couscous
12 Sep
2018 September-October, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Talk of the Table | The Power of Couscous

Posted by author-avatar
3
Throughout the Maghreb, couscous was traditionally prepared by groups of women, family and friends, who helped each other pass the long hours it took to make. First, they spread semolina wheat, bought by the men and freshly ground, onto a large round platter, sprinkling it with salted water and sometimes flour.
Continue reading
gluten free Passover desserts
15 Mar
2018 March/April, Food, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Talk of the Table | A Naturally Gluten-Free Holiday

Posted by author-avatar
1
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.
Continue reading
14 Dec
2017 November-December, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

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

Posted by author-avatar
2
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
Continue reading
17 Jul
2017 July-August, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

The Lost Magic of the Wooden Pickle Barrel

Posted by author-avatar
16
Blond and rather slender for its type, a pickle barrel stands by the takeout counter of the famous Washington, DC delicatessen Wagshal’s. Lined with plastic, it may satisfy a certain nostalgia but amounts to no more than a storage unit on the bulk-bin grocery aisle—a pale iteration of the big-bellied, oak casks I remember from my childhood.
Continue reading