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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Carine Goren: Israel’s Queen Baker
The sunny smiling face of baking in Israel today indisputably belongs to Carine Goren. Combining Martha Stewart’s mastery of pastry with Rachael Ray-style enthusiasm, she dominates the television screens as she prepares delectable desserts on her television show “Sweet Secrets.” That is also the title of her cookbook, which has been a mainstay of the…
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Za’atar — The Mysterious Spice
Za’atar is an herb. Sorry – it’s not a specific herb, but one of any number of herbs in the hyssop family. Scratch that: it’s a combination of herbs. But wait, sometimes there are sesame seeds. Actually, it’s a paste made with some type or types of herbs, sesame seeds, and lots of olive oil….
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Mixing Bowl: McFalafel Debuts, Kashering a Nazi Kitchen, Whole-Wheat Matzo Pancakes
After working as the White House’s “ethics czar,” Norm Eisen, son of a holocaust surivor, will take over the post of Ambassador to the Czech Republic, says NPR. The Ambassador who keeps kosher, will kasher his new kitchen, in a home that once served as Nazi Headquarters for the region. Editor of Saveur and Top…
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Lessons From the First Israeli Cookbook
It’s hard to believe that a cookbook published in 1936 would have much relevance to today’s cooks, other than as a culinary artifact. But Dr. Erna Meyer’s “How to Cook in Palestine” — widely regarded as the first “Israeli cookbook” — offers lessons and recipes that are just as valuable to cooks in 2011 as…
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The Original Tu B’Shvat Seder: ‘Pri Etz Hadar’
Some Jews will celebrate this Tu B’Shvat, by blessing and eating different kinds of fruits — paying attention to their different textures and tastes, by eating the Seven Species of grains and fruits of Israel or seven local foods and by reciting or singing a string of passages from Jewish and other texts as part…
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Delighting in Shabbat With or Without Meat — Limmud NY 2011
Throughout the centuries of Jewish tradition, we have celebrated holidays by eating festive meals. In many homes meat is the centerpiece on the table at these joyous occasions. This tradition originates from the book of Isaiah, “If you call the sabbath ‘delight,’ the Lord’s holy day ‘honored’; And if you honor it and go not…
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Balancing Food Traditions at Your Tu B’Shvat Seder
Tonight, Jan 19th, there’ll be a full moon in the sky: the full moon of the Hebrew month Shvat. The indigenous Israelites from whom we descend celebrated this as the start of the year for the natural world. Like lots of elements of Jewish tradition, we never forgot it, even as its meaning has changed…
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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…
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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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