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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Matzo-Ball Bar Pops Up In L.A.
Despite the thaw we’re experiencing after an intense cold snap, we are still solidly in matzo-ball soup weather. Next week, the humble staple of the Ashkenazi culinary canon will be celebrated at the first official Kneydl Bar, a pop-up in L.A. dedicated to matzo balls. Organizers Elina Gitig, Sonya Sanford and David Andreone felt like…
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City Girl Coffee Brews Up Equality
With its ultra-timely mission around opportunities for women, Minnesota’s City Girl Coffee might seem like it sprung up as a caffeinated version of #TimesUp. But founder Alyza Bohbot had been thinking about gender disparity long before the current reckoning and last week’s Golden Globes. In fact, the seeds of her game-changing brand got planted nearly…
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Recipes Easy, Aromatic Turkey-Chickpea Stew
This fragrant, soul-satisfying dish is fast enough to make on a weeknight. If you don’t have lemongrass, don’t sweat it — the ginger, garlic and spices make it flavorful enough, though lemongrass does add an herbal-meets-citrus element that’s like nothing else. And if you don’t have fresh ginger, powdered works too — though you will…
The Latest
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Recipes How To Build The Perfect Jewish Pantry — And A Dozen No-Shop Dishes
I stared into the refrigerator during the recent cold spell and thought to myself, “I have nothing in the house.” What I meant was that the milk was running low, the fresh vegetables and fruit were at a minimum, and there was no raw beef, lamb, chicken or fish to cook. Loathe to go outside,…
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Kosher Pizza Goes Avant-Garde
It’s been a tough year for Basil, the upscale pizzeria turned Mediterranean restaurant that credits itself with bringing Kosher fine dining to trendy Crown Heights. First they sued a competing pizza restaurant, Calabria, for violating the halachic law of “hasagat givul,” which literally means boundary infringement and refers to unfair business competition that seeks to…
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9 Delis We Lost In 2017 — And 5 Set To Open Soon
Just when we thought 2017 had slunk off for good — let’s face it, the year stunk in myriad ways — word arrived about the closing of Caplansky’s, a nouveau-deli pioneer and beloved Toronto hangout. In a Facebook post, owner Zane Caplansky said that the eatery never recovered from a 2016 landlord-tenant spat that temporarily…
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Kosher Food Comes To Facebook HQ
It took almost 18 years, but kosher-observant employees at Facebook’s main campus in Menlo Park, California, finally have a kosher dining option. According to YNetNews, the venue — a large “caravan” that’s being called “Kosher Truck” — joins 11 other eateries at the company’s enormous headquarters. Kosher Truck, which is open to all of Facebook’s…
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Doctor Up A Cold-Weather Classic Like This Matzo Ball Maven
Like matzo balls, bagels used to be plain — or sesame if you were lucky. There were no pumpkin, jalapeño or asiago-cheese bagels on which to shmear your cream cheese. Now, it’s the matzo ball’s turn to diversify, and Dr. Susan Sandler, a creative kosher cook in suburban Philadelphia, is doing her part: She’s doctoring…
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Recipes Roasted Red Pepper Soup With Parmesan Basil Matzo Balls
Serves 4 For the soup 1 32-ounce carton of roasted red pepper and tomato soup (If you can’t find this in the supermarket, any prepared tomato soup will do.) ½ medium-size red pepper, cut in ¼-inch slices ½ onion cut into thin slices ½ cup half & half Chopped parsley to garnish the soup Put…
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Recipes Slow Cooker Sabzi (Persian Herb Soup) With Lamb-Mint Matzo Balls
Serves 8 For the soup 1 3-pound chicken 2 32-ounce cartons of prepared kosher chicken broth Juice of 1 lemon 1 parsnip, peeled and cut in half 1 carrot, peeled and cut in half 1 stalk of celery, peeled and cut in half 1 medium sweet potato, peeled and cut in quarters 1 leek, cleaned…
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Kosher Sushi Gets Gorgeous Makeover As Jewish Chefs Lead Vegan Charge
Call it nouveau vegan: As diners demand more healthful options, plant-based cuisine is having a moment — and Jewish chefs are leading the charge. One of the pioneers is Guy Vaknin, whose 5-year-old Beyond Sushi has exploded from a modest counter in Manhattan’s East Village to a five-restaurant chainlet. Days after Vaknin and his wife/business…
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