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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Tomorrow’s Government Hearings on Agriculture
As we kindle the Hanukkah lights, eat greasy foods, and exchange presents with loved ones during this season, it is sometimes easy to forget about how powerless the Jews must have felt prior to their victory in the Hanukkah story – regardless of which version of the story you believe. In our present day Jewish…
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Buñuelos: A Curious Christmas and Hanukkah Connection
One of my most cherished childhood memories is Christmas Eve at my aunt Carmenza´s house. There, among family and friends, she would produce an endless parade of the traditional Colombian dishes for the holiday. Chief among them, were delicious, golden, crispy buñuelos, savory deep-fried balls of heavy cheese dough, often served as a snack or…
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The Donut Diaries – Sixth Night
Each night of Hanukkah, donut blogger and connoisseur Temim Fruchter shares with us one of America’s best donuts to devour during the holiday. In case you missed the fourth and fifth night donuts click here and check back each day for a different city’s top donut. Bomboloni, New York City Bomboloni does not kid around….
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Argan Oil, A Different Hanukkah Miracle
Typically we celebrate the miracle of Hanukkah’s burning oil with vegetable or canola oil used for frying latkes and sufganiyot but there are other oils with stronger flavors worth exploring in non-fried treats in the spirit of the holiday. Argan nuts, which produce a very rich oil with the flavor of roasted almond, sesame and…
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The Donut Diaries – Fourth and Fifth Nights
Each night of Hanukkah, donut blogger and connoisseur Temim Fruchter will share one of America’s best donuts to devour during the holiday. Click here to read last night’s installment and check back each day for a different city’s top donut. Dynamo Donut, San Francisco I have three words for you: chocolate rosewater glazed. I couldn’t…
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Mixing Bowl: Hanukkah Edition
This week in the world of Jewish food we’ve all been lusting after delicious fried Hanukkah goods, but in case you need a break, we bring you some healthy Hanukkah culinary options as well. Happy Hanukkah. For Hanukkah recipes from Mario Batali’s Latkes with Apple Sauce to Brisket Bourguignon check out Serious Eats’ Hanukkah page….
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The Donut Diaries – Third Night
Each night of Hanukkah, donut blogger and connoisseur Temim Fruchter will share one of America’s best donuts to devour during the holiday. Click here to read last night’s installment and check back each day for a different city’s top donut. SK’s Donuts and Croissant, Los Angeles When you are serious about donut-consumption, you need trustworthy…
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Foods of Israel: 2 Arak Cocktails
If you spent time in the Middle East, then there is a good chance you’ve had the pleasure (or horror, depending on your taste buds) of experiencing arak. The intense anise spirit shares a flavor profile with Greek ouzo, French pastis, Turkish raki and Italian sambucco, which are all produced according to a similar method,…
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The Donut Diaries – Second Night
Each night of Hanukkah, donut blogger and connoisseur Temim Fruchter will share one of America’s best donuts to devour during the holiday. Click here to read the first night’s installment and check back each day for a different city’s top donut. Mighty-O Donuts, Seattle Attention vegans: If you have not been to this incredible (and…
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Hanukkah Dessert – Baked Not Fried
Hanukkah is all about the fried stuff. Fritters, pancakes, and pastries are the best known, but just the beginning. Almost anything edible can be fried in oil or animal fat. If it tastes good, Jews somewhere are enjoying it. Even and, depending on where you’re from, especially pickles. Culinary creativity with a frying pan and…
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The Donut Diaries – First Night
For as long as I can remember, the thing that has signified Hanukkah – more than the kitsch rainbow-colored candles or the unmistakable smells of frying onions and potatoes merging – has been the telltale bakery box. Maybe you know the one. It’s large, flat, rectangular and white. You can’t tell from looking at the…
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