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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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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Q&A: The Culture of Israel’s Markets
When most of us go to an Israeli market or shuk, we experience a colorful hustle and bustle, and plenty of shoving and shouting going on around us. Nir Avieli, on the other hand, stands among the fish mongers, vegetable sellers and spice merchants and sees a precise order in all of this chaos. Avieli,…
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Shabbat Meals: An Artist’s Take on Bubby’s Egg and Onion Spread
I have a complicated relationship with egg salad. As a child I consumed it the way other kids inhaled fruit roll-ups. A creature of consistency, I demanded egg salad on challah every day for lunch. Then I went to the doctor, who determined I had the cholesterol of a 97 year-old Kentucky Fried Chicken employee….
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Heritage Wheats and Matzo Tales
When I first baked matzo in my clay oven in Israel, I tried to find native wheat to use in my recipe. After all, the first wheat varieties evolved in the Fertile Crescent and were likely used in the first pieces of matzo baked. Search as I did, I was unable to find any heritage…
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Taking a Note From Those With Food Allergies This Passover
When I first went gluten-free two years ago, people regularly asked me: “What on Earth do you eat?” In general, the diets of most people I know are centered around items like bread and pasta, so they couldn’t fathom how I could eat enough to stay alive without eating those staples. The funny thing is…
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The Sipping Seder — 6 Cocktails Inspired by the Seder Plate
At first glance one might assume that a Sipping Seder, made up of six potent cocktails inspired by the Seder plate, is simply the grown up equivalent of the primary school’s set’s chocolate Seder — an excuse to over indulge, or a means to induce an alcoholic haze to counter the stress of a family…
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Forverts Cooking Show: Gefilte Fish
In this Passover episode of the Yiddish Forward’s online cooking show, “Eat in Good Health,” Rukhl “Ray” Schaechter and guest cook Sabina Barszap prepare gefilte fish:
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How Manischewitz Matzo Helped Make America
Matzo is bread made from flour of members of the wheat and barley families mixed with water and then, to avoid engendering hametz, baked within 18 minutes of mixing. Historically, it was customary for each household to bake their own matzos. The result would be virtually unrecognizable to modern American Jews, it was a relatively…
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Mixing Bowl: Passover Edition — Saffron Matzo Balls, Matzo Hotline, Is Quinoa Kosher for Passover?
More and more, young Jews and families are creating their own Passover traditions in restaurants. Joan Nathan reports for the New York Times. Just in case you didn’t get enough Passover dessert ideas from our post yesterday, check out Smitten Kitchen’s blackberry and coconut macaroon tart. One last dessert idea: matzo toffee with chocolate, almonds…
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Truffles, Date Cake and More — Passover Desserts From Four Famous Chefs
Any chef will tell you that the secret to a great Passover dessert is not trying to make kosher-for-Passover versions of year-round cakes. Don’t even think about baking a loaf cake or pie that requires switching out cups of flour for loads of matzo meal or potato starch. Instead, stick to recipes that have little…
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