Saturday , 25 March 2017
Home -> Series -> Talk of the Table

Talk of the Table

The Delectable Dumpling Diaspora

Their seemingly modest appearance belies their multicultural significance, manifold incarnations and long history. Read More »

American Whiskey’s Jewish Spirit

The proverbial liquor cabinet in the collective consciousness of American Jewry contains only a handful of familiar—and unquestionably eccentric, nostalgia-soaked—libations... Read More »

Talk of the Table // Ethiopian Food

Ethiopian food, famous for its spicy stews and the spongy flatbread called injera, burst onto the international food scene—especially in the United States—in the 1970s and 1980s, when thousands of Ethiopians fled political turmoil in their home country. Read More »

Talk of the Table // Shakshuka

Shakshuka on a plate

For years, falafel was Israel’s iconic food, its global culinary ambassador. But in recent years, another Israeli dish with working-class roots has become a major player in the game of street-food diplomacy: the savory tomato and egg mixture called shakshuka. Read More »

Talk of the Table // Olive Oil

It’s the time of the year when we begin to talk about oil. Not just the kind that heats homes, but the kind that burned in the Tabernacle of the Temple—that is, olive oil. Read More »

Talk of the Table // Paprika

Paprika

Among the trendy ingredients today’s chefs are adding to their repertoires, paprika is the latest darling. Cooks either sprinkle the bright red spice—made of dried and ground red chili peppers—on top of their creations or swirl it with oil to add a crimson hue. Read More »

Slivovitz: A Plum (Brandy) Choice

For many Jews, slivovitz—the Eastern European plum brandy—is wrapped in nostalgia, evoking memories of irascible relatives downing fiery shots over Yiddish banter, or the mysterious bottle at the back of your grandmother’s pantry, revealed only during Passover seders. Over the years, slivovitz has become a distinctly Jewish beverage, one to rival Manischewitz wine, and a popular social lubricant to celebrate the good times and lament the bad. Read More »

Recipe: Bakhsh

Green Pilaf in a Bag. Adopted from Ammun Kimyagarov’s Classic Central Asian (Bukharian) Jewish Cuisine and Customs Ingredients 2/3 lb. / 300g meat (beef or lamb are typical) 1 lb. / 450g white rice 1/4 lb. /115g liver 1 cup beef or mutton fat or 1/4 cup vegetable oil 4 bunches cilantro, finely chopped 1/2 teaspoon ground black pepper salt ... Read More »

The Stimulating Story of Jews and Coffee

Jews and coffee share an invigorating history. Read More »

From Pickles to Salmon, the Joys of Kosher-Style

The nostalgic tale of "kosher-style" foods Read More »