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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Chef Andrew Zimmern Is Really, Really Sorry For Appropriating Chinese Food
Andrew Zimmern is one of the many, many men who have catapulted themselves into culinary figures of legend while being alive. Like Anthony Bourdain, Zimmern used his shady past as fuel for his narrative while achieving small screen success. Zimmern seemed like he had it made, with his Bizarre Foods show and books about culinary…
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Why Did NYC Lose 15 Kosher Restaurants In 2018?
Everyone knows opening a restaurant is a tricky business. Only 21% of restaurant start-ups survive past 15 years, the average restaurant lifetime is 4.5 years, and 17% of restaurants fail within their first year of business. In the kosher community, all of those percentages are a whole lot higher. 2018 was a particularly terrible year,…
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Middle Eastern Food (Traditionally Meat-Heavy) Gets The Vegan Treatment
If Middle Eastern food is so heavily dependent on meat — can it be converted to vegan? According to cookbook “Tahini and Tumeric”, the answer is a resounding yes. Vicky Cohen and Ruth Fox, the Lebanese-Jewish-Spaniard sisters behind food blog May I Have That Recipe, embarked on a quest to turn all the traditional foods…
The Latest
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Recipes Quinoa Harissa Meatless Meatballs
Harissa is a North African condiment, made with hot chiles, garlic, olive oil, and an array of warm, aromatic spices. It infuses these meatless meatballs with a wonderful, intense flavor. The turmeric broth is fragrant, warm, and comforting, with earthy, slightly gingery flavors. In this recipe, it’s the vital wheat gluten that gives a meaty…
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Bringing The Israeli Shuk To Los Angeles
At Charcoal Bar and Grill in Los Angeles’ Beverly Grove, Israeli shuks (marketplaces) are the inspiration for executive chef (and partner) Lenny Nour. According to Eater LA, Nour was sent at age fourteen to Israel, where he worked on a farm and served in the military. He got his cooking credentials at East Coast kosher…
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He Ate A Poppyseed Bagel, Failed A Drug Test — And Lost His Job
When New York City jail guard Eleazar Paz had eggs, a poppy seed bagel and a coffee for breakfast in January of 2016, he had no idea it would cost him his $82,000 job. A random urine test revealed 522 nanograms of morphine and 358 nanograms of codeine in his system, and he was subsequently…
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Controversial Rabbi Planning Kosher Food For World Cup In Qatar
During the eagerly anticipated 2022 World Cup, which will be held in Qatar, thousands of Jewish fans are expected to be at the games — and now there will be kosher options to feed them. According to Bloomberg, Rabbi Marc Schneier, who previously had a hand in bringing kosher hot dogs to New York stadiums,…
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Here Are The Best Cookbooks Of 2018
They say the way to a man’s heart is through his stomach. We say, the way to an examination of our cultural ecosystem is through the cookbooks it published in 2018. From a manual on eating alone to tips for using up those pesky leftovers, 2018 was a banner year for unusual cookbooks. Here are…
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How Two Orthodox Musicians Got Oprah To Love Their Pricy Popcorn
In the dead of the summer, when people crave popcorn the most, Aaron Zutler and Jacob Goldenthal, the two owners of artisanal kosher dessert popcorn Popinsanity, used to make ten batches of popcorn a day. Now they make forty batches daily, and it’s all thanks to Oprah Winfrey. “We started February 2013, and didn’t sell…
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Recipes Here’s How To Make Tel Aviv’s Trendy Vegan Shakshuka
What’s the star ingredient in shakshuka, the beloved north African skillet dish that simmers sunny side up eggs in a thick, peppery tomato sauce? Depends who you ask. For those who treat shakshuka as the ultimate everything-but-the-kitchen-sink concoction (adding leafy greens, halloumi cheese, and Indian curry powder), the core component remains the same, no matter…
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2018 In Food, According To Ruth Reichl
At Manhattan’s Rizzoli Bookstore, a heated conversation about food was happening, presided over by the elder statesman of food writing, Ruth Reichl. Their mission? To talk tachlis on the food world — all the way down to the kosher meat of the matter — calling on decades of combined professional experience. Their excuse? The release…
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