Foie Gras: The Indelicate Delicacy
Foie gras—the controversial and expensive delicacy described by the renowned food encyclopedia Larousse Gastronomique as “one of the jewels in the crown of French gastronomy”—is made from the liver of a specially fattened duck or goose
Study all Night: The Story of Jews and Coffee
Jews and coffee share an invigorating history.
Buon Appetito! Rome’s “Jewish Soul Food”
Open Sesame: The History of Halvah
Voila! French Jewish Food Arrives!
Stuffed Cabbage: A Comfort Food for All Ages
What you call it usually depends on where your grandmother came from.
Culinary Lessons from a Libyan Prison
From Pickles to Salmon, the Joys of Kosher-Style
The nostalgic tale of “kosher-style” foods
Is There a Secret Ingredient in the Jewish Relationship with Food?
A wide-ranging discussion that includes food makers and thinkers Jami Attenberg, Sue Fishkoff, Ari Hart, Gil Marks, Allan Nadler, Joan Nathan, Yotam Ottolenghi, Mimi Sheraton, Michael Stern, Ruth Reichl, Claudia Roden, Shalva Weil and others.
Michael Pollan: High Priest of American Food
Michael Pollan, the poster boy of America’s “new food” movement, talks about the role his Jewish upbringing plays in his approach to food, his disagreements with Leviticus and how cooking for yourself is the key to healthy eating and changing the world.