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: 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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Warm Up With Paella
The end of 2010 may have come and gone, but the end of winter — at least for most of us — is nowhere in sight. For those days when all you want to do is sit on the couch and eat microwave popcorn (and for me, this is about every day between December and…
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Mixing Bowl: Israeli Wine Ratings, Top Chef Elimination and Matzoh Ball Soup
Two chefs in New York City are reinventing Jewish food – without going kosher – the Wall Street Journal reports. We were sad to see Jewish chef Spike Mendelsohn pack his knives and go on Top Chef Masters recently. He chats about the show and his love of the perfect burger with Serious Eats. Robert…
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Local Foods on the Table at Chabad Houses (Sometimes)
Ben Havumaki, a friend who is traveling through Southeast Asia emailed me recently from Thailand, “I’m fresh back from a meal at the Chabad House in Chiang Mai. I ate…………..Schnitzel! It was paired with ‘Wok Stirred Vegetables.’” Yum? Whether or not the sound of that combination makes your mouth water, a meal of that nature…
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The Kosher Gourmet – Starting Culinary School
Every time Bravo’s Top Chef begins a new season, I watch with eagerness, excitement, and like any kosher-keeping fan of the show, a twinge of jealousy. Not only because the winning dish always seems to include bacon or because all that oyster ceviche looks so tasty, but because I know that there will never be…
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