Food Archives

2011 July-August, Jewish Art, Culture and Music - Moment Magazine

Recipe for Libyan Chraime

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June 1, 2017

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(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...

2011 July-August, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Culinary Lessons from a Libyan Prison

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Daniella Cheslow

July 25, 2019

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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

2013 July-August, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

From Pickles to Salmon, the Joys of Kosher-Style

Posted by

Sala Levin

July 25, 2019

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The nostalgic tale of "kosher-style" foods

02 Jul

2013 July-August, Big Questions, Talk of the Table

Is There a Secret Ingredient in the Jewish Relationship with Food?

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Moment

June 21, 2024

3

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.

Pages: 1 2

02 Jul

2013 July-August, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Michael Pollan: High Priest of American Food

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Caitlin Yoshiko Kandil

July 25, 2019

2

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.

Pages: 1 2

13 May

2011 March-April, Israel, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Lebanon vs. Israel: A Delicious Culinary War

Posted by

Alix Mckenna

March 11, 2024

1

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...

06 May

2013 May-June, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Vegan Cooking: Deliciously Metaphysical

Posted by

Caitlin Yoshiko Kandil

July 25, 2019

3

Vegan food: A metaphysical delight!

Pages: 1 2

15 Jan

2013 January-February, Jewish Art, Culture and Music - Moment Magazine, Jewish World, Talk of the Table

The Spicy Tale of India’s Jewish Cuisine

Posted by

Sala Levin

July 17, 2024

3

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

2013 January-February, Jewish Art, Culture and Music - Moment Magazine, Jewish World, Talk of the Table

Notable Cookbooks

Posted by

Sala Levin

July 26, 2024

2

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...

2012 July-August, Issues, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

The New Gene Cuisine

Posted by

Caitlin Yoshiko Kandil

July 25, 2019

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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...

Culture, Latest

The Three-Hour Diet

Posted by

momentadmin

October 11, 2012

1

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....

2012 January-February, Issues, Talk of the Table

Cholent: The Truest of All Jewish Foods

Posted by

Sala Levin

July 25, 2019

0

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.