Talk of the Table | The Horseradish Chronicles
I slumbered eyes-open through childhood seders, bored out of my mind, wondering if that meant I was the Wicked Son, or in my case, the Wicked Daughter, who counted even less.
Talk of the Table | A Persian-Flavored Purim
This year for Purim, which begins on the evening of February 25, why not celebrate with a dish that evokes the setting of the Megillah (the story of Queen Esther) in ancient Persia?
Talk of the Table | The Great Topping Debate
Hanukkah’s great culinary divide runs right across my brother Paul Freedman’s dining room table in suburban Pelham, New York.
Talk of the Table | Fasting for Body and Soul
Eitan Okun only eats between the hours of 8 and 10 p.m., or, on days when he rides his bike, from 6 to 8 p.m.
Talk of the Table | Timeless Jewish Foods
During the coronavirus quarantine, I spent several months cooking for, and helping, my daughter Merissa in New Orleans, where she was recovering from surgery.
Talk of the Table | Rice and Beans for Passover?
Conservative rabbi Amy Levin always makes lentil soup on Passover—but never in her grandmother’s pots.
Talk of the Table | A Savory Georgian Feast
Nestled between the shores of the Black Sea and the Caucasus Mountains, the country of Georgia is a land where different cultures
Talk of the Table | Jews and ’Shrooms
When a student of the famous Talmudic sage Rabbi Gamliel doubted the majesty of the World-to-Come
Talk of the Table | The Crock-Pot & the Sabbath Stew
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now a must-have in every kitchen.
Talk of the Table | Simple Salads for Summer Nights
Summer Salad Recipes, Fatoush salad, Charred Eggplant salad, Moroccan carrot, matbucha
Talk of the Table | The Foods of Passovers Past
Once-favorite Passover dishes like russell, schav and even kugel are being replaced by healthier dishes that are easier to prepare.
Manna Is Real and Not So Heavenly
The description of manna in the Bible matches what Danin found in the Sinai Desert. He soon discovered that the white drops on the shrub’s stems were the digestive byproduct of insects that feed on the plant’s sap, known as honeydew. The secretion, formed at night, is loaded with sugar. The sweet liquid hardens to the form of white granules and is still collected from spring to early fall in many places in the Middle East today.