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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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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Celebrating Passover With the Bounty of Spring
I have a confession. I pretty much hate Jewish Food. Not all Jewish food, of course, but the ubiquitous beige and brown kugels and meat-heavy holiday tables I grew up with never really did it for me. Passover in particular, with hidden matzo meal and farfel at every turn was never something I looked forward…
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Shabbat Meals: The Taste of Home — Fragrant and Tangy Georgian Khalia
My family moved from Georgia to Israel when I was seven years old to escape the brutal anti-Semitism of the Georgian civil war in 1992. Less than four years later, our parents moved me and my sister to Queens, NY. As a 10 year old, I took this third major upheaval in our lives the…
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New Food Justice Haggadah Refocuses Seder
The Passover seder is Jewish drama. Over the evening, a tale of slavery and liberation, despair and hope, narrow straits and open possibilities unfolds. We experience this drama through food. We lift high the matzah, the bread of affliction, for all to see; we taste the painful maror to remind us of embittered lives and…
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Foods of Freedom: South African Vegetable Curry
To read the first installment of Foods of Freedom click here. The early years of Nelson Mandela’s life as an organizer and revolutionary were marked by cross-cultural experiences centered around the table, even when such alliances were frowned upon politically. The Indian South African community, and the solidarity it showed in passive resistance campaigns, deeply…
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Foods of Freedom: Egyptian Leek Mina
After the bitter herbs, charoset, salt water and the symbolism that goes along with them, the Passover seder can easily slip into a festive meal containing minimal meaning, save for the deliciousness of this year’s soup versus last year’s. Though our Passover entrees are often filled with significance, as foods of family tradition and memories…
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My Jar of Hametz
“Right after Purim,” a friend told me the other day, “we stop buying any more hametz [leavened bread products]. We have just four weeks to use up everything that we already have in the house!” Her strategy is a common one. As the holiday of Passover approaches, a holiday where Jews search for, remove and…
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Mixing Bowl: Passover Recipes, Bacon-Wrapped Matzo Balls, America’s Greenest Restaurants
Passover (and its many accompanying recipes) is in the air. We’ll have Egyptian, South African, vegetarian and numerous other recipes for you next week. But if you simply can’t wait to start your Passover reading, check out Saveur for an Iraqi beet stew with lamb meatballs, Serious Eats adds some suggestions for spicing up your…
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Making Egg Creams for 111 Years, Even on Passover
David Fox has a problem with his rabbi. I sit across from David, at his office desk, in the family factory H. Fox and Company, deep in Brooklyn. David’s family founded the company and for the past century it has manufacturing a wide variety of flavored syrups. Today, however, I am only interested in one,…
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