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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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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Mixing Bowl: 2nd Ave Deli Sued, Guss’ Pickles Returns, Defining ‘Local’
A full menu — including corned beef bahn mi and beef bacon — for the New York City-based Kutcher’s restaurant (yes, like the resort in the Catskills), set to open this fall, is finally available. With Octavia’s Porch, Traif, Mile End and Sixth and Rye, Grubstreet wonders, “Is it time to officially declare ‘modern Jewish…
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Shabbat Meals: Cooking Vietnamese Lemongrass Cod for my Parents
I had already been living in New Haven for close to five months when my parents came to visit for the first time. Whenever I cooked in the enormous, sunflower-yellow Le Creuset Dutch oven they sent as a housewarming gift or wondered where to hang a piece of art, their absence from my new home…
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How Old Fashioned Jewish Seltzer Drinks Can Reduce the Federal Deficit
I remember my grandparents talking about having “a seltzer,” maybe even an “egg cream.” As a child, I thought: What’s that? Are there eggs in it? Today, I’m a big fan of making my own seltzer drinks with an inexpensive home seltzer maker. It helps the environment by using less plastic, I save money by…
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Future of Legendary Essex Street Market Uncertain
A gastronomic fixture of the Lower East Side for seventy-one years, the Essex Street Market faces a precarious future. Recently approved guidelines for the nearby Seward Park Urban Renewal Area development project include the possibility of demolishing the current market in favor of a larger, more modernized facility at a new, still undetermined, location. In…
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The Independence Day Barbecue, More Than an American Tradition
In the U.S., the Fourth of July signals the start of grilling season and means beer, barbecue, and fireworks. Although it’s celebrated two months earlier and halfway around the world, Israeli Independence Day, or Yom Ha’atzmaut, which starts tonight at sunset, is commemorated in much the same way but with its own Israeli spin. In…
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Counting the Omer: A Seasonal Food Countdown
Many years ago, as I was just beginning to learn about eating locally, I took what felt like a big step: I promised myself I would only eat strawberries in the summer, when they were ripe in New York where I lived. I would celebrate summer with the sweet red juiciness of freshly-picked strawberries, and…
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Sixth & Rye: A New Deli Rolls Onto the Streets of D.C.
Updated May 6, 12:50pm EST Let’s face it, the deli is simply not Washington D.C.’s forte. The city, which is increasingly gaining attention for its emphasis on thoughtfully minded food, has always seemed happy to let New York and Montreal have that honor. But that may change on May 20, when a kosher deli on…
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Mixing Bowl: Israel’s Best Falafel, USDA’s Food Desert Locator, A High-End Egg Cream
The humble egg cream is making an appearance after dinner and before dessert at Eleven Madison Park in New York City, says T Magazine. The fancy restaurant finishes their rendition of the classic with ” a splash of olive oil…[from] a silver oil can from Tiffany.” [Foreign Policy][2] recently released it’s first-ever food issue. It…
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