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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art-garfunkel

Book Review | What Is It All But Luminous: Notes from an Underground Man by Art Garfunkel

“I have these vocal cords. Two,” the singer Art Garfunkel writes near the start of his intriguing book of impressionistic musings about his life, “They have vibrated with the love of sound since I was five and began to sing with the sense of God’s gift running through me.”

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Talk of the Table | Michael Twitty’s Kosher Soul Food

Chef Michael Twitty—a writer, culinary historian, cook and Hebrew school teacher—is an African American Jew (he converted at age 22) who uses his culinary prowess to explore the threads of his identity. In 2013, he became a well-known presence in culinary circles when he wrote an open letter to celebrity chef Paula Deen, which quickly went viral

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Author Interview // Mark Helprin

Much like the swashbuckling heroes of his popular novels, author Mark Helprin has led a life of great adventure. As a young man, Helprin served in the Israeli army, the Israeli air force and the British merchant navy, and he’s earned his living as an agricultural laborer, a factory worker, a military adviser, a Wall Street Journal columnist, a political speechwriter and much more.

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Book Review // When Basketball Was Jewish: Voices of Those Who Played the Game

In Farewell to Sport, published in 1938, the popular New York Daily News sports columnist Paul Gallico, when departing the world of sports to write fiction (The Poseidon Adventure later became one of his best-sellers), reflected on the wide variety of sports and sports figures he had covered.

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