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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Was Jesus A Vegetarian — Along With An Ancient Jewish Sect?
When it comes to the history of vegetarianism, Jews have been swearing off meat for a very long time. “See, I give you every seed-bearing plant that is upon all the earth, and every tree that has seed-bearing fruit; they shall be yours for food,” it is written in Genesis 1:29. Many scholars take this…
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Recipes Vegetarian Sabbath Minestrone
Minestrone del Sabato (Italy) This classic minestrone soup comes from Rome’s Jewish community. A good minestrone soup should be thick with vegetables, pasta or rice and never watery. The vegetables can vary according to the season – turnip, leek, cabbage, broad (fava) beans, Swiss chard, or beet greens are all possible additions. Serves 4 3…
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Is This Max Brenner’s Next Move?
Spoiler alert: There is no actual Max Brenner. The “bald man” behind a wildly popular chain of chocolate-themed cafes is like an Israeli version of Betty Crocker or Colonel Sanders. There is, however, an Oded Brenner, who co-founded the chain with business partner Max Fichtman in a Tel Aviv suburb in 2006. His acrimonious 2012…
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Chef Tamar Adler Divulges Why She Doesn’t Take Pictures Of Her Food
It’s a commonly held belief that what we eat tells us a lot about who we are. But what about the bygone foods of yore? Tamar Adler is a Chez Panisse alum, veteran food writer and researcher – and a custodian of forgotten recipes. In her new book, Something Old, Something New, which like her…
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Recipes Tamar Adler’s Alligator Pear Salad
What is an alligator pear? Something familiar by a foreign name. It lived an abused if tolerable life, until one bright morning under the Nixon administration when it awoke to learn it would no longer be harassed with salads of chicken or lobster or anything. It would be left to stand on its own. It…
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Pickle-Flavored Ice Cream? It’s Hot!
Pregnant women may find themselves overjoyed at the idea of the two most common cravings — pickles and ice cream — combined. Head to the Upper West Side’s Lucky Pickle Dumpling Co., where you can get a pickle flavored soft-serve ice cream for a mere $5 if you’re feeling adventurous. The restaurant itself is a…
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Nigella Lawson Opens Up About Cooking As A Feminist
Nigella Lawson is flawless. She has a cooking show and her own line of cookware. Her new cookbook At My Table: A Celebration Of Home Cooking is a cozy glimpse into the friendly, reassuring world of home cooking. Angelina Jolie was going to play her in a movie. Blood, Bones and Butter is one of…
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Nigella Lawson’s Chocolate Olive Oil Mousse
I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favorite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavor to the mousse, it creates its smooth, soft…
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Nigella Lawson’s Emergency Brownies
This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the pan. And they can be turned into glorious sundaes: squodge into glasses with ice…
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A Very Jewish Foodie Rates Canada’s 100 Best Restaurants
It’s a tough job, but somebody’s got to do it. For four years, Toronto-based journalist Jacob Richler’s edited Canada’s 100 Best Restaurants, an annual ranking of fine-dining establishments across the Great White North. To much hoopla, Richler released this year’s list last week. Even if you’re not Canadian, Richler’s name might ring a bell. He’s…
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Recipes Estelle’s Chicken Soup
Makes about 6 quarts, serving 8 to 10 EQUIPMENT Large slotted spoon 10- to 12-quart stockpot Tongs INGREDIENTS 6 quarts chicken stock 1 (4-pound) chicken, preferably all-natural or organic, cut into 8 pieces 1 carrot, trimmed, peeled, and cut into ¼-inch cubes 1 small onion, cut into ¼-inch cubes 1 leek, white part only, trimmed,…
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