Talk of the Table | Waste with Taste: Peels, Stems, Tops and More
Recipes designed to minimize waste have been part of Jewish culture for generations.
18
Jan
22
Nov
From 2009 | The Pomegranate: A Rich and Holy History
Pomegranate designs were embroidered on the robes of the ancient high priests and adorned King Solomon’s temple
15
Nov
Talk of the Table | Falafel: The Crunch that Binds or Ball of Confusion?
Let’s face it, Canada and the United States are not in conflict over the origins of the donut and which national brand is superior, Dunkin’ or Horton’s.
28
Sep
Talk of the Table | The Feast Before the Fast
Vered Guttman highlights the preparations that take place for the Yom Kippur pre-fast meal, and gives a recipe for Moroccan Sfenj Doughnuts.
04
Apr
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
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.
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 convened by Moment Magazine this week held a spirited debate, moderated by C-SPAN Communication’s Director Howard Mortman, over the best topping for a latke. Following the debate a virtual audience voted on their preference.
Traditional favorites applesauce and sour cream came in at 33% and 30%. Ketchup suffered a significant defeat, despite a brilliantly argued defense that pointed out the vitriol that ketchup-on-latkes eaters are routinely subjected to. Appl- sou- sauce came in third with 25% of the vote, followed by hot sauce and ketchup.
Here are some of the arguments put forward on behalf of various toppings:
Comedian and author Barry Friedman argued for applesauce based on the major role the apple plays in biblical...
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.