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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Curried Sweet Potato Latkes From Joan Nathan
Curried Sweet Potato Latke from Joan Nathan’s Jewish Cooking in America 1 lb sweet potatoes, peeled ½ cup all-purpose flour 2 tsp. sugar 1 tsp. brown sugar 1 tsp baking powder ½ tsp cayenne pepper 2 tsp curry powder 1 tsp cumin Salt and freshly ground pepper to taste 2 large eggs, beaten ½ cup…
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Culture Happy Ending
The following celiac-friendly dessert recipe is from Susie Fishbein’s new cookbook, “Passover by Design” (ArtScroll Shaar Press). Lemon Meringues pareve, non-gebroktsmakes 6 servings Meringues: 2 egg whites pinch of fine sea salt ½ cup sugar, super-fine if possible ½ teaspoon vanilla extract ¼ teaspoon almond extract Lemon Cream: 1½ cups sugar ¹⁄³ cup potato starch…
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Yid.Dish: Fava Bean Soup
2 or 3 pounds fava beans Extra Virgin Olive Oil 3 leeks* 2 or 3 stalks green garlic* 2 cups vegetable broth 1 lemon Salt and pepper Boil some water. While waiting for water to boil, remove fava beans from their pods. When water is boiling, add favas for three minutes. Strain, and run cold…
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News Ethiopia: The Other Exodus
Few stories capture the dramatic flavor of the Exodus as well as that of the Ethiopian Jews. After millennia of being subject to the whims of an oppressive society, the bulk of Ethiopia’s Jews — some with a layover in the Sudanese desert — left the land of their birth for the Promised Land in…
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News When Hearty Gefilte Fish Kept Shtetls Stuffed
Gefilte fish is at once the zenith and nadir of Ashkenazic cookery: Is there any other dish that so typifies its extraordinary resourcefulness in the Old World and its long decline in the New? Gefilte fish is a forcemeat — chopped and seasoned meat or fish usually used for stuffing — made from ground-up freshwater…
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