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…
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Mixing Bowl: Dine With the President, Seltzer Drinks, Battle of the Bagels
If you’ve always dreamed of having dinner with the president, this is your chance. CBS reports that Obama’s campaign is raffling off four tickets to have dinner and talk policy with the Pres. Any donation of $5 or more enters you to win. The seltzer deliver business may be dwindling but a fountain soda drink…
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Chosen Chefs: Alex Reznik Brings Farm-to-Table Fare to Kosher LA
Alex Reznik never thought he’d be a kosher chef. But when he was asked to lead the kitchen at La Seine Bar and Grill, in Beverly Hills he jumped at the opportunity to get back in touch with his roots, and modernize kosher cuisine. “I thought, ‘Why can’t kosher food just be great food?”’ he…
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Holy Matzo! The World’s Largest Matzo
(Photo: Peter Morehand) This Tuesday, Manischewitz daringly went where no other matzo maker has ever gone. The company attempted to bake (or should we say build?) the largest matzo in history — 336 times a regular matzo sheet — in honor of the opening of its new headquarters, in Newark, N.J. Rabbi Yaakov Horowitz (pictured…
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Shabbat Meals: A Grandmother’s Perfect Stuffed Veal
Esther Kessler, my paternal grandmother, cooked with the precision of a diamond cutter, methodical, deliberate, and composed. Her hair professionally coiffed, a silk-scarf jauntily tied at the neck, she brought those same qualities to her personal style. Esther immigrated to the U.S. from Poland in 1938 and settled in the Bronx. A single mother of…
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Shelsky’s Appetizing Shop Puts the Old Bagel and Schmear to Shame
In recent years, a few fortunate Jewish communities have seen a rebirth of the deli. Ribbons of house-smoked pastrami are layered on loaves of traditional seeded rye and served alongside crunchy house-made pickles. But what of the appetizing shops and dairy delis? Once a staple of Jewish communities, appetizing stores carried rich smoked salmon, fresh…
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When Are Your ‘First Fruits’ Really the First?
A few weeks ago, I suggested that those of us living outside the land of Israel (or in an otherwise distant place from wheat and barley cultivation) might use the Omer as a time to “count down” to the harvest of another more familiar crop that grows closer to home. What will you be looking…
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The Kosher Traveler Feasts in Spain: Ole!
In Spain, the amount of garbage on a bar floor attests to the quality of the establishment’s fare. Local tradition dictates that an accumulation of dirty napkins and food scraps shows that patrons are having too good a time to be bothered with such mundane matters as cleaning up. Legs of ham are sliced in…
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Mixing Bowl: Religious Roots of Health Food and Orthodox Dairy Farmers
Some scholars say it’s 5,000 years old, others think it has its roots in the 11th or 12th Century. Either way, halvah — a sweet sesame seed paste — has been enjoyed for a long long time around the world. Moment traces the treat’s roots. The daughter of a modern Orthodox dairy farm traces her…
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Chosen Chefs: Barry Koslow Adds a Jewish Touch to D.C.’s Restaurant Scene
In our new series, Chosen Chefs, we will profile up-and-coming Jewish chefs making waves from Los Angeles to New York. And in case you can’t get there, we’ll include a recipe from each of the chefs that you can make at home. These are members of the tribe who you’ll want to keep on your…
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MyPlate and the Seder Plate — Guiding Our Food Choices
Since the earliest days of colonial America, our government has been involved in guiding consumer food choices. Through graphics, public service announcements, and food labeling, the government has been in the business of helping us decide what and how much to eat. Last Thursday, the USDA and First Lady Michelle Obama continued this tradition by…
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Shabbat Meals: The Big Blintze
In my family, there is one dish that is quintessentially for Shavuot, affectionately known as the “Big Blintze,” which takes the central ingredients of a cheese blintze and turns them into a delectable casserole. I try to make it every year for the holiday, or for the Shabbat closest to it, a creamy reminder of…
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