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...
10
Dec
27
Oct
Moment Zoominar: 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…
18
Feb
Israel: A Mosaic of Ethnic Cuisines (SPONSORED)
Israel’s vibrant food scene has made this small Mediterranean country one of the most exciting culinary destinations in the world, pro...
11
Dec
Talk of the Table // Latke
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.
03
Sep
Test-Tube Burgers: Holy Cow?
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.”
14
Feb
Recipe: Bukharian Fried Fish and Stuffed Onions
Like most Jewish sub-groups, Bukharians, who lived for centuries in Central Asia, have an array of dishes they’ve carried with them thr...