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
04
Apr
15
Feb
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.
17
Aug
Rosh Hashanah in an Instant with Cookbook Author Paula Shoyer
Known as the “Kosher Baker,” Paula Shoyer goes beyond desserts in her new book, The Instant Pot Kosher Cookbook. Paula demonstrate how to prepare beet and quinoa salad as well as tzimmes, using an instant pot. Don’t have an instant pot? No worries! Paula also share how to make these dishes the traditional way. Perfect for prepping for the upcoming Jewish holidays.
23
Mar
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.
10
Dec
The Great Latkes Topping Debate of 2020
Washington, DC -- December 10, 2020 -- Combining what many believe to be Jews’ favorite pastimes —arguing and eating—a panel of experts...
27
Oct
Culinary Travels with Joan Nathan
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.
15
Mar
Talk of the Table | A Naturally Gluten-Free Holiday
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.
06
Dec
The Great Hanukkah Clanging
Hanukkah was really only about one thing when I was growing up. It wasn’t the presents—they were generally small and unexciting…
06
Dec
Gelt-y Pleasures for All Ages
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.
12
Sep
Israel: A Mosaic of Ethnic Cuisines
Israel’s vibrant food scene has made this small Mediterranean country one of the most exciting culinary destinations in the world…