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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You’ll Never Think Of Leftovers The Same Way Again
In ‘Now & Again’ (forthcoming September 4, 2018), Turshen ventures beyond the recipes, into the tricky why’s and wherefore’s of cooking, offering timetables for serving (how long can that chili and cornbread lunch last in your freezer?) options for sides to accompany main dishes, and options for ways to reinvent leftovers. Here, Turshen deals with…
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Recipes Amaze Your High Holiday Guests With This Beet Salad
Beet Salad with Poppy Seed + Chive Dressing SERVES 8 TO 10 I always like making unfussy vegetable dishes as part of more elaborate holiday menus. They add color and variety to your spread, and you can also rest assured your guests can fill their plates with something healthy. This beet salad is one of…
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How Chopped Liver Came To Signify Jewishness In Hollywood
Chopped liver and onions was my grandfather’s favorite dish. He would sit down at the kitchen table, loosen his belt, and prepare to dig into a heaping platter of the stuff while me and all my siblings turned up our noses. The mound of gray sludge interspersed with sauteed onions looked far from appetizing to…
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Recipes A Rosh Hashanah Menu With A Modern Twist
Rosh Hashanah is the Jewish New Year, a time of rebirth, of putting apples in everything, and of marking the passing of another year. There’s no better way to celebrate Rosh Hashanah than by rolling your sleeves up and getting into the kitchen to cook for everyone you love. Here are some recipes, new and…
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Recipes Labneh Ice Cream With Pistachio-Sesame Brittle
Makes about 1¼ quarts (1¼l) I’ve been eternally fond of Middle Eastern food ever since my hippie-dippie days of spreading hummus on honey-sweetened whole-wheat pita bread topped with alfalfa sprouts. Once I discovered the cookbooks written by Yotam Ottolenghi and Sami Tamimi, Anissa Helou, and Claudia Rodin, I realized that Middle Eastern cusine is a…
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Recipes Your Perfect Rosh Hashanah Side Dish: Baked Saffron Salad
Inspired by a Yotam Ottolenghi recipe, this rice is great because it feeds a lot of people, it’s foolproof since you cook it in the oven (which helps rice cook so much more evenly than it does on the stove top, leaving the cook calm), and you can prepare it ahead and reheat it before…
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Recipes Celebrate The Jewish New Year With Celebration Chicken
SERVES 8 to 10 Rosh Hashanah celebrates the Jewish New Year. There are a lot of symbolic foods associated with the holiday, most of them sweet to help usher in a sweet new year. This chicken is a bit of a Rosh Hashanah riff on the famous Chicken Marbella from the The Silver Palate Cookbook…
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Putting Kosher Restaurants On The Map — Literally
How long does it take to build a map of all the kosher restaurants in NYC? For Yossi Hoffman, creator of koshermap.nyc, a compendium of all vegan, vegetarian and kosher restaurants in the New York City area, the answer was a lifetime of preparation, and two weeks of intensive work. “I want it to be…
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Do You Dare To Try And Finish This Monster Deli Sandwich?
Kenny and Ziggy’s Deli of Houston, Texas presents a challenge to all their customers. It arrives in the form of the Zellegebetsky, touted as the sandwich that’s bigger than its name. It’s a colossal 8-decker sandwich on rye bread, corned beef, pastrami, turkey, roast beef, salami, tongue & Swiss cheese with cole slaw, Russian dressing…
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Your Rosh Hashanah Honey Might Cost More This Year Than Ever Before
Honey is one of the few foods in the world that can never go bad, but still qualifies as real food your grandmother would recognize. Since ancient times, honey has been a major part of many cultures, and Judaism is no exemption. On Rosh Hashanah, the Jewish new year, apples and honey are traditionally eaten,…
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Oliver Zabar Expands His Father’s Empire
The name Zabar looms over the New York food world, cornering the market on food markets, bakeries and wine shops. Eighty years and three generations of Zabars later, Zabar’s is still a family business. But Oliver Zabar, the son of patriarch Eli Zabar, is seeking to spread his own wings. The New York Times revealed…
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