03
Sep
Study all Night: The Story of Jews and Coffee
Jews and coffee share an invigorating history.
09
Aug
Buon Appetito! Rome’s “Jewish Soul Food”
-
By
Alison Morse
by Alison Morse
Most days, Attilio Pavoncello, an Italian Jew and amateur chef, can be found on Via Portico D’Ottavia, the main street of Rome’s former...
08
Aug
Halvah Filo Cheesecake
Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman
Makes 14 to 16 servings
Filo crust
2 filo pastry leaves
1/2 cup (1 stick) unsalted butter, melted
Filling
4 eggs plus...
08
Aug
Open Sesame: The History of Halvah
by Nevin Martell
The first time I tasted halvah was on Manhattan’s Lower East Side after a long night on the town. I wandered into a...
08
Aug
Voila! French Jewish Food Arrives!
Joan Nathan, the queen of Jewish American and Israeli cookbooks, takes to the old continent in her new book, Quiches, Kugels and Couscous: My Search for...
08
Aug
Stuffed Cabbage: A Comfort Food for All Ages
What you call it usually depends on where your grandmother came from.
08
Aug
Recipe for Libyan Chraime
(Serves 4)
Ingredients
1 cup soy oil
olive oil, for frying
1 onion, sliced into rings
A head of fresh garlic, coarsely chopped
1 tsp. hot paprika
1 tsp. salt
1 tsp. ras al...
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
-
By
Sala Levin
The nostalgic tale of “kosher-style” foods
02
Jul
Is There a Secret Ingredient in the Jewish Relationship with Food?
-
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
-
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...