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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The Ecology of Challah Baking
Most Fridays, I bake two loaves of challah for Shabbat dinner. Sometimes I have no other plans for dinner beyond the challah, and I scramble to add something to complete the meal. I use a standard recipe, which varies weekly based on how much whole wheat flour I add, whether there are raisins on hand…
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From Schnitzel to Gourmet Markets, Seeking Out the Best Food in Tel Aviv
Vibrant Tel Aviv manages to pack in the energy of New York, the leisurely pace of Florence, and a Mediterranean climate to boot. While the political and religious soul of Israel may lie in Jerusalem, the youth and vigor can be found in rowdy yet cultured Tel Aviv. The city is home to numerous galleries…
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From BBQ to Latkes, Jews Cook-Off at Shuls Across the Country
It’s not uncommon, while hanging out by the food table at a synagogue Kiddush, to overhear one member boasting to another about the superiority of a particular family recipe — brisket, apple cake, or other. But at some congregations, this culinary kvelling is taken to a whole other level in the form of competitive cook-offs…
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Not Your Bubbe’s Recipes — Writing a Contemporary Jewish Cookbook
The world is not short on Jewish cookbooks. At the risk of blatantly stereotyping here, I would venture to say that if there’s one thing the Jewish people love more than books, it’s food and eating. So perhaps it’s no surprise that books specifically designed to celebrate food and lead to more eating would be…
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Q&A: Ari Hart on Food Justice and Flaum Appetizing
I recently found myself deep in conversation with Ari Hart, co-founder of the Orthodox social justice movement Uri L’Tzedek. By using Torah as a lens through which to view contemporary issues, Uri L’Tzedek empowers the Jewish community to act as leaders in fighting for justice. The group is currently pressing Flaum Appetizing, a Brooklyn-based food…
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Mixing Bowl: Spike Mendelsohn’s Deli Cart, Pastrami Poetry, Five Second Rule
Former Top Cheftestant and member of the tribe, Spike Mendelsohn will open Sixth and Rye, a kosher food truck serving deli specialties this April in the nation’s capital, The Feast reports. As ex-Hasid Joshie Berger tried his first bite of treyf and learned to cook with the other culinarily-challenged participants on the “Worst Cooks in…
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Tasty Gifts For Purim — Share Your Recipes With JCarrot
Purim might just be the perfect Jewish foodie holiday — we are required to feast, drink in revelry and to give one another food presents, or mishloach manot. The latter is the perfect project for passionate cooks and anyone who is testing the waters with DIY gifts. The tradition of giving edible gifts comes from…
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Bringing a World of Mezze to Your Table
Mezze — a brightly colored selection of dips, salads, olives and pickle vegetables — is ever-present on the Israeli table, both at restaurants and in the home. Much like the small bowls of salads and cheeses that accompany the Israeli breakfast, a variety of mezze will crowd a table along with the requisite breads to…
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Farm-Fresh Food in the Dead of Winter
When winter arrives in the northeast, local farms are blanketed in snow and even some of the most conscious cooks’ attention shifts away from farmer’s market and into the sad acceptance that it’s nearly impossible to eat locally-sourced vegetables and fruits during these cold months. Folks look around at the snow and ice and then…
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Shabbat Meals: Joan Nathan’s Apple Cake
The first time I went to my mother-in-law’s apartment in the Bronx, she brought out her famous apple cake to be served with tea at the end of our Shabbat meal. To this day, my husband Allan continues to choose this simple, nostalgic taste of his childhood over any other fancy dessert I prepare. It…
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Reinventing Classics — Latkes Benedict
For many of us, Jewish holiday foods hold special meaning because we eat them only once a year. But some of these foods are worth taking a second look at beyond the holiday. They can provide wonderful opportunities for culinary invention at moments when we feel less bound by tradition. Simple, classic dishes that we…
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