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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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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Kosher Service Trips From Peru to Uganda
In the desert of Peru, there is no challah bread and definitely no kosher wine. That, however, didn’t stop the participants of AJWS’s volunteer summer program from sanctifying the Sabbath in a special way. They found their kosher substitutions in a sweet bread called bizcocho and a drink made from purple corn known as chicha…
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The Year’s Best Jewish Food Books
From the announcement that the holiday window displays at Barneys would feature statues of food celebrities to “Top Chef” winning the Emmy for best reality series, food is without a doubt having its moment. And so are Jewish food books. This year produced the first English-language Jewish encyclopedia of food, two books that dig deep…
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Some Not So Traditional Latkes Ideas
The unofficial state motto of Oregon is “Things look different here,” and it’s true. More to the point, people who live here look at things differently. So when the Portland Tuv Ha’Aretz steering committee met to talk about upcoming events a few months ago, we decided to take a fresh look at (or taste of)…
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My Path To Pickling
When people ask what I do, I usually smile widely before answering, “I’m a pickler.” There are few things more intriguing, bizarre, or comical than a fairly average looking 25 year old purporting to form her career around being elbow deep in brine. This is undoubtedly because careers like “pickler,” and “farmer,” have become something…
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Q&A: Janna Gur and the State of Israeli Cuisine
Israel, unlike many countries, is a nation made up almost exclusively of immigrant groups, each of which brought with them their own signature dishes and cooking methods. And at just 63 years old, the country is only beginning to define its cuisine. As the editor and publisher of Al HaShulchan and author of “The Book…
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Pumpkin Cranberry Challah for Thanksgiving
Thanksgiving weekend is arguably the ultimate time for Jewish food-lovers. With lots of family around to cook for, no need to shop for Christmas and several days off, there are hours and hours of open time to sip tea (or wine) at home and leisurely cook, filling your house with sweet and sumptuous smells of…
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An Urban Farm Grows in the Bronx
“La Finca del Sur,” the farm of the south, is not quite the vast farm of what you might assume of the American South. Rather, it is a small urban farm located in the South Bronx. The second stop of an environmental justice field trip I was on, La Finca added its own food story…
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Chabad Goes Vegan in Montreal
Hosting a group of young adults for Shabbat dinner, Rabbi Yisroel Bernath and his wife, Sara, noticed something odd: salads and kugels were disappearing quickly, but the chicken went largely untouched. When a little post-dinner sleuthing revealed many of their guests were vegetarian, it was all the incentive the Chabad rabbi needed to take his…
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