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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First Hummus, Now Chicken — Culinary Ways To Solve the Middle East’s Problems
First Sacha Baron Cohen as Bruno wanted to solve the Middle East conflict with hummus, now Larry David wants to give his take on food as an element of the conflict. Sunday’s episode of “Curb Your Enthusiasm” took a snarky look at Al Abbas, a Palestinian chicken spot in Los Angeles, which happens to have…
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Masbia: Kosher Soup Kitchen Sources Locally
For many of the 1.4 million hungry people in New York there is little or no access to sustainable and locally sourced food. Out of necessity, many food pantries and soup kitchens historically stocked take-home bags and filled plates with mass-produced food from far away places, frozen veggies and canned legumes. With the help of…
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Eco-Glatt: Repairing the World Through the Food System
Pull into the Center for Eco-Judaism just a few miles outside Pueblo, Colorado, and be prepared for a hearty greeting from Rocky, the Pyrenees Mountain Dog who doesn’t realize quite how big he is. There are chickens running busily about the property, caring for their young, eating plants and worms, laying eggs, and fleeing the…
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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…
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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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