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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Shabbat Meals: A Grandmother’s Chicken Paprikash
Of all my food memories, the ones that tug most deeply at my heartstrings are dishes I attribute to my maternal grandmother, Inka Bruck. There was the cake she made for my birthday every year, Hedgehog cake (decorated with M&Ms for eyes and slivered almonds for quills!), the Andes mints she kept in the glass…
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Dutch Bill Puts Kosher Meat in Jeopardy
Local kosher and halal meat may not be available for long in the Netherlands. Dutch lawmakers voted today to approve a law proposed by the Dutch Animal Rights Party that would ban kosher and halal slaughter, CNN’s Belief Blog reports. The bill requires that animals in the country be stunned or anesthetized before being slaughtered….
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The Kosher Traveler: Parisian Delights
The pleasure of effectively navigating the idiosyncratic topography of the City of Lights is only eclipsed by discovering the perfect meal in a city known for its gastronomy. Fortunately for the kosher traveler, this is no challenge at all. In November 2010, UNESCO added French gastronomy to its list of the world’s “intangible cultural heritage,”…
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Q&A: Danyelle Freeman, ‘Restaurant Girl’, Dishes on her Favorite Kosher Restaurants
In her new book, “Try This: Traveling the Globe Without Leaving the Table,” Danyelle Freeman offers a gastronomical guide to 14 different ethnic cuisines — from British to Vietnamese. The former Daily News restaurant critic, founder of the popular Restaurant Girl blog and recent “Top Chef Masters” guest judge details the ingredients and preparations common…
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Growing Jewish Institutions
Around the country, a number of synagogues, JCCs, day schools, and other Jewish institutions are doing inspiring work to integrate the physical spaces of gardens and farms into their core work of transmitting Jewish ideas and values. Last month, I highlighted the increased popularity of school and community gardens and pointed out some of the…
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Mixing Bowl: The State of the Bagel, a Day With Alice Waters, G-20’s Food Decision
As much of New York City mourned the closing of the Upper West Side location of H&H bagels, the quintessential New York bagel shop, the City Room took a look at the state of the bagel in 2011. Check out what critic Mimi Sheraton had to say. Joan Nathan profiles David Tanis the newest New…
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Star NOLA Chef Alon Shaya’s Matzo Ball Soup
In the final installment of our Chosen Chefs series, we head to New Orleans to catch up with chef Alon Shaya, executive chef of Domenica. Like all of the chefs we’ve profiled, Shaya is a member of the tribe who’s worth keeping on your radar. If we were the betting type, we could some James…
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Shabbat Meals: For the Love of Challah!
My parents grew up in Israel, but they immigrated to the United States in their late teens and had me when they were 20. So they have spent most of their adult lives here and raised me and my two sisters in a place very different than the 1960s Israel where they were brought up…
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A Final Bagel from H & H
The sign is gone at the legendary H & H bagel shop at West 80th and Broadway. A TV truck with its long-prong antenna is parked out front. On the sidewalk, people pull their smart phones up to eye level and snap away. Today is reportedly the last day of the Upper West Side bagel…
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Mourning the Closing of H&H, the Quintessential New York Bagel Shop
Deli bagels are for toasting and spreading with cream cheese. Fresh supermarket bagels are for lox. Lender’s bagels are for when you’re traveling and desperate. Only H&H’s bagels are for eating hot and plain — crisp on the outside and a little doughy inside. And though this bagel is as essential to Manhattan’s Upper West…
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‘The Food of Spain’: Claudia Roden Looks Into the Country’s Delicious Past
Spanish cuisine is at a critical moment. Ferran Adrià, arguably the world’s most influential chef, will close his historic restaurant, El Bulli, July 30 to start a culinary foundation and think tank. The restaurant, which puts humor, illusions and even irony on the plate through the use of molecular gastronomy and other remarkable cooking techniques,…
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