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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The Kosher Traveler: Chowing Down in Mexico City
Geographically speaking, Mexico City is in North America, but it doesn’t quite feel that way. Known as the Distrito Federal (Federal District), it is the most important financial, political and cultural city in Mexico, as well as an intense and beautiful place. It is a city where the minimum wage is 57.50 pesos per day,…
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12 Tribes: A New Kind of Farm to Table
Rabbi Rebecca Joseph changed one letter and started a business. Last August, she launched the first kosher and sustainable CSD — Community Supported Dinnerculture project— a tasty riff on a CSA (community supported agriculture project). Community supported dinnerculture, like its agricultural counterpart, involves buying shares of a company and sharing in the proceeds. Members pay…
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Setting the Table: Framing the Conversation of a Jewish Dinner Table
Starting a family commences a period of change. Expectant parents very quickly transition from thinking for themselves to providing for a new life, and the preparation and anticipation can be overwhelming. Especially when thinking about how we want to feed our new families. This spring, Hazon piloted a new program, called Setting the Table, designed…
The Latest
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Mixing Bowl: The World’s Easiest Falafel Recipe, Vegan BBQ and Is Sixth & Rye Kosher?
Montreal-style deli Mile End’s smoked meat may be coming to your grocery store. Owner Noah Bernamoff dishes on his plans for packaging his meat in an Nona Brooklyn interview. Is Spike Mendelsohn’s new deli truck Sixth & Rye kosher? That depends upon who you ask. The Washington Post takes a look. Kosher meat imported to…
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Chosen Chefs: Sarah Levy of Sarah’s Pastries & Candies, Chicago
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 from each of the chefs a recipe that you can make at home. Last week, we profiled chef Moshe Wendel of Brooklyn’s Pardes restaurant; this week,…
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Tasty iPhone Cookbook: Going Paprikash
When Ofer Vardi’s Hungarian grandmother passed away in 2001, he and his family realized that a culinary era was over. Struck with panic, Vardi, a journalist, knew that he had to preserve her recipes, and thereby her memory — and fast. “I just sat down and thought what are we going to eat now?” recalls…
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Shabbat Meals: Creating Our Own Culinary Legacy
Peer into a Jewish household on a Friday night, and you’ll have an instant window into that family’s food legacy. The Syrian table is piled high with zucchinis and eggplants stuffed with lamb and beef, beautiful rice dishes, and my favorite, lahmacun, those wonderful flatbreads topped with tamarind-and-tomato drenched ground meat. The Eastern Europeans have…
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Ethical Jewish Food Dominates the Conversation at 2nd Gefiltefest
The Garden of Eden was a milchig, or dairy paradise, and so it was that Gefiltefest, the second annual Jewish food festival, followed suit. At the festival on Sunday, a dog woke up from a quick schluff in the sunny patch beside his rabbi’s chair to find that he might have summarily been made a…
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What’s for Dinner? Tackling Jewish Guilt at the Dinner Table
A Jewish mother buys her son a red shirt and a blue shirt. He puts on the red shirt. “What, you didn’t like the blue one?” We all know this classic stereotype of Jewish guilt. But, today’s Jewish mom guilt comes in a different form. We don’t make others feel guilty — we are busy…
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In Boston Sustainable Deli Thrives at Inna’s Kitchen
Despite our best intentions to raise awareness about the importance of sustainable, healthy food and the critical role of cooking it at home, we know that the majority of unhealthy calories and the largest increase in food consumption over the past 50 years has occurred with food purchased outside of the home, according to the…
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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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