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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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…
The Latest
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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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Preview: The Hazon Food Conference at UC Davis
At a session entitled “The University of California: Friend or Foe to Sustainable Agriculture” at this year’s Eco-Farm Conference, Tom Tomich of the UC Davis Agricultural Sustainability Institute reminded participants of how the California budget crisis may affect farming: With massive cuts to the University of California system expected, funding for agricultural research at its…
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Of Paprikash and Tokaji, The Kosher Traveler in Budapest
While located in Central Europe, Budapest was planned and built in the decidedly Western style of Paris and Vienna. It is the largest city of a relatively obscure country, and it’s teeming with Jewish history and rich culinary culture. Hungary’s culinary reputation is modest, revolving around beef stews such as goulash and generously spiced chicken…
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‘Upcycling’: Finding a Second Life for Food Packaging
Long before anyone started using terms like “recycling,” “repurposing,” and “upcycling” (turning a disposable item like a soda can pull-tab into something intrinsically useful and longer lasting, like a handbag), our grandmothers and great-grandmothers knew a thing or two about “reusing” food packaging. They lived in a world in which food did not come excessively…
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The Milky Way: How One Kibbutz is Changing the Milk Industry
Crossposted from Haaretz A series of inventions by a talented member of Afikim made the kibbutz a major player in the global dairy industry. Today, their computerized milking systems can be found in over 50 countries and will soon supply some 40% of Vietnam’s milk consumption. “It’s a fairly trivial sort of love,” she says…
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