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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Yid.Dish: Brisket Goes South of the Border
To reinterpret Tennyson: In the autumn a not-so-young man’s fancy lightly turns to thoughts of brisket. Even in Los Angeles, the alleged city of no seasons, the days get shorter and the evenings get chilly. At such times my thoughts turn to big, comforting hunks of meat. This year I wanted a new twist on…
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A Festival of Bites: The London Jewish Food Festival
‘Sustainable food’ might still have the freshly-peeled glow of a newly enlightened movement sweeping the supermarkets, but to our recidivist shame and the torah’s green credentials, it’s as old fangled as they come. Deuteronomy forbids us to cut down fruit trees when in battle, requiring us to focus on sustainability even in the midst of…
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The Kitchen Table Rethinks Kosher California Cuisine
In New York, Paris and Jerusalem there are several upscale kosher restaurants. In Northern California, there is only one – and “kosher” doesn’t even get top billing at it. The Kitchen Table, describes itself as “a California-style restaurant that happens to be Kosher.” Located on Castro Street’s busy restaurant row in Mountain View in the…
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Eating Our Way Through Brooklyn with Joan Nathan
Photo: Shulamit Seidler-Feller Fresn, or the Yiddish word for intense eating (in this case, in the best possible way), is really the only word to describe a day spent feasting and exploring Brooklyn with Jewish cookbook author and New York Times Dining section writer Joan Nathan. Last Wednesday I, along with food writer Jeffrey Yoskowitz,…
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Celebrate Eat Drink Local Week
This week, New York celebrates its local foods with the Edible magazines’ “Eat, Drink Local Week”. If you live close by, you can enjoy the tart sweetness of a concord grape from the Fingerlakes, or delectable cheeses fermented in the rolling countryside of this beautiful state. CSA members around the country, who’ve signed up for…
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Mixing Bowl: Israel’s First Pork Cookbook; Kosher Wine Festivals; Adamah Goes West
Former JCarrot contributor, Jeffrey Yoskowitz writes in the New York Times Dining Section of the first Hebrew language pork cookbook, “The White Book” and the varying opinions surrounding the topic of “the white steak,” or pork, in Israel. J. Weekly announces a new Adamah fellowship on urban Jewish farming to start next summer in the…
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Adventures in Etrog Marmalade
Autumn – and its component parts – will forever make me swoon. Bejeweled night skies, decisive evening breezes, the twin smells of fire and dried leaves. Most of all, I am in love with all things harvest. Of course, it goes to follow that Sukkot is my favorite Jewish holiday. Some of my fondest Sukkot…
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The Fear of Raw Ingredients
My generation was raised to fear cookie dough. Salmonella could lurk in every rubber spatula, and terrible things would befall the child who ate a bite of a raw confection. Only baking could render the dough safe. Thanks to the recall of millions of eggs from Iowa’s Hillandale farms and Wright County Egg this past…
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Q & A (Part 2): Chef Amanda Cohen Chats About Vegetarianism and a Humorous Kitchen
Last week we sat down with the visionary vegetarian Chef Amanda Cohen of New York’s Dirt Candy, one of the city’s most acclaimed and forward thinking vegetarian restaurants. This week she discusses her vegetarian rebel philosophy, more Jewish food memories, and using humor in her restaurant. Eric Schulmiller: You were a vegetarian for sixteen years….
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A Farm to Sukkah Supper with Star Chef Michael Solomonov
I have always thought that there could be no better farm-to-table experience than a dinner hosted by Outstanding in the Field, an organization that brings chefs and farmers around the country together to experience the connection to the land via local and sustainable produce and artisan food-makers. The image of the long rectangular table stretched…
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Healthy Hebrew School Snacks
In just a few weeks, I will start teaching cooking at a Hebrew school in St. Louis. My only other experience with Hebrew school was teaching during high school, which was not my greatest success. Now several years older and wiser, I’m hoping that I can handle the job. One of the challenges that I’m…
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