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 Natasha Feldman Rages Against The Instagram Food Machine
Celebrity chefs abound on the television these days. You know, with their perfect three thousand dollars knives, their whip-sharp cutting skills and their picture-perfect dinner creations. The gap between the home kitchen and the restaurant kitchen is ever-widening. Gone are the days when you went to the diner to eat a heaping pile of sloppy…
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This Year’s James Beard Awards Look Pretty Israeli
The James Beard awards can make or break a restaurant’s reputation. Given out yearly, they ignite the culinary world, have the power to raise profiles and prices ,and let the media know which chefs are on the rise. In its 28 years of existence, the James Beard awards have yet to recognize a kosher establishment…
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Recipes This Passover Survival Guide Is Everything
Passover is a rough time of year. Deep down, all Jews know this. It is when we ask ourselves the four questions: 1.Why do we bother? 2.Why do we bother? 3.Why do we bother? 4.Why do we bother? If this is that time of the year when you begin to contemplate divorce or conversion to…
The Latest
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Manischewitz Just Started Making Frozen Pre-Sliced Gefilte Fish For Your Passover Seder
If you’ve ever felt a desperate craving for some gefilte fish, perhaps with a delicate sprinkling of paprika on top or a slightly less delicate dipping-into-horseradish, you already know that the cook time (a wretched hour-and-a-half) is far, far too long. For years, Jews (who else eats gefilte fish?) have waited by boiling pots in…
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Why Host A Seder When A Restaurant Will Do It For You?
It’s been a banner year for Jewish dining, from nouveau delis to artisan Ashkenazi. That means you’ve got a dazzling array of choices if you’re inclined to celebrate Passover 2018 in a restaurant. Whatever your palate, mood, or style, there’s a restaurant seder to match; we’ve rounded up some of the best. The nouveau-traditionalist seder:…
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Alon Shaya on #MeToo, Weed Recipes and His Jewish Heritage
Is Alon Shaya cooking’s new socially conscious heir apparent? In his new restaurants, Saba and Safta, he’s planning to pay competitive wages far and above the median average payscale of restaurant employees, and provide health benefits, continuing education, and mandatory cultural training on a regular basis. In his new cookbook, Shaya, an ode to the…
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Nur NYC Has The Best Brunch In Town — All The Way From The Middle East
If you’re like me and love the variety of a brunch but hate the procedure of it, from the endless line of hungry people to the fight for the last breadstick, maybe it’s time for you to try a new kind of brunch. At Nur, the new Middle Eastern joint in Flatiron that’s been open…
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The Truth About Kosher Salt
From Himalayan salt that looks like solid pink marble to the glittery flakes of truffle salt, the world of salt is a colorful, diverse place, so why are so many chefs still stuck on kosher salt? Kosher salt isn’t necessarily kosher. In fact, lots of salts labeled kosher aren’t kosher at all. The original purpose…
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Throwback Thursday: ‘Bomb Thrown In Bagel Bakery’, 1958
From the Forverts on 10/25/1958: “A homemade bomb was thrown inside a bagel bakery in Howell Township, New Jersey. It’s believed to have been thrown by anti-Semites. A fire broke out but was quickly extinguished and fortunately nobody was wounded. The bomb was flung in at 4 a.m. when the bakers weren’t there. This bakery…
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Montreal’s Bagel Wars Are Heating Up
Who would dare wade into the decades-long war between Montreal institutions Fairmount Bagel and St.-Viateur Bagel? Craig Buckley, that’s who. The Montreal-born owner of Ottawa’s Kettleman’sbagels is eyeing an ambitious expansion that would land him at the doorstep of formidable competitors. The Ottawa Business Journal broke the news last week. Kettleman’s will buy “one of…
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Quinoa Will Save Millions Of Jews From Starvation This Passover
A Brief History of Quinoa You’ll probably be shocked to hear that quinoa used to be the poor man’s food. (Whole Foods clearly didn’t get that memo.) When the Spanish invaded South America, they mocked the grain and called it “food for the Indians”. They forbid the cultivation of the grain, and the Incas (who…
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