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.

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Paula Shoyer and The Instant Pot Kosher Cookbook

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.

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gluten free Passover desserts

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.

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