Cookbook author Joan Nathan in conversation with Moment Editor-in-Chief Nadine Epstein about her Jewish food adventures in Italy, France, Morocco, Israel, Vietnam and beyond.
For many Jews, Passover is about what you can’t eat. Those who observe the holiday’s dietary rules must avoid chametz: wheat, rye, spelt, barley or oats. But because these ingredients—with the exception, sometimes, of oats—also happen to be the primary sources of gluten in our food, the Passover diet and the gluten-free diet actually look a lot alike.
Hanukkah was really only about one thing when I was growing up. It wasn’t the presents—they were generally small and unexciting…
In the story of Hanukkah—the cruel reign of Antiochus, the unlikely victory of Mattathias and his sons, the one cruse of sacred oil left in the plundered Temple that burned for eight days—there is no mention of money.
Israel’s vibrant food scene has made this small Mediterranean country one of the most exciting culinary destinations in the world…
Growing up by the sea in Belle Harbor, New York, five decades ago, I never heard of a Hanukkah doughnut. In my Ashkenazi family, Hanukkah fare was potato latkes, served with sour cream and my mother’s freshly made applesauce, or as an accompaniment to brisket.
In Genesis, God granted humans dominion over animals. In modern times, that dominion has spawned one of the planet’s biggest threats: a livestock industry that spews greenhouse gases, guzzles resources and renders the lives of billions of animals brutish and short. Last August, vexed by the problem, a Dutch physiologist named Mark Post came up with a solution: a burger no cow had to die for. He called it the “test-tube burger.”
