Although Sephardi Jews were expelled from southern Italy in 1541 , their reputation as citrus farmers lives on, especially at Ristorante Quinoa in Florence, Italy.
This Passover, before or after reading the Haggadah, many Israeli Jews are likely to mention a casual but common Hebrew phrase: “We got past Pharaoh, we will get past this too.”
The story of Passover is about freedom and sacrifices made on the road to liberation, and this year it seems more relevant than ever. It might as well be about Ukraine.
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.
Moment editor-in-chief Nadine Epstein calls on the Jewish community to tackle anti-Semitism and COVID-19 at the same time by using the freedom of virtual seders to...
A year later, we speak every day, staying close during this pandemic. Helena, soon to turn 96, is quarantined alone inside her apartment on Manhattan’s Upper West Side. It’s a home filled with memories. Photographs, books and artwork, much of it from her travels, cover walls and shelves. But her kitchen calendar, once abrim with engagements—lunches, dinners, concerts, plays—is now blank.