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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L’Chaim To These Spritzy Cocktails For Hanukkah
Holiday Spritz Yields one cocktail 1½ ounces gin 1½ ounces pomegranate juice ¾ ounce simple syrup 4-5 drops orange or angostura bitters 3 ounces dry sparkling wine, such as prosecco or cava Rosemary sprig and cherry for garnish Fill a cocktail shaker with ice. Add gin, pomegranate juice, simple syrup and bitters. Shake vigorously for…
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New York Food Trucks Will Now Get Letter Grades Like Restaurants
The NYC Department of Health recently revealed that it would soon begin giving out letter grades for food trucks the way they do for restaurants. The letter grading system has been fraught in the restaurant business, as restaurants are often at the victim of a food inspector’s individual bias. It is often people of color,…
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Anthony Bourdain Takes Swipe At Foodie Snobs — From The Grave
The real tragedy of the human condition is that often, adoration comes posthumously. Consider the legacies of people like Michael Jackson, Prince, and now Anthony Bourdain, and the way their reputations skyrocketed after their unexpected deaths. Glancing at the cover of the swiftly published re-release of the Les Halles cookbook, with its nearly-hagiographic innards and…
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Latke Fatigue? Try These Fried Foods This Hanukkah Instead
Certain holidays lend themselves to creative menu exploration, but the Festival of Lights is not one of them. What would Hanukkah be without potato pancakes? Case in point: The season’s celebrations are as often called latke parties as they are Hanukkah ones. Nevertheless, when I started dreaming up holiday recipes this year, I couldn’t muster…
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Shoo Shoo Is The Latest Middle Eastern Restaurant To Open In New York
Nur, Dez, NishNush, Miss Ada, Timna, Shuka…. The more Middle-Eastern joints seem to open, the more New Yorkers seem to flock to them. And the latest to hang up a Mediterranean-flavored shingle is Shoo Shoo, which started serving its spin on staples like falafel, hummus, sabich, and shakshuka last week. A few things distinguish this…
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This Startup Is 3D-Printing Vegan Faux Meat — And It’s Kosher
The future of food is being printed out as you read this. Eating actual meat, like people have done for centuries, has now been rendered gauche. Eating meat, or simulations of meat, is the new wave. From the impossible existence of the Impossible Burgerto the now equally impossible existence of 3D-printed vegan meat, the future…
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Is Toronto Home To The World’s Best Falafel?
Could the world’s best falafel come from a former industrial building on a quiet street just north of downtown Toronto? I’m already waiting for blowback from that statement, but the herb-infused, bright-green orbs I had at Parallel looked, tasted, and smelled like no falafel I’ve experienced anywhere. Some backstory: I’d set out to write about…
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Recipes How To Spend A Holiday Meal Alone (And Like It!)
For some singles, there are about a hundred days of the year when they must plan a place to go for Shabbat or holidays, and who they are eating with. Sometimes, the sheer multitude of holidays necessitates eating alone. Some tolerate it. But others have learned to enjoy it. Anita Lo, of the cookbook “Solo:…
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How To Cook The Ottolenghi Way
“One person’s idea of cooking simply is the next person’s culinary nightmare.” This according to Yotam Ottolenghi, the Israeli-born, London-based chef and cookbook author whose vegetable-and-spice-forward recipes — in popular books including “Plenty” and “Jerusalem” — are widely considered to be as delicious as they are complicated. What, then, does Ottolenghi know from cooking simply?…
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Fried Harissa Chicken Wings For Hanukkah
Fried Harissa Chicken Wings Yields about 30 pieces Canola oil for frying 3 pounds chicken wings, split at joint, tips removed 8 ounces harissa (mild or spicy) 4 ounces olive oil 2 tablespoons honey In a large, wide pot, heat canola oil (enough to come up 1½ to 2 inches) to about 375˚ F. Pat…
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Yotam Ottolenghi Gets A Shout Out In New Rap Track
In British rapper Loyle Carner’s smooth new track, named after Israeli-British chef Yotam Ottolenghi, the chef gets a shoutout. “They ask about the bible I was reading,” Carner raps. “Told them the title was misleading labelled it Jerusalem but really it’s for cooking Middle Eastern.” He was referring to Ottolenghi’s kitchen classic, “Jerusalem,” one of…
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