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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 author-avatar 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...
Continue reading
06 May
2013 May-June, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Vegan Cooking: Deliciously Metaphysical

Posted by author-avatar Caitlin Yoshiko Kandil
July 25, 2019
3
Vegan food: A metaphysical delight!
Pages: 1 2
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Wine Talk of the Table
20 Mar
2013 March-April, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

Wine: Ambrosia of the Jews

Posted by author-avatar Sala Levin
February 18, 2021
0
The Torah is full of oenophiles: One of Noah’s first actions after emerging from the ark is to plant a vineyard, and the Five Books...
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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 author-avatar 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...
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02 Jan
2013 January-February, Jewish Art, Culture and Music - Moment Magazine, Jewish World, Talk of the Table

Notable Cookbooks

Posted by author-avatar 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...
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2012 July-August, Issues, Jewish Art, Culture and Music - Moment Magazine, Talk of the Table

The New Gene Cuisine

Posted by author-avatar Caitlin Yoshiko Kandil
July 25, 2019
0
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...
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2012 January-February, Issues, Talk of the Table

Cholent: The Truest of All Jewish Foods

Posted by author-avatar 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.
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11 Oct
2010 July-August, Talk of the Table

Talk of the Table | Borscht: Hot and Cold and Red All Over

Posted by author-avatar Joan Nathan
July 11, 2023
1
Borscht: Hot and cold and red all over
Pages: 1 2
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04 Oct
2010 March-April, Talk of the Table

Talk of the Table // The Wandering Eggplant

Posted by author-avatar Joan Nathan
May 21, 2025
1
Joan Nathan's eggplant journey
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