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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National Deli Summit Talks How To Save the Deli
People don’t talk about “delis” anymore. They talk about “Deli,” the culinary genre under threat of extinction — one that a few chefs are fighting to bring back. At least that was what they were talking about this past Thursday, at the Deli Summit in Berkeley, Calif. The summit was convened (so to speak) by…
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Hello Muddah, Hello Fadduh: ‘Good’ Food Hits Plates at Jewish Camp
Some are doing it to answer the first lady’s call to fight childhood obesity. Others are doing it as a way of answering the Jewish call of shmirat haguf, or taking care of one’s body. Either way, Jewish summer camps of all sorts throughout the country are increasingly focusing on healthy eating and helping kids…
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Mixing Bowl: Kosher Bacon Salt?, Defining Ethical Kashrut and Food Safety on Your Phone
The Jewish Week shares the story behind a kosher vegetarian bacon salt. Magen Tzedek, which offers an ethical seal of approval to kosher food producers, responds to a claim by orthodox organization Agudath Israel, that the seal is attempting to change the definition of kashrut. Read both pieces on JTA. We’re thrilled that you’re a…
The Latest
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Chosen Chefs: Moshe Wendel of Brooklyn’s Pardes
In our new series, Chosen Chefs, we will profile up-and-coming Jewish chefs making waves from L.A. 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 radar….
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When Pigs Fly: Firing Up the Grill at a Kosher BBQ Competition
The team on our left decorated its booth with a bull’s head with tefillin wrapped around the horns. The team on our right was anchored by a 6 foot 4 guy named Roger who helped us pass the night with tales of cooking “whole hogs”. My team, representing the borough of Brooklyn in Alabama —…
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Shabbat Meals: Family Just Tastes Different In Israel — Spiced Moroccan Fish
I’d usually get the call on Thursday night or Friday morning from my Israeli relatives Ariella and Yehudit. “Come over for Shabbat,” they’d say to me, not asking so much as insisting. With family in Israel, I found, there’s no need for prior notice or formal invitations to a meal. Family, like everything in Israel…
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Siach: Embracing the Complexities of an International Conversation
In the course of our day-to-day work, each of us has our own specialties, our own strengths and our own peculiarities. When we come together in partnership, we can build upon each others strengths to make a greater whole. Siach: An Environment and Social Justice Conversation brought together 120 environment and social justice activists from…
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Kitchen Talk With Yaron Milgrom of Local: Mission Eatery
As the owner of a hyper-local San Francisco restaurant, Yaron Milgrom doesn’t seem unique — after all, the city by the bay is the birthplace of the locavore movement. But Milgrom’s road to San Francisco restaurateur certainly is out-of-the-ordinary. Milgrom moved from New York to California in 2008 for his wife’s medical residency. At the…
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Going Once, Twice, Sold: Kestenbaum’s Kosher Wine Auction
For serious wine collectors, wine auctions are nothing new. Fine bottles can go for hundreds or even thousands of dollars at auction houses like Christie’s in New York. But for the most part, the kosher wine collector has been left out of this world. This will start to change this summer as Kestenbaum and Company,…
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Pickled Ramps: Celebrating and Preserving the Flavors of Spring
What in years past could be featured at a Passover Seder as the first vegetables of the spring — curly fiddlehead ferns and baby leek-like ramps — have yet to sprout in the Midwest this year. According to my local farmers market in St. Louis, everything’s coming up a bit late this year, including ramps….
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Kitchen Talk With Gabriele Corcos from ‘Extra Virgin’
You would probably never guess it, but the heavily tattooed Gabriele Corcos, who co-hosts the Cooking Channel’s “Extra Virgin” with his wife Debi Mazar, was raised in a kosher home in Florence, Italy. He’s the son of a Jewish father and Catholic mother (who had a Jewish father). Before heading back to Italy to film…
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