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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Israel’s Burger Battle
When McDonald’s first came to Israel in 1993, they encountered a native population relatively unfamiliar with the ways of the hamburger. Israelis were grateful that after years of cooperating with the Arab boycott, the multinational giant finally reached the Holy Land, and made them feel like part of the international community. They accepted the flat…
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CSA Unboxed: Lettuce
The bounty of summer is upon us, and CSA (community supported agriculture) shares and farmers markets are overflowing with fresh veggies. Join the Jew and the Carrot every other Monday for CSA Unboxed, a look at an ingredient you might find in your CSA box or at your farmers market booth, and some interesting ideas…
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Frozen Friday: Ice Cream Sodas Revisited
In 1984 President Ronald Reagan declared July National Ice Cream Month. In honor of the month, we’ll be celebrating this delicious food each week with Frozen Fridays, a series about Jews and ice cream. Ice cream sodas, once a staple of pharmacies and soda fountains are sprouting up across the U.S., bringing back a lost…
The Latest
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Nach Waxman’s Brisket Recipe
This week in the Forward, noted restaurant critic Craig LaBan profiles the legendary Nach Waxman, owner of the Kitchen Arts & Letters — the most significant cookbook store in America, possibly in the world. In addition to Waxman’s impeccable taste in cookbooks, he is famous for his brisket recipe, which calls for no water and…
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Mixing Bowl: World Food Day; Schmaltz Brioche
Food Curated visits the 100-year old iconic ACME smoked fish plant in Greenpoint, Brooklyn to see how smoked fish is really made. Um, can someone get us a bagel and schmear please? As things gear up for October 17th’s World Food Day (an effort to fight world hunger), plans are underway for It’s Time to…
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Kasha Recipes Get a Modern Makeover
What would you do with a one-pound bag of toasted buckwheat groats, a.k.a. kasha? If you’re like most Ashkenazi Jews, you’d probably cook up kasha varnishkes, the Jewish “soul food” side dish made of kasha, sautéed onions, bowtie pasta, and often mushrooms. If you’re not Jewish, well, you probably wouldn’t have the kasha in the…
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Fins and Scales Are Not All That Make Seafood Kosher
This summer, while interning at Hazon, I have been working on a supplement to the Hazon Food Guide on kosher, sustainable fish. Prior to this project, my experience with fish had largely been enjoying the delicious lox and bagels at Kiddush without considering where that fish came from. Sure, I knew to look for cans…
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Shabbat Meals: Lauren Shockey’s Roasted Beet and Feta Salad
Of all the salads that you can find in New York City restaurants today, none is more ubiquitous than the beet and cheese variety. Which makes it all the more surprising that I had never eaten it until I was a teenager. Despite the prevalence of beets in the Ashkenazi Eastern European culinary traditions of…
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The Kosher Traveler: Enjoys La Dolce Vita in Rome
Traditional Italian cooking and dining have much in common with Jewish culinary rituals. Families preserve cultural dishes, often passed down from one’s great-grandmother, to mark all manner of family dinners and holiday festivities. Italians, and Jews, no matter which region they hail from, express their passion for food by cooking, eating, and spending hours at…
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Shabbat Wine Pairing 101
While wine is a crucial element of Jewish religious practice, kosher consumers are not known for their expertise in vino. The stereotype is that Jews prefer sweet wines to the more sophisticated dry wines favored by oenophiles. And, according to Beckey Richards, sommelier at Herzog Wine Cellars in Oxnard, Calif., there’s some truth to that….
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Shechting: The New Jewish Food Fad
We’ve gotten our hands dirty making pickles. We’ve pounded sauerkraut like bubbes from the Lower East Side. We’ve planted herbs in havdallah gardens and we’ve learned amazing new braids for our challah, which we’ve leavened with natural sourdough. The DIY food movement has taken hold of the Jewish community — and it’s logical that after…
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