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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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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Mixing Bowl: Pastrami Galore, Rugelach Added to Dictionary, Libyan Jewish Cuisine
This month’s issue of Saveur focuses on all variates sandwiches and of course takes a look at the great Katz’s deli. They share Katz’s recipe for chopped liver and a great video on the 2nd Avenue Deli’s pastrami. Can you handle more pastrami? If so, check out Jamie Geller’s recipe for pastrami kugel on kosher.com….
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Chicken With a Side of Arsenic? Proposed Law That Supports Jewish Food Values is Struck Down
Last week, a bill in the Maryland legislature that would have banned the use of arsenic in chicken feed was killed. Since the introduction of the bill in February, a public controversy has arisen over this little-known poultry industry practice. The months of debate, culminating in this week’s disappointing defeat, force us to closely question…
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The Politics of Food in Jerusalem’s Old City
Less than a week after the devastating bombing outside the Central Bus Station in Jerusalem, the city came together to celebrate one thing that has the potential to truly unite us all: food. The Old City Food Festival, which spanned March 27-31, was conceived as a culinary tourism event that would encompass all four quarters…
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Shabbat Meals: Chicken Marbella Revisited
Growing up in New York City I had no shortage of Jewish friends, and yet it wasn’t until I moved to Israel seven months ago that I went to my first Shabbat dinner. Besides occasionally lighting candles and saying a prayer over a loaf of challah with my in-laws, Friday was just another day in…
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An Afikomen at the Feast for the Museum of Food and Drink
Most super-acclaimed chefs are known for a signature cuisine — Mario Batali is the king of Italian, Eric Ripert is the master of French fish preparation and Alice Waters is the mother of American local cuisine. Outside of Iron Chef stadium or an episode of Top Chef Masters, it’s rare that diners have the fortune,…
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