08
Aug
Culinary Lessons from a Libyan Prison
A year after he was arrested in Libya on charges of espionage and incarcerated for five months, Rafael Rafram Chaddad savors his freedom by sautéing...
26
Jul
From Pickles to Salmon, the Joys of Kosher-Style
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By
Sala Levin
The nostalgic tale of “kosher-style” foods
02
Jul
Is There a Secret Ingredient in the Jewish Relationship with Food?
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By
Moment
A wide-ranging discussion that includes food makers and thinkers Jami Attenberg, Sue Fishkoff, Ari Hart, Gil Marks, Allan Nadler, Joan Nathan, Yotam Ottolenghi, Mimi Sheraton, Michael Stern, Ruth Reichl, Claudia Roden, Shalva Weil and others.
02
Jul
Michael Pollan: High Priest of American Food
Michael Pollan, the poster boy of America’s “new food” movement, talks about the role his Jewish upbringing plays in his approach to food, his disagreements with Leviticus and how cooking for yourself is the key to healthy eating and changing the world.
13
May
Lebanon vs. Israel: A Delicious Culinary War
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By
Alix Mckenna
The Lebanese counterattack on Israel was carefully planned, precisely organized and ruthlessly executed by an army of 300. The mission: Unseat Israel as the hummus...
15
Jan
The Spicy Tale of India’s Jewish Cuisine
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By
Palak paneer, chana masala and the egregiously treif-sounding butter chicken may not scream “Jewish” and were highly unlikely to grace your grandmother’s holiday table. But...
02
Jan
Notable Cookbooks
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By
From Brooklyn to Jerusalem to the Greek isles, a new batch of Jewish cookbooks takes you on a whirlwind tour of Jewish gastronomy.
The Mile End...
28
Jul
The New Gene Cuisine
In Genesis, Jacob asks his father-in-law, Laban, to compensate him for 14 years of unpaid labor. His request is strange: all the speckled and spotted...
10
Jul
The Three-Hour Diet
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By
momentadmin
by Rebecca Borison
Thanksgiving never really manages to excite me. Yes, it’s nice to be with family, but the whole feast aspect just isn’t that novel....
05
Jan
Cholent: The Truest of All Jewish Foods
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By
Cholent as we know it today—a slow-cooking stew most commonly comprised of potatoes, barley, beans and beef—likely got its start in the late 12th or early 13th century, according to Gil Marks, author of Encyclopedia of Jewish Food.
23
Sep
Jane Ziegelman on Food and the American Story
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By
97 Orchard, by Jane Ziegelman, tells the story of five immigrant families living on Manhattan's Lower East Side at the turn of the twentieth century....