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.
My Life in Recipes with Joan Nathan and Robert Siegel
Joan Nathan talks about her life, family history, and her many adventures discovering Jewish cuisine from around the world.
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 | 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.
From 2009 | The Pomegranate: A Rich and Holy History
Pomegranate designs were embroidered on the robes of the ancient high priests and adorned King Solomon’s temple
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.
Talk of the Table | Adventures with Gefilte Fish
When my grandmother was 16, circa 1905, she journeyed alone from Smargon (in today’s Belarus) to Ellis Island
For the Love of Chocolate with author Michael Leventhal in conversation with Sarah Breger
Who doesn’t love chocolate? Whether you eat it as candy, bake with it to make desserts or simply drink it on a cold day, chocolate has the ability to soothe the soul. But did you know that Jews were an integral part of the chocolate trade centuries ago, helping to introduce chocolate to countries around the world? Michael Leventhal, editor of Babka, Boulou & Blintzes and author of The Chocolate King shares the journey of Jews and chocolate, dating back to the 1600s, a sweet pairing that was Beshert, “meant to be.” Leventhal is in conversation with Moment editor Sarah Breger. This program is sponsored by Moment’s Beshert project.