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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‘Black Seed’ Opens In The Ace Hotel — With Lines Around The Block
If you’d found yourself above 8th Street in Manhattan, and craved one of Black Seed’s near-perfect bagels, you were out of luck – until this week. Noah Bernamoff’s white-hot artisan-bagel upstart has opened a gleaming new store inside the hip Ace Hotel at 29th and Broadway. It’s the bagelry’s fourth location. It’s alsoa the first…
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Has The Jewish-Created American Hot Dog Finally Assimilated?
The story of the New York hot dog is the story of the Jews, and the story of the American hot dog fits squarely in the purview of one Nathan Handwerker. What’s so Jewish about all-beef hot dogs? Historians follow the hot dog trail all the way back to Roman emperor Nero’s cook Gaius, who…
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Vegan Shwarma Is Taking Tel Aviv By Storm
What is the shwarma experience? It’s an indulgent pita sandwich dripping with fresh salads, tahini sauce dribbling down the sides, vegetables and amba. A couple of crispy fries topping the entire concoction never hurts. Oh, and it’s filled with shawarma. At new restaurant Sultana, that shawarma is completely vegan, harming zero animals in its making….
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Meet The Canadian Woman Who’s Breaking The Glass Bong Ceiling
Legal pot in Canada has sparked a massive, sometimes wild growth industry. But in one aspect, the new boss is the same as the old boss, to paraphrase The Who: Almost all public cannabis companies are run by men. Alison Gordon is the only exception. The CEO of 48North Cannabis Corp, Canada’s first licensed producer…
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How Crisco Overtook Schmaltz In American Jewish Cooking
“Crisco Recipes For The Jewish Housewife” was a slim, 77-paged piece of marketing material slash cookbook, manufactured by Proctor and Gamble and copyrighted in 1933. Crisco, the first brand of shortening to be made entirely of vegetable oil, happened to be neither dairy nor meat, making it the perfect product to hawk to Yiddish speaking…
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This Israeli Startup Promises To Keep Pizza Fresh For 8 Weeks
Vacuum packing is ideal for some food products but other items are too delicate to survive the process without being squashed, says Michel Habib, founder and chairman of Israel-based Timeless Foods Technologies Ltd. Founded in 2012 and based in Ramat Gan, a town in the Tel Aviv area, Timeless Foods develops a firm disposable plastic…
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Yes, A Poppyseed Bagel Can Make You Fail A Drug Test
Who doesn’t enjoy a nice, warm chewy bagel first thing in the morning? Well, if you’re about to take a drug test, as the Washington Post reported, you might want to opt out. The poppies on poppyseed bagels are gleaned from opium poppies, which contain trace amounts of morphine that may wreak havoc on drug…
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Recipes Summer Caprese Salad With Nectarines
Stone Fruit Caprese I am a huge fan on Caprese salads. It’s pretty hard to beat tomatoes, basil and good mozzarella cheese. During the hotter months I lean towards simple, fresh salads. At the moment the markets are bursting with summer fruit, so I decided to mix up an old Italian classic. Instead of tomatoes…
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Anthony Bourdain’s Beloved ‘Pastrami Queen’ Expands To Times Square
Pastrami Queen’s been open for 60 years and it’s showing no signs of slowing down. This deli, known for its signature oversized pastrami on rye, stuffed with mounds of the meat, was Anthony Bourdain’s New York deli go to. It is now expanding to a location inside the Pearl Hotel, in Times Square. The menu…
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‘Foodzilla’ Melissa Mayo Opens An International Cooking School
Who is Foodzilla, otherwise known as Chef Melissa Mayo? Melissa Mayo has cooked for Hollywood notables like Hans Zimmer (the man behind every movie soundtrack you’ve ever loved) and Jeffrey Katzenberg (who, in his time at Disney and Dreamworks, oversaw the production of some of the most iconic films of all time, like Shrek and…
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Before Hummus, There Was Arbes
The ownership of hummus, that mashed chickpea puree whose ascendance to the higher echelons of trendiness might have come as a surprise to those who’ve been eating it for years, has always been a sticky question. Does it belong to the Jews, seeing as it is one of the tentpole foods of Israel? Does it…
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