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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Q&A: Lyrical Food With Clare Burson
Clare Burson does not seem the least bit tired of talking about cheese. Which is a bit strange, considering how much attention one notable possession of hers — a 117-year-old wedge of cheese-turned-family heirloom passed down from her great-grandfather — has garnered (including but not limited to a story in the New Yorker. The singer…
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ACLU and Others Support Rubashkin Retrial
Three amicus curiae (friend of the court) briefs have been filed in the past week in support of a motion to retry former Agriprocessors’ executive Sholom Rubashkin, according to Yated Ne’eman a weekly Haredi newspaper. The briefs were filed by the Iowa chapter of the American Civil Liberties Union, The Washington Legal Foundation and National…
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A World of Dishes for Tu B’Shvat
In Israel by late January, about halfway through the rainy season, the majority of the year’s precipitation has fallen. The sap in the trees begins to flow and the branches show the initial signs of budding. It’s at this time that Jews celebrate Tu B’Shvat (this Thursday and Friday) — known as the New Year…
The Latest
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The Rabbi’s Cookbook Collection
Like any rabbi, Robert Sternberg has seforim, volumes of Jewish learning and commentary, at home. But he may be alone among his peers with a collection of 500 cookbooks, many of which extend far beyond Jewish cuisine. The Denver native, who was ordained at an Orthodox yeshiva in Jerusalem and now has a congregation near…
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Mixing Bowl: Sam Sifton’s Treyf Recommendations; Cooking Mag for Kids; Israel’s Beer Expo
If you were inspired by Rachel Khan-Troster’s blog on teaching kids to cook, check out the Kitchn’s post about Ingredients, a new cooking magazine for kids. New York Times Dining Critic Sam Sifton fields a reader’s question of where she should take her kosher-keeping boyfriend for an intensely treyf meal and dubs famous Jewish cookbook…
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Is Pita Going Gourmet?
This blog is cross-posted from Haartetz.com. The restaurant world’s most closely guarded secret project this winter is not a sleekly designed new restaurant, a gourmet bistro or a new menu. The next challenge facing Eyal Shani, the chef who waxed poetic in the “Master Chef” series, is none other than a pita stand, set to…
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A Muddled Cultural Feast
7 Chefs. 7 Wines. 7 Artists. It sounds like the perfect all-star afternoon, or the beginning of a highly competitive television series. Rather, these were the components of the first annual “Cultural Feast” lunch at the Schmooze Conference on January 11 at City Winery in New York City. The lunch featured seven different Jewish artists,…
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The Spice of Life
In this week’s Ingredients column Leah Koenig writes about Lior Lev Sercarz, the master spice blender behind La Boîte à Epice. Lev Sercarz, who has blended spices for Chef Daniel Boulud and Zahav restaurant’s Michael Solomonov, speaks with Koenig in this video about his spiced cookie business La Boîte à Biscuits.
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Cooking Shabbos Dinner After the Clocks Fall Back, Part Three
Cooking Shabbos Dinner After the Clocks Fall Back, Part One Cooking Shabbos Dinner After the Clocks Fall Back, Part Two We’re used to it by now: the mad dash home on these too-short Friday afternoons. They say the days are getting longer now, but I don’t know. The hours that we optimistically call “late afternoon”…
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The Story of ‘The Finest Kosher Wine in America’
This blog is cross-posted from The Joy of Kosher. Jeff Morgan grew up on the Upper West Side of Manhattan – before the area required a skirt or kippah. He didn’t have a Bar Mitzvah, nor did not celebrate shabbat and he never kept kosher. But somehow along the way he learned to make what…
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From the Fillmore to Farmers’ Markets – Jewish Food in San Francisco
Visitors to San Francisco today would find it hard to believe that there were once three kosher restaurants, four Jewish bakeries, five kosher meat markets, and three Jewish delicatessens in the city. In fact, they were all within a two square-block area known as the Fillmore, once referred to as the Lower East Side of…
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