Podcasts about jewish cuisine

In the next episode of Eating at a Meeting Podcast LIVE, I'm thrilled to host Susan Barocas, a chef, writer, and co-founder of Savor Experience, to share her insights on the depth and diversity of Jewish cuisine. With Passover approaching, Susan will lead us on a journey through the intricate flavors, rituals, and stories that have shaped this rich culinary tradition over millennia. This episode will offer a unique opportunity to delve into the heart of Jewish culinary practices, spotlighting ancient recipes that have been passed down through generations alongside contemporary adaptations that continue to honor and celebrate Jewish heritage. Susan's profound understanding and innovative approach to cooking will shed light on how food serves as a powerful medium for conveying history, culture, and community values.  Our conversation will explore how Susan's commitment to healthy, reduced waste, and seasonal cooking intersects with her focus on Jewish food, culture, and history—particularly that of Sephardic Jews, who, like Susan, trace their lineage back to the Jews expelled from Spain in the 14th and 15th centuries. We'll discuss the fascinating ways food travels across borders and how the distinct cuisine of the Jews of Spain became both a marker of identity and a source of peril during the Inquisition. Susan will also introduce us to some traditional Jewish dishes, many of which are centuries old, that embody principles of seasonal, local, and waste-free cooking. From Ashkenazic noodles made from old bread to Sephardic dishes that creatively use spinach stems and zucchini peels, these recipes are not just about sustenance but also inclusivity, offering a table where everyone is welcome. Join us for this captivating exploration of Jewish cuisine. Whether you're a culinary professional, a meeting planner seeking to understand better how and what to feed your Jewish attendees, or simply a lover of good food and rich traditions, this episode promises to be an enlightening experience. Get ready to be inspired by the stories and flavors that have sustained and enriched Jewish communities across the globe, and discover how you can incorporate these timeless traditions into your own culinary practices.  Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

The best of all worlds: Jewish and Italian food from award winning cook and author Benedetta Guetta. Benedetta Jasmine Guetta is an Italian food writer and photographer. She was born in Milan, but she lives in Santa Monica, California. In 2009, she cofounded a website called Labna, the only Jewish/Kosher cooking blog in Italy, specializing in Italian and Jewish cuisine. Since then, she has been spreading the word about the marvels of Italian Jewish food in Italy and abroad, teaching the recipes of the cuisine to a growing number of people in cooking schools, synagogues, and community centers, among other institutions. Her work has been featured in numerous news outlets in Italy and abroad, including the Washington Post, Cosmopolitan, Elle à Table, Saveur, and Tablet. Guetta has previously coauthored two cookbooks in Italian; Cooking alla Giudia: A Celebration of the Jewish Food of Italy is her first English-language cookbook.

The multi-talented trained chef, dietician and cookbook author, Micah Siva, shares her passion for reimagining traditional dishes with a health-conscious, plant-based approach to Jewish cooking. Whether you're a foodie looking for new inspiration or simply curious about the intersection of culture and cuisine, tune in to discover the world of plant-forward Jewish cuisine. In this episode you'll hear:3:00 – What sparked Micah's love of food?6:30 – Micah's education and professional journey11:10 – Micah's online presence16:30 – Micah's cookbook18:40 – Modern versions of Micah's favourite childhood foods including a vegan matzah ball25:00 – Tips on becoming a food blogger27:45 – Micah's book tour Thank you to our presenting sponsor prolon®. If you use the following link, Alternative Food Network may receive a small commission from your purchase. Save 15% with discount code AFN15 here. CREDITS:Executive Producer and Host: Esther GarfinSound Recording and Editing: Will Crann As referenced in the episode: Guest Link: https://www.noshwithmicah.com/Institute of Culinary Education: https://www.ice.edu/Receive $10 off your order of $50 or more with code PLANTBASED10 at https://www.trueleafmarket.com/Subscribe to Alternative Food Network's newsletter here.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sonya Sanford, author of  "Braids: Recipes From My Pacific Northwest Jewish Kitchen." The child of Ukrainian immigrants, Sanford grew up in Seattle and is the first born American in her family. She is a chef, writer, and podcast host, and has been studying cuisine in the diaspora for more than 15 years. “Jewish food differs in any region,” Sanford says. “That's because of what's available to people and what the cultural trends are.”  Sanford talks about her culinary journey, attributes of Pacific Northwest Jewish cuisine, and why her book is called, “Braids.” It is - and isn't - what you think. She also shares her recipe for marionberry rugelach, as well as cooking tips and her cooking philosophy. “If there's a part of you that wants to cook, that's the most important ingredient,” Sanford says. Learn more at Sonyasanford.com, follow her on Instagram @sonyamichellesanford, and subscribe to Sonya Sanford on substack. Get the recipe and read the highlights at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On the one hand, "Jewish cuisine" or "Jewish food" is difficult to define, because it is influenced by the foods in the many countries where Jews have emigrated to, and it's as diverse and adaptive as the Jewish people themselves.  On the other hand, there is indeed something we can call "Jewish food," characterized by a rich tapestry of flavors, ingredients, and cooking techniques, and influenced by the dietary laws and culinary traditions found in Jewish religious texts. Jewish cuisine celebrates diversity while at the same time serving as a unifying element for a commuity that has been dispersed across the world.  Let's explore this together in today's episode.  —————— Support this podcast today at JoyfulVegan.com/Donate Visit my website: JoyfulVegan.com Join me on an all-inclusive vegan trip: JoyfulVeganTrips.com AFFILIATE PARTNERS: Nama Juicer — Use this link and coupon code COLLEEN20 and get 20% off my favorite juicer. Plaine Products — Use this link and coupon code "compassion" for 15% off my favorite zero waste bath and body products. Complement — Use this link and coupon code "joyfulvegan" and get 10% off my favorite supplements. Thank you for listening.

Jew-ish cookbook author Jake Cohen is back with a new cookbook, I Could Nosh: Classic Jew-ish Recipes Revamped for Everyday. Cohen joins us to discuss how to make modern Jewish cuisine accessible for everyday cooking, and take calls from our listeners.   Recipe: Apples & Honey Snacking Cake  The "Apples And Honey Snacking Cake," from Jake Cohen's cookbook "I Could Nosh." (Courtesy HarperCollins)   Makes 1 (9-inch) square cake Prep Time: 20 minutes, plus cooling time Cook Time: 45 minutes  Like every schmuck in the Northeast, I go apple picking in the fall with my family. And while it's mainly for the photo ops, we do always end up leaving with a bushel of apples that I have to bake my way through. This is the cake I revisit every fall on repeat, doubling as the perfect dessert to serve for Rosh Hashanah. The batter itself blends olive oil and applesauce to create the best crumb, while remaining moist for days, making it a great bake-ahead option. Kissed with honey and packed with chunks of apples, it's just as delightful for a sweet breakfast as it is for a late-night snack eaten hunched over the sink.  1 cup olive oil 1 cup (200g) granulated sugar ¾ cup unsweetened applesauce ½ cup honey 1 teaspoon vanilla extract 2 large eggs, at room temperature 2 ¼ cups (304g) all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon kosher salt ½ teaspoon baking soda ½ teaspoon baking powder 2 Honeycrisp apples, cored and chopped Confectioners' sugar, for dusting  Preheat the oven to 350°F. Line a 9-inch square cake pan with parchment paper, leaving overhang on all sides.  In a large bowl, whisk together the olive oil, granulated sugar, applesauce, honey, vanilla, and eggs until smooth. Add the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Gently stir together the dry ingredients piled above the wet ingredients a few times before folding together into a smooth batter. Fold in the apples until incorporated, then pour the batter into the prepared cake pan.  Bake the cake, rotating the pan halfway through the cooking time, for 45 to 50 minutes, until golden brown and it reaches an internal temperature of 190°F. Let cool completely in the pan, then transfer to a cutting board. Dust with confectioners' sugar, then slice and serve. Store leftovers in an airtight container at room temperature for up to 5 days.  From I COULD NOSH by Jake Cohen. Copyright © 2023 by Jake Cohen. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.   

In this episode of The Debrief, we take a look at a virtual exhibition at the Polin Museum of the History of Polish Jews in Warsaw which gives users the opportunity to dive into the world of Jewish cooking. We take a look at the history of Jewish cuisine in Poland, from the kosher cookbooks of the 19th century right up until the present day and how vegan culture – which has taken hold in Warsaw – is inextricably linked to Jewish cuisine from Tel Aviv. Host John Beauchamp speaks to Barbara Kirshenblatt-Gimblett, Chief Curator of the Core Exhibition at Polin, about the history of Jewish cuisine in Poland and beyond. You can check out the virtual exhibition as well as pick some Jewish recipes here.

On this week's episode, Chef Jeremy Salamon of Agi's Counter in Brooklyn joins the show to talk about all things Eastern European and Jewish Cuisine! His restaurant is named after his Hungarian grandmother, and his passion for the cuisine has now charted his career path.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Food and religion collide in many ways - from fasting to feasting and through strict rules, symbolic dishes, and traditional foodways that span across centuries. Today, we look closely at this relationship, examining what holy texts and historical circumstances can tell us about how we eat today. We explore the legacy of Ashkenazi Jewish cuisine, look at the Impossible pork dilemma for those who abide by halal or kosher restrictions, travel to the Garden of Eden to see if there was any meat, and get to know the devil's relationship with dieting. Further Reading:This episode featured Meat and Three bonus episode, Fasting and Feasting in Quarantine. Find Jeffrey's company, the Gefilteria, here and check out his book, the Gefilte Manifesto here.To learn more about Jonah Goldman's coverage on Impossible Pork not being certified by OU and IFANCA, read his article in The Counter.Victoria Moran is an American author and speaker, specializing in both spirituality and veganism. Check out her cookbook, The Main Street Vegan Academy Cookbook, and her website. If you were intrigued by the subtle plug of Klaus Yoder's podcast Seven Heads Ten Horns, you can listen to it on Apple Podcasts and Spotify. Sara Mathes mentions that she found herself neck deep in a YouTube video posted by televangelist, Katie Souza. The video is called “Satan Uses Food to Kill Us,” just in case you want to do the same. The segment was also informed by readings from Ken Albala's edited volume, Food and Faith in Christian Culture.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

We were first introduced to Edith's in the summer of 2020 when we joined the line of several dozen other hungry Brooklynites looking for hand-rolled bagels and hot latkes. Fast forward 18 months and Ediths has 2 permanent locations including a brand new flagship complete with café and grocery. Founder Elyssa Heller is on a mission to highlight food of the Jewish Diaspora beyond the standard delicatessen offerings. Elyssa has previously worked in operations for big brands such as Milk Bar and Dylan's Candy Bar and is bringing her love of Jewish Cuisine forward with Edith's.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

A conversation with András Koerner, an award winning writer who has published numerous books about the food and culture of Jewish Hungarians. His books include How They Lived (Hogyan éltek?) and the Jewish Cuisine in Hungary (A magyar zsidó konyha).

A charity cafe "Souper" was opened during the most difficult for all the hospitality industry time. Let's visit the venue with Sima Tsyskin. This is a Russian language content. - В Мельбурне наконец тоже закончился локдаун, магазины, кафе и рестораны открыли свои двери. В том числе и благотворительное кафе "Souper", с одной из руководителей которого, Сарой-Ривкой Бендетской, и поговорила Сима Цыскина.

Interview with the members of Charity organisation "Souper Kitchen" about their new cafe "Souper Bistro" that opening in Melbourne this Friday. - В этом году еврейский новый год выпадает на 7-8 сентября, но праздник снова омрачается условиями всеобщего карантина. Тем не менее в Мельбурне организаторы нового кафе-бистро Souper делают все возможное для создания праздничного настроения. И не только по праздникам.

Jewish Cuisine, What is it? how is it? what does it taste like? listen and find out !

This week, I have Michael Twitty. He's a food writer, independent scholar, culinary historian and historical interpreter personally charged with preparing, preserving and promoting African American foodways, and its parent traditions in Africa and her diaspora, and the food culture of the American South. Michael is a Judaic Studies teacher from the Washington DC area, and his interests include food culture, food history, Jewish cultural issues, African American history, and cultural politics. He started the blog Afroculinaria 10 years ago. His book, The Cooking Gene won the James Beard award in 2018 for both Book of the Year, and best food writing. ==========Michael Twitty ==========Michael's Instagram https://www.instagram.com/thecookinggene/The Cooking Gene Facebook Page https://www.facebook.com/thecookinggeneMichael's Twitter https://twitter.com/KosherSoulThe Afroculinaria Website https://afroculinaria.com/Buy his book The Cooking Gene================CONNECT WITH US ================Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

At his restaurants Zahav, Abe Fisher, Dizengoff, Rooster Soup Company, Goldie and others, Philadelphia-based chef and restaurateur Mike Solomonov has established himself as the standard-bearer of modern Jewish/Israeli cuisine. While at the Philly Chef Conference recently, Andrew and Mike borrowed a conference room for an impromptu rap session about what it means to be Jewish in the industry, the pitfalls of modern communication, where new restaurant ideas come from, and the secrets behind Philadelphia’s burgeoning restaurant scene (hint: it’s a good place for cooks to live). Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Dianna Daoheung left a career in advertising because she wanted to work with her hands. She decided to challenge herself by enrolling in a culinary school's pastry program, where she found she loved the science behind bread baking. She took a job at the newly-opened Mile End Deli in Brooklyn, where she learned the fundamentals of Jewish cuisine and when Mile End's owners decided to open a bagel shop, Dianna was the natural choice to run it. Since then, she's overseen its significant expansion, become a partner in the business, and been recognized by the James Beard Foundation (twice!) as a nominee for Best Baker. Join us for a fun, honest conversation about how she balances the creative and commercial aspects of running NYC's only Montreal-inspired bagel bakery. Why Food? is powered by Simplecast

Today on Eat Your Words, Molly Yeh calls in to tell us all about her transition from New York City to the country life in Minnesota. Molly's recent book, Molly On The Range, catalogs her time working a farm and creating recipes (both old – previously published on her blog – and new!).

Today, we are talking Jewish food on Food Friday: Leftovers.

In 1967, four-thousand Jews fled from Libya, each with one suitcase and the equivalent of $50; half of them settled in Rome. This week on A Taste of the Past, Linda Pelaccio welcomes guest Katie Parla who describes the bonds these settlers formed with their Roman ancestors’ who arrived in the 15th century and the cuisine that has survived and flourished in the restaurants of the Roman Jewish Ghetto. Tune in for a fascinating show!

Joan Nathan is an award-winning American author of cookbooks and a global authority on Jewish cuisine. Her goal is to preserve Jewish traditions by interviewing cooks and documenting their recipes and stories for posterity. On the latest episode of Evolutionaries, hear Joan recall the journies, parties, dinners, events and relationships that shaped her illustrious career. From her work co-founding the 9th Avenue Food Festival to her three yearsliving in Israel working for Mayor Teddy Kollek of Jerusalem – Joan has seen and experienced more than most can hope to in a lifetime. For Joan Nathan, food is all about cultural context, and she’s got tons of it. This program was sponsored by Fairway Market. “When you break bread with people and say to them ‘I like your food’ – it just starts communication, and that’s what I learned the most.” [06:20] “We’re better cooks now than we were 30 years ago, I’m sure of it.” [09:45] –Joan Nathan on Evolutionaries