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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Schav Returns to Greenmarkets This Spring
One sure sign of spring in my Brooklyn neighborhood is the first sighting of the Mr. Softee truck. A hundred years ago, Jewish residents of the Lower East Side knew it was spring by the appearance of sorrel, or schav in Yiddish, on the neighborhood pushcarts. While the pushcarts are gone, nowadays you can find…
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Mixing Bowl: Defining Sustainability, A Tipsy Egg Cream, Michael Pollan’s Food Rules
Animal science expert Temple Grandin suggests some steps that kosher slaughterhouses could take to improve animal welfare on the op-ed page of the Forward. Josh Ozersky ponders why he thinks Jewish food is bad “I don’t claim to have an answer for this problem, which is one of the most baffling in all of American…
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Adventures in Culinary School, Part 3
Adventures in Culinary School, Part 1 Adventures in Culinary School, Part 2 As of a few weeks ago, I have officially completed kosher culinary school. I’m not a chef, and certainly not professional, but I’d like to think that I’ve come away with a few tricks and techniques not to be found in the average…
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‘The Sacred Table’: Moving Beyond Our Food Comfort Zones
Since I started working on “The Sacred Table: Creating a Jewish Food Ethic” over a year ago, I have noticed something interesting about people’s reaction to this anthology which explores the Reform Jewish approach to food and food production. Upon viewing the wide range of topics discussed in the book (essays subjects range from ritual…
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Shabbat Meals: A Soviet Soup Tastes Like Freedom in the New Country
If you are Russian, then you know implicitly that, much like the proverbial tree in the forest, a meal didn’t actually happen unless soup was involved. Or, in my grandmother’s words, if we didn’t eat our soup, our kishki (intestines) would dry up. Consequently, I have spent a lot of my life eating soup. Like…
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Tasting Israel: Culinary Tours of the Holy Land
Until recently, kibbutzniks came to Israel to experience communal living, pilgrims of all religions came to bask in the spiritual glow of Jerusalem, and revelers came to party in Tel Aviv — but gourmands? That all began to change a few years ago, as boutique farming and winemaking took root in the Negev, Mahane Yahuda…
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Life What To Do With Your Leftover Farfel: Make Mom’s Granola
My personal Jewish holiday observance is usually acknowledged through the cooking of holiday-specific food: Hamantaschen for Purim, latkes for Hanukkah. While chametz abounds in my cupboard, I have a non-traditional Passover recipe for granola that I regularly make at this time of year. It doesn’t have a place on the Seder table; it is a…
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Na’an for You: Where is Indian Food in the Kosher Kitchen?
Gearing up for my trip to India in 2009, I was admittedly more excited to eat than sightsee. The curries spooned over rice, the fiery hot condiments, and the intensely sweet desserts made me salivate in nearly catatonic daydreams. I had, however, only experienced Americanized Indian cuisine — in the array of Indian restaurants in…
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Homemade Gefilte Fish 2.0: A Grandson’s Turn
As I suspect is the case with many Jewish families, my family has been in a gefilte fish crisis for as long as I can remember. When a family grows up with homemade gefilte fish from the hands of a Jewish bubbe, and then bubbe deems making the holiday treat from scratch “too much work,”…
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Mixing Bowl: Passover Edition Part 2, Plus the World’s Best Restaurants and Post-Passover Falafel Ideas
What happens after Farm-to-Table? Bloomberg Businessweek reports on municipal-wide composting, writing “Farm to table is good. Farm to table back to farm is even better.” The Progressive Jewish Alliance in LA has created an innovative infographic, bringing the Seder plate in to the modern context of food deserts — areas with little or no access…
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James Beard Pop-Up Seder Mixes Past and Present Deliciously
The sacrificial lamb of the Passover story rarely makes it into the Passover meal other than as a symbol on the Seder plate. But, by serving it as a main course — smoked, smothered in harissa and sprinkled with fresh rosemary — chef Aaron Israel of Mile End Deli enlivened the Passover story for 80…
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