Talk of the Table | Soups that Bridge Time and Place
Jewish food has always been a mix of tradition and adaptation, shaped by the laws of kashrut, Shabbat practices and the ingredients available in the regions where Jewish communities settled.
Talk of the Table | When Is a Latke Not a Latke?
“When people make changes to latkes, be it with ingredients or toppings, they shouldn’t be hesitant.”
Talk of the Table | The Stew of Seven Tastes
The “Stew of Seven Tastes” actually has five ingredients, one of which is beef tongue, so it may just taste you back!
Talk of the Table | Hot Diggity Dog!
“He is the creature whose yells make night hideous, and whose wares make dreams that poison sleep,” began a Nashville newspaper’s 1886 characterization of the wienerwurst vendor.
Talk of the Table | The Versatile, Vengeful, Volatile Onion
A short history on how onions are used for Jewish cooking and the health benefits of onions of all varieties.
Talk of the Table | The Ever Malleable Marzipan
Strolling with my family through the charming streets of the Jewish Quarter in Toledo, Spain, last May felt like embarking on a journey through time.
Talk of the Table | The Locusts Are Coming!
Peering into the jar, I can see the little brown heads, eyes, bodies and wings of about 30 dried locusts.
Talk of the Table | A Chat with ChefGPT
It was with some trepidation that we decided to bring the matter of food to the great AI Oz.
Talk of the Table | A Feast to Celebrate 75 Years
In honor of Israel’s 75th birthday I created a menu that serves as a culinary representation of the newborn State of Israel in 1948, with dishes demonstrating the nascent nation’s human diversity
Talk of the Table | Waste with Taste: Peels, Stems, Tops and More
Recipes designed to minimize waste have been part of Jewish culture for generations.
Talk of the Table | Falafel: The Crunch that Binds or Ball of Confusion?
Let’s face it, Canada and the United States are not in conflict over the origins of the donut and which national brand is superior, Dunkin’ or Horton’s.
Talk of the Table | The Feast Before the Fast
Vered Guttman highlights the preparations that take place for the Yom Kippur pre-fast meal, and gives a recipe for Moroccan Sfenj Doughnuts.