Talk of the Table Archives

18 Nov

2013 November-December, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Foie Gras: The Indelicate Delicacy

Posted by

Eileen Lavine

September 3, 2019

2

Foie gras—the controversial and expensive delicacy described by the renowned food encyclopedia Larousse Gastronomique as “one of the jewels in the crown of French gastronomy”—is made from the liver of a specially fattened duck or goose

03 Sep

2013 September-October, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Study all Night: The Story of Jews and Coffee

Posted by

Eileen Lavine

May 11, 2021

22

Jews and coffee share an invigorating history.

2011 September-October, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Buon Appetito! Rome’s “Jewish Soul Food”

Posted by

Alison Morse

July 25, 2019

0

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

2011 May-June, Jewish Art, Culture and Music - Moment Magazine

Halvah Filo Cheesecake

Posted by

Nevin Martell

May 15, 2025

0

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

2011 May-June, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Open Sesame: The History of Halvah

Posted by

Nevin Martell

December 3, 2019

15

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...

2011 January-February, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table, World

Voila! French Jewish Food Arrives!

Posted by

Eileen Lavine

July 25, 2019

0

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...

2011 September-October, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Stuffed Cabbage: A Comfort Food for All Ages

Posted by

Eileen Lavine

April 21, 2022

2

What you call it usually depends on where your grandmother came from.

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

Recipe for Libyan Chraime

Posted by

Rafael Chaddad

June 1, 2017

0

(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

Posted by

Daniella Cheslow

July 25, 2019

0

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

0

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?

Posted by

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

Posted by

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