Let’s Get “Nosh-talgic” with Rachel Packer
Jewish traditions and food have always gone hand-in-hand. From celebrating the holidays to mourning the passing of a loved one, food not only provides nourishment but comforts us as well. Join Rachel Packer, founder of MatzoBall Fitness, for a conversation about the love language of Jewish food and food as an expression of the Jewish soul. She also discusses “poverty cuisine” and how many of the traditional dishes we enjoy today were created out of the meager staples available to Jews at the time.
Charoset From Around the World & other Passover Specialties
There’s more to charoset than just apples, walnuts and sweet red wine. Chef Vered Guttman demonstrates how this symbolic Passover food is prepared around the world. She also makes homemade horseradish and other Passover specialties.
Culinary Travels with Joan Nathan
Cookbook author Joan Nathan in conversation with Moment Editor-in-Chief Nadine Epstein about her Jewish food adventures in Italy, France, Morocco, Israel, Vietnam and beyond.
Jane Ziegelman on Food and the American Story
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....
Stay Salty, Smoked Salmon
by Theodore Samets
Growing up, I was scared of lox.
Well, at least I thought it was lox. Turned out, the slimy, pinkish orange, cold fish I...
Montreal Bagels Do It Better
by Lily Hoffman Simon
The Mile End neighborhood in Montreal was the heart of the Canadian Jewish immigrant community. The region brought bagels and smoked meat...
Recipe: Bumuelos In Red Wine Sauce
Here's another great Hanukkah recipe. Jews of Spanish origin developed bumuelos or buñuelos—fritters or pancakes fried in olive oil and dipped in honey or sugar...