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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Jews and Chinese Food: A Christmas Story
Chinese food is the most prolific cuisine on the planet, and, aside from the Chinese themselves, no one loves it more than American Jews, according to Andrew Coe, author of “Chop Suey: A Cultural History of Chinese Food in the United States.” On Christmas, noodle, rice and savory dish consumption quite possibly peaks among Jews,…
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I Can’t Believe There’s No Butter
Around October people in Israel started to notice that the usual 227-gram blocks of butter were becoming more difficult to come by. By November, even the smaller, marked up 100-gram packs were scarce. And before the start of December, supermarket shelves were wiped clean of butter, meagerly offering margarine and other whipped oil products as…
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The Sweet Side of Tahini
Once upon a time, before Mediterranean food got a facelift and a silent endorsement from the healthfood industry, tahini was a one-trick pony: you made hummus, and then you mixed in some tahini to give the finished dish that je ne sais quoi. Yes? Yes. These days, tahini is something of a trend. Tahini is…
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Mixing Bowl: Fortune Cookies, The First Shabbat Dinners in NYC, Tofutti Recall
The first Jews to arrive in New Amsterdam in 1654 came fleeing persecution in Brazil. What did they eat for Shabbos when they arrived? Brazilian rice casserole. [JPost] No plans for Christmas? Make your own fortune cookies at home. A California inmate, who claimed to be celebrating the “Seinfeld” holiday Festivut, “used his devotion to…
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From Lox to Gravlax
There are few Jewish foods in America as iconic as the bagel and lox. We eat it at Sunday brunch, after funerals, for Yom Kippur break fast and at brises. It is a staple food of Jewish lifecycles and traditions. Rarely, though, is your bagel with shmear actually accompanied by lox. What, you say? Then…
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Ready, Set, Cook Kosher
There is more to cooking than food, three home cooks and passionate foodies discovered on Sunday. The Next Great Kosher Chef competition, the first of its kind, was hosted by The Center for Kosher Culinary Arts. With gruelling written and physical parts of a eight-hour competition the heat was definitely on. The prize: A scholarship…
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Q&A: Heshy Fried of Frum Satire Talks Food
Active members of the Jewish blogosphere know Heshy Fried as the author of Frum Satire, a widely read humorous ranting blog about what he views as hypocrisy and judgementalism in the Orthodox community. Fried, 29, said he launched the blog in 2006 to write about “things that I found disgusting and funny at the same…
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Kosher Meat Under Fire in Europe
It’s been a busy few months for Shimon Cohen, who heads the lobbying organization Shechita UK. It is his task to advocate for consumers of kosher meat in Great Britain and battle against what he calls “an assault” on kosher slaughter by animal welfare organizations and their allies in the British media. It all began…
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Preserving Iraqi Jewish Heritage, One Kubbeh at a Time
Between 1941 and the 1970s the majority of Iraq’s Jewish population faced institutionalized violence and persecution in their homeland, forcing them to flee. Today, only a handful of Jews remain in Iraq, down from an estimated 150,000 in 1948. For the Iraqi Jews who sought refuge in Israel (some sources say up to 90%), their…
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The New Kosher Meat – It’s What’s for Dinner
“So long as Kosher consumers demand cheap meat, and a lot of it, the big slaughterhouses and packing plants will continue to churn it out as quickly and inexpensively as possible.” – Sue Fishkoff, “Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority” Four “meat-makers” at the Hazon East Coast…
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Can Cheese Be Jewish?
“Goats are the Jews of the animal kingdom,” Aitan Mizrahi told a group at the Hazon Food Conference on Friday morning. The workshop participants, gathered in the warm, cream-scented air of a small industrial kitchen at the Isabella Freedman Jewish Retreat Center, immediately picked up on the tongue-in-cheek theme: They wander, they are intelligent, and…
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