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: Jamie Geller Discusses ‘Quick & Kosher’
This blog is cross-posted from Joy of Kosher. Jamie Geller claims she knew nothing about cooking or food until she was married several years ago, left a fast-track career as a New York City television producer to embark on the frazzled career of Jewish wife and mother. Geller tells part of her story in her…
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Mike Tyson May Open Kosher Vegan Restaurants
A few months after he called meat “poison” in a widely publicized Details magazine interview, Mike Tyson may put his money where his mouth is with a chain of vegan – and possibly kosher – eateries. The New York Post reports the retired, facially tattooed boxing champ is in talks with Moshe Malamud of collectible-coin…
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Cooking Shabbos Dinner After the Clocks Fall Back, Part Two
That first Friday after the clocks fall back can be a serious shock to the system. An entire hour of daylight: gone. It’s a bold move. What happens next is more insidious. Over the next month or so, the light will continue to slip away, but quietly, dwindling by mere seconds each day. Those seconds…
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Sustainable Kosher Turkeys for Thanksgiving
For those who keep kosher, every meal is an opportunity to connect the physical earth with the mystical God. If there is one time a year that all Americans get a taste of this experience, it is the ritualized meal of Thanksgiving. Enter a growing awareness about the savagery of the modern meat industry, an…
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Sachlav: The Hot Chocolate of the Middle East
A mug of warm apple cider, a glass of mulled wine, or a cup of hot chocolate is the perfect thing to take off the chill as the air gets nippy and sometimes coming in from the cold isn’t quite enough to warm us up. But what do Israelis – in a country that historically…
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Is the Reform Movement Going Kosher?
This story is cross-posted from JTA. Kosher — it’s the first word in the book. And tackling the “k” word head-on is part of what makes the first Reform guide to Jewish dietary practice so significant. “The Sacred Table: Creating a Jewish Food Ethic,” to be published next month by the Reform rabbinical association, uses…
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‘Green From the Ground Up’: Changing Food at Jewish Summer Camp
In the spring of 2010, I wrote a blog about the food we would be serving at the new Ramah Outdoor Adventure, Camp Ramah in Colorado. As the only Kosher shomer Shabbat outdoor adventure camp in the county, and one of the few camps committed to being green from the ground up, we believe that…
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Comfort Me with Noodle Kugel
When I was in second grade in Syosset, New York, my class did a unit on “ethnic” foods. We celebrated with a potluck party: Every kid brought in a dish that represented their family background. I brought noodle kugel. To the best of my knowledge, the only ethnicity that I had was Jewish. I knew…
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Q&A: Mimi Sheraton Talks New York City Jewish Restaurants
Mimi Sheraton, the iconic restaurant critic for the New York Times from 1975 to 1983, is known for balancing traditionalism with an open mind. A longtime resident of New York City, she has chronicled the ever-changing restaurant scene with incomparable precision. Sheraton, who is currently writing for the New Yorker, recently sat down with JCarrot…
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Mixing Bowl: Olive Season in Israel; Famous Vegans; Perfect Shabbat Chicken
After our Q & A earlier this week with Matisyahu, we’re thrilled to read the Village Voice headline: “Meatless Moguls: Bill Clinton, Russell Simmons, and Steve Wynn Among the Planet’s ‘Power Vegans’.” And for those who like meat, but prefer their veggies, New York magazine announces “Here Come the Vegivores” in an article that explores…
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More Kippahs Than Kilts at WhiskyFest 2010
As the Forward’s international whisky correspondent I was hoping for some modest representation of the tribe at the 2010 New York WhiskyFest this Tuesday. What I wasn’t ready for, though, was a minyan davening maariv in the lobby just before the doors opened for the non-VIP guests. That sense of hevruta set the scene for…
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