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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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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A Culinary Oasis in the Desert
David Ben Gurion is famous for saying that “the future of Israel lies in the Negev,” though, his vision is far from realized. The region, which makes up about half the landmass of the entire country, has been slow to develop and remains largely empty desert. More than 50 years later, this is gradually starting…
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Kitchen Talk: Smitten Kitchen’s Deb Perelman
There is no shortage of home cooking blogs out there. But Deb Perelman’s Smitten Kitchen, a relate-ably personal, yet eloquent blog, is one of the lucky few to have gained a large and loyal following. In fact, it’s her blog’s popularity — she has about 4 million unique visitors a month — that led Perelman…
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Mixing Bowl: Bon Appetit Relaunch Preview, Updated Jewish Fare, Jewish Deli Sandwiches
If you’re like us and cannot wait to see what’s in store for the Bon Appetit relaunch, check out Eater’s interview with the magazine’s editor-in-chief, Adam Rapoport. Fifteen Boston-area chefs attempted to update Jewish food at the “Beyond Bubbie’s Kitchen’’ event held last Sunday. Tzimmes inspired Japanese yam maki and culinary ruminations on borscht led…
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Shabbat Meals: Spicy Peanut Sauce With Tofu
In my family, Shabbos dinner were always epic. Friday night meant hordes of guests, a continuous parade of delicious food and raucous singing way into the night. These meals were the stuff of legends among our friends. People would finish up their dinners and stroll over to ours, ready to pull up a chair and…
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