had ever done. After a couple…
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Q&A: Jeremy Lebewohl on the New 2nd Avenue Deli
New York has its fair share of iconic Jewish delicatessens — there’s Katz’s, Carnegie, and even the new, hipper Mile End in Brooklyn — but there’s only one kosher deli that stands up to the others: The 2nd Avenue Deli. The deli — which was on Second Avenue and 10th Street from 1954 to 2006…
The Latest
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Mixing Bowl: Pickled Tongue; Google Cooking Classes; James Beard Awards
The debate whether to boycott Israeli products at the Park Slope Food Co-op continues. [WNYC]. A recipe for pickled tongue? Ah, it would make your bubbe proud. [Serious Eats] A chef-turned-rabbinical student struggles with eating food on Shabbat that was prepared in advance, which doesn’t compare in taste as food just made. [Tablet] The James…
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Lobster Scandal at Zabar’s
Since Zabar’s is Zabar’s, most customers don’t blink at paying $16.95 a pound for lobster salad. But Doug MacCash, a dining columnist with the New Orleans Times-Picayune, noticed a minor inconsistency with a container of takeout lobster salad he picked up during a New York City trip with his family last month. The problem? The…
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Legendary New York Bialy Shop To Close
The oldest bialy store in Brooklyn, and perhaps all of New York City, will soon close its doors. The long-lived Coney Island Bialys and Bagels, which has been in operation since 1920, is calling it quits. Proprietor and baker Steven Ross said his 91-year old company was a victim of the economic downturn and the…
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Yoga, Chocolate and the Rain Forest: Our Costa Rican Idyll
Last August, my husband and I chose to celebrate our 25th wedding anniversary by going to Costa Rica. It was our first vacation with an ecological focus, as recommended by old friends who have more refined tastes and more stringent religious commitments. We were delighted to have our girls accompany us. It was a vigorous…
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Shabbat Meals: Kurdish Hamin Simmers Slowly
Savta Zarifa is the paradigm of a fairy tale grandmother; plump, patient and never far from her kitchen. Unlike characters from Mother Goose stories, she did not bake gingerbread cookies but simmered tangy tomato dumpling soup over a kerosene stove or rolled countless grape leaves with herbs and rice. On Friday she also prepared hamin,…
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Recipes Ancient Rice Offering Is the Heart of India’s Jewish Community
Most foods of Jewish ritual are well known to the larger Jewish community. The entire seder is focused around a series of symbolic foods that are familiar to almost all Jews. However, the foods of smaller and lesser known Jewish communities around the world are often lost as their numbers dwindle and dishes are prepared…
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Kutsher’s of the Borscht Belt Comes to Manhattan
A Jewish-themed Tribeca eatery that riffs on Kutsher’s, the 100-year old Catskills staple, is set to open in late October, according to reports yesterday. Kutsher’s Tribeca, described by resort-family scion Zach Kutsher as a “modern-Jewish-food-inspired bistro”, will occupy a former bakery space, said the Tribeca Citizen, which also posted a draft of Kutsher’s gargantuan menu….
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Q&A: Ruth Reichl, Food Revolutionary
The magnificent Ruth Reichl talks to Ha’aretz about food writing, her new book which will take place in WWII and “why people take cookbooks to bed.” Ruth Reichl, iconic Jewish American food critic and bestselling author has captivated readers with her frank, down-to-earth approach to cooking, and her insatiable love and enthusiasm for cuisine. She…
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