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.
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.
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.