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 Mixing Bowl: Yom Kippur Break Fast Ideas; Guss’s Pickle Shop for Sale, Israeli Beer
Epicurious gives us some “Yom Kippur Recipes and Menus” including ones for Yemenite holiday soup, plumb dumplings and some traditional Jewish fare. The LA Times explores different break fast traditions of Jews around the world. “A former army man’s boutique brewery may change the face of Israeli beer,” according to Haaretz Nikki Cascone, “Top Chef”…
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‘Appetite’ Exhibit Explores Culinary Design
Like most big cities, New York is a constant explosion of visual information, a relentless parade of billboards, advertisements, restaurant signage, street-side menus, shop fronts and window displays. It’s little wonder, then, that most New Yorkers and frequent visitors have become inured to the persistent assault of graphic design. We see the restaurant signs and…
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The Meaning of Not Eating
When I started telling people that I’m going to New York City for Yom Kippur, my friends and colleagues declared: “But you won’t be able to eat. What a pity!” Though, with almost a week in New York I will get in plenty of fressing (or intense eating) and food shopping in. I love food,…
The Latest
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Dancing in the Streets – Jerusalem’s Market Celebration
How would you like some music with your cucumbers? How about some sculpture with your spices, or some performance art with your favorite fruits? This is exactly what visitors to Jerusalem’s storied Machane Yehuda market, or shuk, were treated to each Monday night last month. Thanks to the Balabasta Festival put on by the new…
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Pepitada, The Greek Way to Break the Fast
How many times have you thrown away the seeds when slicing a melon? Probably every time, unless you’re a fan of pepitada. Pepitada is a beverage made not from the juicy flesh but from the toasted seeds of melons. A small glass of this sweet, milky drink, that is similar to Mexican horchata, is a…
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2000 Falafel Balls and Counting, A Mission To Understand the Falafel
For Ari A. Cohen, Falafelism is not only the title of his new documentary film, but also a philosophy, a way of looking at life. The film, which aired last month on Canadian television, opens with Cohen in falafel gumshoe mode, wearing cool, dark shades, sitting behind the wheel of his car. “Here I go…
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‘Gourmet Quick Kitchen’ Misses the Mark for Most Cooks
It was a truly grim day for the food world when culinary magazine giant “Gourmet” closed last November. The magazine, which ran from 1941-2010 helped America understand food at their dinner table, at restaurants and abroad. So it was with excitement that I purchased the new “Gourmet Quick Kitchen” special edition magazine that debuted last…
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Rosh Hashanah Leftovers: Orange Challah French Toast
There are few things more wonderful for a creative cook than the challenge of figuring out how to repurpose leftovers well. Leftover roasted chicken adds protein to a spinach salad and rice from Monday can make Wednesday’s soup hearty. But thanks to the back-to-back scheduling of Rosh Hashanah and Shabbat this year, many of us…
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The Mixing Bowl: Last Minute Rosh Hashanah Ideas, Jew-maican Chicken and Egg Creams
The New York Daily News reports on ‘Jew-maican’ kosher jerk chicken at a local West Indian Day Parade. The Vivacious Babushka adds a recipe for the spiced meat. Serious Eats gets recommendations and recipes from Joan Nathan, author of “Jewish Holiday Cookbook” and Arthur “The Food Maven” Schwartz, for Rosh Hashanah dinner. Edible Manhattan traces…
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Kayam Farm: The Meaning of Lettuce Plots
At the end of August I spent a day at Kayam Organic Farm, as part of my university’s annual Hillel leadership retreat. Our group’s tour of the Maryland-based Jewish farm concluded in a small children’s garden. Completely over run with grass and weeds, it was hard to make out a row of lettuce that had…
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Waging the War for Food Trucks
When asked which was harder, dealing with city regulations of opening a food truck or taking on the challenges of kashrut for a restaurant on wheels, Lowell Bernstein, co-owner of Takosher in Los Angeles, the first ever Glatt kosher taco truck, replied, “kashrut, without a question.” Takosher’s owners spent months working out a “kosher program”…
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