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 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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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…
The Latest
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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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A Healthier Sweetener From The Land Of Milk And Honey
Jews and sugar substitutes go way back; Sweet ‘n’ Low, possibly the mother of all artificial sweeteners, was created by the Eisenstadt family in the 1950s. Now comes word that an Israeli company is sweetening the pot. Heylo, a Tel Aviv startup, is unveiling an all-natural “patented sugar alternative” that promises all the decadence with…
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With ‘Beyond Sushi’, Kosher Industry Is Going Increasingly Vegan
The same week the Forward reported on the decline of kosher dairy restaurants in Manhattan, we learned that kosher vegan chain Beyond Sushi opened its sixth New York location – on a pricy Soho block, no less. The timing didn’t strike us as a coincidence. High-design, moderately priced quick-service restaurants are conquering New York; why…
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The Jewish Side Of Freds at Barney’s — Michael Cohen’s Favorite Lunch Spot
In one of the most expensive neighborhoods in the world, lives one of the most expensive stores in the world, and inside that store lives one of the most beloved restaurants in the world. I’m speaking of course about the Upper East Side, about Barney’s, and about Freds. Because when we talk about Barneys, we…
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Breads Bakery Rolls Out A New Line Of Cheesecakes In Time For Shavuot
I won’t mince words here: Cheesecake is the pinnacle of human creation. We can thank Greece for the splendid innovation of the cheesecake, but these days it seems like Jews are at work crafting the most scrumptious cheesecake. May is the holiday when the sun removes its winter hat, when flowers poke their heads above…
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