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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LA’s Netiya Plants Jewish Gardens To Fight Hunger
If Rabbi Noah Farkas of Valley Beth Shalom synagogue in Encino, fulfills his vision, 101 food-bearing gardens will blossom at synagogues, Jewish organizations, schools and private homes throughout urban Los Angeles — with 90% of their harvest going to feed the hungry through his new organization Netiya: The LA Jewish Coalition on Food, Environment and…
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A Different Kind of Smoked Meat
When I grew up in Toronto in the 1980s and early 1990s, a lot of my classmates in day school were the children of recent transplants from Montreal, and they brought with them nostalgia for the Jewish foods of their home city like Montreal bagels and smoked meat. But I longed for a Montreal food…
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Bringing Israeli Breakfast to Your Kitchen
As a young country that is still working to define its culinary culture, Israel has few dishes to call its own. But breakfast in Israel is another story entirely. Italians are known for a quick bite and shot of espresso and Americans love their gluttonous, hung-over weekend brunches (stuffed French toast, anyone?). Israelis, however, strike…
The Latest
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Kitchen Talk: Max Brenner on Chocolate and Valentine’s Day
Max Brenner isn’t ashamed of his unconditional love of chocolate. “I can’t go a day without chocolate,” says Brenner, whose real first name is actually Oded. In 2009, the Israeli-born Brenner penned a book of recipes — a kind of ode to all things chocolate — entitled “Chocolate: A Love Story.” In it, he draws…
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Mixing Bowl: How Do You Take Your Matzo?; For the Love of Borscht; Bagel Debates
For Sarah Karnasiewicz of the LA Times, borscht is “my family’s edible valentine,” she shares her ode to the dish and several recipes for varieties including spiced mushroom borscht and a white borscht. Gearing up for Passover, Epicurious wants to know, is “Matzoh, Better Plain or Dressed Up?” In Florida noted chef Michael Baum is…
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Backyard Chickens, Part I: Animals in My House
Just before Kiddush on Shabbat, we read the passage from the Torah that mandates rest for the entire household. It’s a bit of a tongue twister as it identifies not only the long list of family members and servants, but also the animals in one’s household, who must be allowed to rest on Shabbat. In…
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Kosher Grocery Run — A Hop, Skip and Border Crossing Away
“Anything to declare?” A Canada Customs agent casts a sidelong glance into the backseat of our car heading home to Montreal from Vermont. “Tobacco or alcohol of any kind?” Is he kidding? Who needs smokes and booze when I can buy kosher peanut cluster-buster cereal? “How long have you been in the United States?” About…
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Forverts Cooking Show: Cabbage Strudel
In this episode of the Yiddish Forward’s online cooking show, “Eat in Good Health,” Rukhl “Ray” Schaechter and Eve Jochnowitz’s prepare cabbage strudel.
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Shabbat Meals: Snapper Provencal
For most people, the Reading Railroad is a valuable spot on the monopoly board. But Philadelphians will proudly claim it their own. The old terminal, of a 60-mile train line that ran between Philadelphia and Reading (from 1839-1976), has housed The Reading Terminal Market since 1893. Filled with open stalls for butchers, Amish farmers, cheese…
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‘Esn’ Brings Yiddish Food Songs and Recipes To Life
As a present for his 50th birthday, Lorin Sklamberg gave his fellow Klezmatics band member, Frank London, a high-end kitchen knife. That’s because they’ve been cooking and eating together for 30 years — as long as they’ve been making music. It is accordionist Sklamberg’s and trumpeter London’s love of food — traditional Ashkenazi food, in…
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Adventures in Culinary School, Part II
Last month I blogged about embarking on a culinary adventure with excitement, anticipation and a bit of anxiety: I started kosher culinary school. I wanted to find out, can kosher food really be gourmet? One month into my training, I haven’t come up with a definitive answer, but I have gained a few insights on…
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