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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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…
The Latest
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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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Kitchen Talk With Chef Lévana Kirschenbaum
“If I catch one of you putting garlic powder in your soup…oy va voy…I’ll sue you”. On a recent Monday evening, Moroccan born Chef Lévana Kirschenbaum welcomed guests to her Upper West Side home for a cooking class on Moroccan street food. Switching between English, French, Hebrew and Spanish, Kirschenbaum crafted a night of tasty…
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Shabbat Meals: ‘Comfort Food’ — Chicken Tagine and Curried Couscous
On a Friday afternoon in September 2007, I set about making the most eventful Shabbat dinner of my life. After a summer of itinerancy, subletting an apartment and dressing out of a suitcase, I had moved into my first real apartment since separating from my wife. And the following Tuesday, inauspiciously the 11th, I would…
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Two San Francisco Spots Are Reinventing the Jewish Deli, California Style
San Francisco is famous for its many coffee shops, book stores and taquerias but a good Jewish deli is hard to find. To my surprise, I’ve encountered two delis that have only opened in the past year and that deliver Jewish deli foods with a California twist – pastrami sandwiches and matzo ball soup prepared…
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Culinary Memories of a Sweet and Sour Iraq
The elderly woman steps up to her stove, quite agile for her 80-something years and pushes aside the platter of fried fish fillets we are not quite ready for. “Now you put [in] the sour,” she says to me dipping her fingers into the plastic spice jar and sprinkling the powder into the bubbling sauce….
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Surprising Recipes Make a Show at the Manischewitz Cook-Off
Last month on JCarrot, Renee Ghert-Zand uncovered shul cook-offs from New York to the Deep South — whether it’s BBQ, brisket, cholent or holiday foods, Jewish cooks are facing off in fierce and friendly food contests like never before. So one might expect that the mother of all of these, the Man-O-Manischewitz Cook-Off, which bills…
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‘California Kosher’ — 20 Years Later
“California Kosher,” reshaped a generation of Californians’ understanding of kosher cuisine when it came out in 1991. The book was intended to celebrate the variety of fresh fruits and vegetables available in California virtually year round and the diverse cultural and culinary influences surrounding the Los Angeles Jewish community, says Pearl Roseman the editor of…
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