Podcasts about jewish food

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Emmy award-winning and Golden Globe-winning comedy writer, actor, and comedian Monica Piper. After a smash-hit run off-Broadway, her one-woman show, “Not That Jewish,” returned to The Braid in Santa Monica for the show's 10 year anniversary; it runs through the end of May.   Piper was a high school English teacher, before she left to try comedy and eventually create this show. She has been a standup comic, a writer for “Roseanne” and “Mad About You,” and head writer on “Rugrats.”   “Not That Jewish” is a love letter to being Jewish, as Piper tells stories of her family - particularly her funny father and passing on the humor gene to her son - and her foray into comedy.   “Someone asked me what's my favorite thing about being Jewish … there's so many things, but right up there was food,” Piper shares. “They said, ‘Even gefilte fish?' Yes, even gefilte fish.”    In fact, a chopped liver sandwich, one of Piper's go-to comfort foods, is something she strongly associates with her Jewish identity.   “Food is so much a part of life and Jewish life, but it's the comradery,” Piper says. “As a child, my memories [of Shabbat at my aunt's home with] people talking and arguing and laughing is so much a part of me, so I associate that with food.”    Monica Piper shares food memories, the importance of laughter, and her “Not That Jewish'” origin story, which came with encouragement and assistance from The Braid founder and artistic director Ronda Spinak. There are also tangents on the Instant Pot, goals, and a shared fandom of The Braid.   Taste Buds host Debra Eckerling recently did a Sunday at the Braid event for her new book, “52 Secrets for Goal-Setting and Goal-Getting,” via Zoom, hosted by David Chiu and along with Katie Chin and Elaine Hall, who are in the book. The Braid's newest salon show, “For the Love of Animals,” opens next week.   Learn more about “Not That Jewish” at The-Braid.org/Monica and the new show at The-Braid.org. Watch Debra Eckerling's Sundays at The Braid conversation at @TheBraidStories on YouTube.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Amy Dell, founder of Sababa Foods, which produces authentic Middle Eastern foods with a modern-day flair.     Dell's first product, Saturday Sauce, is her take on matbucha. It is a slightly spicy tomato-based sauce, like the base of shakshuka. It's like the Jewish version of Sunday sauce.   “Sunday sauce generally refers to [what] an Italian family's grandma is making [on] Sunday,” Dell explains. “Tomato sauce, stewing for hours … [that] you use it in so many different ways and formats.”   Both are good, simple red sauces that go with just about everything. Dell uses it for Moroccan fish, sheet pan chicken, so many different things.   Dell grew up in the restaurant industry and is still deli-adjacent. Her father, who is from Israel, owned Mr. Broadway kosher restaurant in New York City. Her husband, Jake, is the third-generation owner of Katz's Deli.     “The first date that I went on with my husband, I was like, ‘Oh, you smell like pastrami, that's a familiar smell,'” says Dell, who is “Team Pastrami” all the way.   “Pastrami just melts in your mouth,” she says. “But I will say my favorite thing at Katz's, which might be controversial, is the turkey; the turkey is underrated and it's delightful.”   Amy Dell talks about growing up in a deli, marrying into one, and creating Sababa foods. She also shares some of her favorite ways to use Saturday Sauce, including her recipe for Tunisian tuna toast, which you can find at JewishJournal.com/podcasts.    Learn more about Amy Dell and Saturday Sauce at Sababa-foods.com and follow @Sababa_foods on Instagram, TikTok and YouTube. Saturday Sauce is now available in Erewhon stores.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Beejhy Barhany, the founding owner and executive chef of Tsion Cafe, an Ethiopian and Israeli restaurant in New York.    “Ethiopian Jewish food is just a little bit of everything,” Barhany explains. “It's an array of an abundance of flavors … packed with nutrients.”   Her new cookbook, “Gursha” is a celebration of Ethiopian Jewish (Beta Israel) cuisine. It features more than 100 recipes, along with stories and traditions, from the places she has lived: Ethiopia, Sudan, Israel, and Harlem. The recipes in “Gursha,” which is is loosely translated as “mouthful” or “the act of feeding one another,” range from traditional dishes (Doro Wot, Shakshuka, Legamat [Sudanese doughnuts]) to ones that Barhany created (Berbere Fried Fish, Injera Fish Taco, Queen of Sheba Chocolate Cardamom Cake).    “I encompass a lot of heritages and cultures and what have you, and that is actually showcased on the menu [and] in the cookbook,” she says.    Beejhy Barhany talks about her background, Ethiopian Jewish cuisine - including some recipes, and the power of food from different cultures. She also shares her recipe for Ethiopian Matzah, which you can get at JewishJournal.com/podcasts.   Barhany believes food is a wonderful tool to bring people together, as well as to engage and learn about each other's cultures.    “Once you are open to tasting a particular group of flavors and dishes, I think you will have a better understanding [of one another],” she says. “I would say my offering is to have food as a medium of peace, harmony, and understanding and respect.”   Learn more at TsionCafe.com. Follow @BeejhysGursha and @TsionCafe on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Have you ever wondered which cookbooks truly deserve a spot on your kitchen shelf? Whether you're dreaming of wowing guests with holiday-perfect cinnamon rolls or mastering a melt-in-your-mouth pot roast, the right cookbook can be a game-changer for any home cook.In this episode, we're diving into the cookbooks that have shaped how we cook—well-loved gems with splattered pages, the ones we gift over and over, and the timeless classics that every home chef should own.By the end of the episode you'll discover:Why a cookbook with a collection of diverse recipes can be just as (if not more) supportive than one from a single author's voiceHow a chef from a top restaurant can teach you professional techniques that transform home cookingThe standout recipes from best-selling cookbooks that you'll want to make on repeatHit play to uncover how these books spark joy, build confidence, and turn your everyday cooking into something extra special in the kitchen!***Sign up for our newsletter here for special offers and opportunities***Links:Kari's top 5:Most cooked from: The 150 Best American Recipes, by Fran McCullough and Molly StevensMost inspiring: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh BatmanglijGifted the most to others: Sonya's cookbook Braids, and The Cooks Illustrated CookbookLife changing: The Improvisational Cook, by Sally SchneiderBiggest influence: The Santa Monica Farmers' Market Cookbook, by Amelia Satlzman Sonya's top 5:Most cooked from: Jerusalem by Yotam Ottolenghi and Sami TamimiMost inspiring: Summer Kitchens by Olia HerculesGifted the most ot others: Marcella Hazan's Essentials of Classic Italian Cooking and Julia Turshen's Small VictoriesLife changing: The Book of Jewish Food by Claudia RodenBiggest influence:

***Listen to GFY on the radio!***You can now hear the show LIVE on the radio in the Los Angeles area on NPR station LAist 89.3 FM. You can also stream the show live around the world at LAist.com (Click the big “Listen” button at the top of the page.)Airtimes: Saturdays at 10am & 5pm. Sundays at 8pm. (All times Pacific)—--Let's nosh on a brand new episode of Go Fact Yourself!In this episode…Guests:Barry Sonnenfeld is a legendary filmmaker, responsible for directing films like the Men in Black series. He's also the author of the new book, Best Possible Place, Worst Possible Time. He'll tell us a few stories from the book, including the iconic film that he passed up on and why sometimes success is all about having the right equipment.Jackie Tohn is an actor, whose newest show, “Nobody Wants This,” is a huge hit on Netflix. Jackie is longtime friends with the show's lead, Kristen Bell. She'll tell us about the special banter they've developed over the years. Areas of ExpertiseBarry: The film The Long Goodbye, Golden Oldies (or Olden Goldies), and  Swanson TV dinners of the 60s and 70sJackie: The film Little Shop of Horrors, “The Howard Stern Show,” and Jewish food. What's the difference: Rookie MistakeWhat's the difference between a rookie and a beginner?What's the difference between a mistake and an error?With guest experts:Marc Canter: co-owner of the iconic LA restaurant Canter's Deli.Robert and Paul Cowsill: Members of musical group The Cowsills, who had eight singles in the top 100 during the 1960s.Hosts: J. Keith van StraatenHelen HongCredits:Theme Song by Jonathan Green.Maximum Fun's Senior Producer is Laura Swisher.Co-Producer and Editor is Julian Burrell.Seeing our next live-audience shows in LA by YOU!

Purchase on Bookshop:Iconic New York Jewish Food: https://bit.ly/3BJmpxiFood, Hope & Resilience: https://bit.ly/486JFRYShare, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens! Now there's more! Subscribe to Moms Don't Have Time to Read Books on Acast+ and get ad-free episodes. https://plus.acast.com/s/moms-dont-have-time-to-read-books. Hosted on Acast. See acast.com/privacy for more information.

Today's recipe is Cheese Blintzes.Here are the links to some of the items I talked about in this episode: #adMixing BowlsNon-Stick Crepe Pan 8"-10"Non-Stick SkilletSoft SpatulaCutting BoardEmily Paster's Cookbooks: Instantly Mediterranean, Epic Air Fryer, Joys of Jewish PreservingAll New Chicken CookbookThis episode was also published in October, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

There are food everyone thinks of as Jewish — matzo ball soup, bagels and lox, you get the idea — but there's no one way to define Jewish food. Our guest this month, food historian Avery Robinson, says that because Jews have lived all over the world, "we are culinary chameleons." After Avery gives us some historical and cultural context, we zoom into the bluegrass state, and talk with chefs Sasha Chack and Amy Messer about creating Jewish cuisine with a Kentucky flair.

Where does the Las Vegas Jewish community go to wind down the high holidays and fill up for the coming ones? Co-hosts Dayvid Figler and Sarah Lohman—also an award-winning food historian who has worked closely with the New York Jewish food scene—go into a brief history of Jewish food in Las Vegas, the little things Dayvid and Sarah look for when they walk into a Jewish deli, and where Dayvid's mother would have liked to go in town to sit down for a bowl of matzo ball soup. We didn't get into bagels in this episode because we've already done a deep dive on the best bagels in town—check that out here. Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ahead of the Jewish High Holidays, we're talking with two cookbook authors about how Jewish food around the world has evolved, and where it's going next. For decades, Jewish home cooks have turned to Joan Nathan for a taste of the familiar, and for a window into what Jews in other parts of the world eat. Dan talks with Joan about why her first cookbook was initially rejected by 16 publishers, and the Arab chicken dish she ate in Israel that changed her life. Then, Dan talks with Jeremy Salamon, part of a new guard of Jewish chefs pushing the cuisine forward. His Hungarian-Jewish restaurant in Brooklyn, Agi's Counter, has received national acclaim, but he's also heard from some unhappy Hungarians who came in looking for an old world approach. He tells Dan about his first restaurant job when he was 11, and why his grandmother is his best publicist. Joan Nathan's new book is My Life In Recipes: Family, Food, And Memories. Her upcoming book, A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families, is available for pre-order. Jeremy Salamon's book is Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table. We are giving away a copy of My Life in Recipes and Second Generation! To enter to win a copy, all you have to do is sign up for our newsletter by October 18. If you're already signed up, then you're already entered to win. Open to US addresses only. Sign up now at sporkful.com/newsletter.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

The Sould of Jewish Food Presented by Dylan Maysick, co-owner Diaspora Dinners Links to Recipes @ CulinaryHistorians.org: Coconut Macaroons with Chocolate, Pistachio, and Orange Blossom Halloumi and Orange Salad with Pomegranate, Pistachio, and Herbs Montreal Bagels What is Jewish food? That is the question Dylan Maysick has been on a quest to answer through his Diaspora Dinner project, a Chicago-based series of dinners that explores the cuisines of the Jewish Diaspora. Dylan, a professional baker by trade, follows the common thread of what makes up Jewish food; and it's a lot more than bagels, and chopped liver. He said that while his knowledge had been limited to Jewish deli foods and the greatest hits of Eastern European Jewish cuisine “I now know that Jewish cuisine represents a much more diverse set of recipes, cultures, and ingredients.” Come join us as Dylan serves a savory summary of the history of Jewish food from ancient times to the state of Jewish food culture in America today. (“Do Chinese food and Jewish food overlap on Christmas, only for that one special day?” Dylan asks.) *** Recorded via Zoom on Wednesday, May 22, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

I speak with Boaz, Lecturer at Elon University, about the history of Jewish Foods. #jewishfood #judaism #americanjews #israelifood

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with author/illustrator Alex Schumacher. While you would expect Schumacher's graphic novel “The Effects of Pickled Herring to be about food - and it is - it's not in the way you think. While the title dish is only mentioned a couple of times, the love and joy of food is a theme found throughout.   Schumacher's semi-biographical work is a coming-of-age story about sibling dynamics, faith and family. As 12-year-old Micah and his sister Alana prepare for their B'nai Mitzvah, the family deals with his grandmother's Alzheimer's diagnosis.    “[“The Effects of Pickled Herring”] is an exploration of the strength and the love of families, what can bring them together and keep them grounded in one another,” Schumacher explains. “A big part of that is food; it's the meals that you have together and it's the foods that give you comfort and heal.”   Schumacher, an author/illustrator whose work has also appeared in picture books, webcomics and graphic novels, talks about his book's origins, the food-family connection, and his artistic approach. He also shares his recipe for vegan Impossible meatloaf, which you can find at JewishJournal.com/podcasts.    Learn more about Alex Schumacher and “The Effects of Pickled Herring” at AlexSchumacherArt.com and follow @ajschumacherart on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with food writer Amy Rogers, who has covered topics ranging from pie contests to public policy, Her books include “Hungry for Home: Stories of Food from Across the Carolinas” and “Red Pepper Fudge and Blue Ribbon Biscuits.”   Rogers, who has been a contributor for The Food Network, Salon and Business Insider, among others, says it was inevitable that her passion for food and stories would meet. She had been working as a journalist for a long time, when she noticed that food kept showing up in her work.    “I will always tell people that I'm not a chef and I'm not a fancy cook,” Rogers explains. “I'm just someone who appreciates good food.”    Everything is a food story, and everybody has a different perspective from the way they love, appreciate, or approach food.    “Most people have in their family legacy, a person who … made the best pie or made the best something,” she explains. “Those kinds of little snapshot recollections become very, very meaningful.”    Rogers talks about her love and appreciation of food, her favorite ingredient (it's everything bagel seasoning), and how food - and food stories - connect us all. She also shares her recipe for writing a recipe, which you can find at JewishJournal.com/podcasts.   Learn more about Amy Rogers and connect with her at AmyRogers.net. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Craig, Rio and Seth get into racism, Boston Market, Prison Hacks, Jewish Food, How often Lebron has sex and more!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

Naama Shefi remembers visiting her husband's grandmother for the first time, and being astonished by the stories tucked into each dish on the dinner table. That moment led her to start the Jewish Food Society, an organization that preserves and celebrates the diversity of Jewish food from around the world, which as Naama is quick to point out, goes far beyond Eastern European classics like brisket, kugel, smoked fish, and potato knishes. Now, Naama and the Jewish Food Society have a cookbook out, called The Jewish Holiday Table, which includes foods from Jews with roots in Spain, Iraq, Yemen, Morocco, Zimbabwe, and more. Ahead of Passover, Dan talks with Naama about what she ate growing up on a kibbutz, the culture shock of moving to New York, and her favorite Passover recipes from the book — including a Mexican rendition of gefilte fish. If you'd like to support humanitarian efforts in Israel and Gaza, there are many organizations providing aid, including Doctors Without Borders and Save the Children. You can also support World Central Kitchen, a food aid organization that provides meals all over the world in crisis zones, which recently suspended operations in Gaza after seven aid workers were killed in an IDF strike. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Transcript available at www.sporkful.com.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Joel Haber, food lecturer and host of the 18 Jewish Foods” podcast. His website is TasteofJew.com.   “[Food] offers you a window into the Jewish culture,” he says.    Each episode of Haber's new “18 Jewish Foods” podcast explores a food, food category or iconic dish. “Each episode will … also [offer] something to learn about the Jewish people,” Haber explains. “There's a short interview, as well of somebody contemporary who's connected with that food to show that these foods are still alive now and are taking on new faces all the time.”   Haber shares his backstory, how he defines Jewish foods, his love of Israel flavors, and more. He also shares his recipe for Hamin Kharshuf, also known as Chulent.    Get the recipe and read the article at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.  

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.

From growing up in a Kibbutz, to a life in New York City where her work sits at the intersection of food, culture, community building, and art, landing her in a profile article in Vogue, Naama Shefi is a leader in promoting the foods of Israel and archiving the recipes of Jewish communities around the world. On this episode, we speak with Naama about her many projects, including the newest: a beautiful new book, The Jewish Holiday Table.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Potchke was just named by USA TODAY as one of the top 47 restaurants in the country. While we're stoked to see some Knoxville representation, Knox News started thinking about local restaurants we wish made the list.  This casual conversation between your host, downtown reporter Ryan Wilusz, and fellow Knox News reporter Keenan Thomas led to a great discussion about the current state of the city's food scene and how success stories from restaurants like Potchke can help shape the future of food in Knoxville.  "The Scruffy Stuff" is presented by knoxnews.com. Want more downtown analysis? Sign up for the free weekly Urban Knoxville newsletter by clicking here, and join the downtown discussion by becoming part of the Urban Knoxville group on Facebook.

As a kid, Moshe Kasher (Subculture Vulture, The Endless Honeymoon Podcast, Kasher in the Rye: The True Tale of a White Boy From Oakland Who Became a Drug Addict, Criminal, Mental Patient, and Then Turned 16) led a double life. Most of the year he lived with his deaf single mother in Oakland, Calif., eating carob chips and other classic hippie foods, and in the summers he stayed with his deaf father, a born-again Hasidic Jew in Brooklyn who ate a strict kosher diet.   Moshe loves to rank things. In this episode, he ranks the world's worst desserts and the best way to drink a Diet Coke. So host Rachel Belle and producer Isaac Kaplan Woolner do a side-by-side taste test, sampling Coke in a glass bottle, a can, a plastic bottle, a fountain soda and from a bar gun before compiling their own rankings.   Are Tofutti Cuties Jewish? Do you even know what a Tofutti Cutie is?? Tablet Magazine's Esther Werdiger pops by to share the history of the little non-dairy ice cream sandwiches that both Moshe and Rachel grew up eating.   Not only is Moshe extremely funny, but he's super-warm, a generous conversationalist and extremely quick witted – I think you're gonna like this episode!  Follow along on Instagram! Sign up for my newsletter!  Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

A revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/rodenSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Amanda Dell is program director of the Jewish Food Society, a non-profit organization that works to preserve, celebrate, and revitalize Jewish culinary heritage from around the world. She also hosts the Jewish Food Society's podcast, Schmaltzy.Co-hosts: Jonathan Friedmann & Joey Angel-FieldProducer-engineer: Mike TomrenJewish Food Societyhttps://www.jewishfoodsociety.org/Schmaltzy podcasthttps://www.jewishfoodsociety.org/podcastGetting Schmaltzy with Amanda Dellhttps://heritageradionetwork.org/episode/getting-schmaltzy-amanda-dellSubscribe to the Amusing Jews podcasthttps://www.spreaker.com/show/amusing-jewsAdat Chaverim – Congregation for Humanistic Judaism, Los Angeleshttps://www.humanisticjudaismla.org/Cool Shul Cultural Communityhttps://www.coolshul.org/Atheists United Studioshttps://www.atheistsunited.org/au-studios

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with baker, chef, and recipe developer Sivan Kobi, founder of Sivan's Kitchen. Kobi's mission is to bring the simplicity and joy of cooking into people's homes. Kobi's parents owned bakeries and a deli in Los Angeles (her mom's side is Iraqi, her father's is Ashkenazi), and her husband's family had a kosher Israeli restaurant, so there was no escaping this family love of cooking and food.  Kobi talks about some of her early food memories, tips for taking the stress out of cooking and her thoughts on the benefits of baking. She also shares the recipe for her One Bowl Winner Orange Cake, which you can find at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media and join the Taste Buds with Deb Facebook community. Follow @SivansKitchen on Instagram.

This public conversation, invited guests to hear Culinary Historian Michael Twitty speak live and in-person during a live podcast hosted by Tanorria Askew and Candace Boyd. Audience members were given a chance to interact with each other and the speakers during a book signing and reception catered by vendors located in The Amp, which is part of the 16 Tech Innovation District. Michael W. Twitty is a culinary historian and food writer who blogs at Afroculinaria.com and has appeared on numerous television programs with hosts including Henry Louis Gates (Many Rivers to Cross) and Michelle Obama (Waffles and Mochi). The Cooking Gene was published in 2017 and traces Michael's ancestry through food from Africa to America and from slavery to freedom. It was a finalist for The Kirkus Prize and The Art of Eating Prize and was a 3rd place winner of Barnes & Noble's Discover New Writer's Awards in Nonfiction. The Cooking Gene won the 2018 James Beard Award for best writing as well as book of the year, making Michael the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. KosherSoul, his follow-up to The Cooking Gene, was published in August 2022 and received the 2022 National Jewish Book Award. Michael can also be found on MasterClass online, where he teaches Tracing Your Roots Through Food. Michael is a National Geographic Explorer, a TED fellow, and a member of the 2022 TIME 100 Next class. He served as a historical consultant on the FX adaptation of Octavia Butler's "Kindred." Kosher Soul

The Jewish Community of Rome arrived before the Christian Era and has never left. Its cuisine was created by hardship and ingenuity.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dana Shrager of  DanasTable.com. Shrager, who specializes in Jewish holiday recipes and healthy-ish dinners, shares why she started developing recipes - and how she modernizes them. She also talks about her Jewish Cooking Facebook Group, her love of Jewish Italian food and her modern Tzimmes recipe. Get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Mandylicious founder Mandy Silverman, a challah therapist and coach. Silverman talks about her challah journey, the secret to making good challah and how to stuff it with sweet and savory options. She also shares her recipe for Cookies & Cream Challah. Get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with food writer and cookbook author June Hersh, “Iconic New York Jewish Food.” Hersh discusses her foodie origins, the connection between recipes and history and her favorite iconic Jewish food: the kosher hot dog. She also shares recipes for onion rings and refrigerator pickles. Get the recipes at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

We are so excited to be sharing our second edition of Snacky Tunes Salon, our live food and round-table event, hosted by ChowNow at their incredible headquarters in Culver City. Held the Monday in between Rosh Hashanah and Yom Kippur, we brought in two of our favorite Jewish restaurants, Yangban and Freedman's, for discussion about Jewish food, what it means to make it your own, and how they balance tradition with their own modern approach. A big shout out to all of our sponsors, LiveWire Cocktails, Ami Ami, and Skyduster Beer.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Karen sits down with bestselling cookbook author Jake Cohen for a chat about his new cookbook, I Could Nosh (coming out September 12!); his journey from being told Jewish food was too niche to hitting the New York Times bestseller list; bringing back grandma hospitality; and why we all need challah monkey bread in our lives. LINKS: Jake's new book, I Could Nosh https://www.harpercollins.com/products/i-could-nosh-jake-cohen?variant=40997057527842 Jake on Instagram https://www.instagram.com/jakecohen/ Jake on TikTok https://www.tiktok.com/@jakecohen?lang=en Jake's website https://www.wakeandjake.com/ Jake's baked goods on Goldbelly https://www.goldbelly.com/jake-cohen Smashing Life, my Jewish community https://smashinglife.club/ Jewish Joy Journal - get a 10% discount with the code “JEWISHJOYPODCAST” https://jewishjoyjournal.com/

Mexico City native Pati Jinich made an unusual career change: from a political analyst at a Washington, D.C. think tank to a cooking teacher and, eventually, award-winning PBS host. For over a decade, she's been sharing her love of Mexico and Mexican cooking with the masses through her shows Pati's Mexican Table and La Frontera. Pati is Mexican-Jewish, and grew up eating Mexican takes on classic Ashkenazi Jewish dishes. So after speaking with Jinich, host Rachel Belle also interviews the authors of the new book Kugels and Collards about another lesser-known mashup: Jewish South Carolina cooking! And in taco news: After 35 years, the phrase Taco Tuesday is finally free from a federal trademark! Rachel digs into the whole story. Follow host Rachel Belle on Instagram! Subscribe to Rachel's free newsletter so you can be the first to know about events, giveaways & content only available to subscribers! Support the show by becoming a paid subscribe www.yourlastmealpodcast.comSupport the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Our guest is Sawako Okochi who is the co-chef and co-owner of Shalom Japan, which she opened in 2013 with her husband and co-chef, Aaron Israel. Shalom Japan is unique because Sawa and Aaron combine Japanese and Jewish food cultures on one menu. The unique concept has proven successful as they celebrate the 10th year of Shalom Japan. They also have just published a beautiful book titled “Love Japan – Recipes From Our Japanese American Kitchen”. In this episode, we will discuss how Sawa and Aaron met and decided to open a restaurant together, the overlapping and contrasting elements in Japanese and Jewish foods, creative menu items at Shalom Japan, what they want to share with us through the new book, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Taylor Dayne blasted onto the pop/dance scene in 1987 with her first big single, “Tell It To My Heart,” and over the last 35 years she's released seventeen Top 20 singles, earned three grammy nominations and an American Music Award.  This Long Island girl loves her brunch, a meal that makes her nostalgic for the bagel and lox she shared with her family, as a kid, on Sunday mornings.  Did you know brunch has feminist roots? We explore that history + host Rachel Belle interviews the co-owner of one of her favorite places on Earth: Russ & Daughters, a 110 year old appetizing shop in NYC's lower east side, famous for selling classic Jewish brunch items like bagels, lox and whitefish salad.  Get tickets to a LIVE taping of YLM podcast at Crosscut Festival May 5, 2023! Listeners get 50% off VIP Tickets (the taping is a VIP event) with the code FOOD at checkout! Follow Rachel Belle on Instagram! Subscribe to Rachel's free newsletter so you can be the first to know about events, giveaways & content only available to subscribers! Support the show by becoming a paid subscriber! Thanks to our sponsors: Ooni Pizza Ovens Safe Catch & Pure Cravings Get 15% off at checkout with code YOURLASTMEAL Boll & Branch Get 15% off with code LASTMEAL Copper River Salmon & Sena Sea Get 10% off at checkout with code YOURLASTMEALSupport the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

COLD OPEN today, on our visit with Mary Bilyeu, formerly of the Blade, now with my friends at Jewish Federation. I'm a time snob. She is 10 minutes late. Mary is going nuts, in a good way, over a Jewish cook book she's working through. Corned beef on rye, bagels, kugel, blintzes and more! What some spring/summer food trends to look forward to. Mary's new job has allowed her to regrow some brain matter since she doesnt have to be wired in all the time now.

Marissa and Dina chat about Sunday night dinners, fond memories involving the Food Network, and the comforts of cooking. Growing up in the Midwest, Marissa Wojcik had a warm childhood full of family and friends. Many of her first memories center around Jewish food and the traditions of Jewish holidays. Marissa never thought she would live more than a few hours' drive from her family, but ended up calling Ann Arbor, MI, Philadelphia, and California her home over the past few years. Through cooking classes and food blogging, Marissa's recipes are a curation of her and her many homes around the United States. Learn more about Marissa on her website, https://www.northshoretosouthbay.com/, or follow her on Instagram (https://www.instagram.com/northshoretosouthbay/) and Facebook (https://www.facebook.com/northshoretosouthbay). If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/7UZ2kEPDHjBgLhRU9. Help support this podcast for as little as $0.99/month: https://anchor.fm/dishwithdina/support --- Support this podcast: https://podcasters.spotify.com/pod/show/dishwithdina/support

After last week's Easter-themed episode, Hallie gets in the Passover spirit and tells us about an obscure Jewish dish she just learned about, and other Jewish food you may not know about!Theme music: "Thinking it Over" by Lee Rosevere, licensed under CC BY 2.0E-Mail: quizandhers@gmail.com Facebook: https://www.facebook.com/quizandhers/Twitter: https://twitter.com/quizandhersInstagram: https://www.instagram.com/quizandhers/

Many of the foods brought by Jewish immigrants from Eastern Europe to New York have become some of the most iconic foods associated with New York City. Their popularity spread across the country and are often referred to as New York food. Author June Hersh joins Linda to discuss the history of many of these specialties which she has written about in her book, Iconic New York Jewish Food.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Get your stomach and taste buds ready for another year of babka and matzo ball soup. Potchke is sticking around downtown Knoxville longer than anticipated. Owners Laurence Faber and Emily Williams join "The Scruffy Stuff" to talk renewing their lease on Gay Street, being featured in The New York Times and planning an exciting second year for the New York City-style Jewish deli (with a south Florida twist).  "The Scruffy Stuff" is presented by knoxnews.com. Want more downtown analysis? Sign up for the free weekly Urban Knoxville newsletter by clicking here, and join the downtown discussion by becoming part of the Urban Knoxville group on Facebook.

Naama Shefi is a kibbutznik and New Yorker, whose work sits at the intersection of food, culture, community building, and art. In 2017, she founded the Jewish Food Society, which preserves and celebrates Jewish culinary heritage through a digital recipe archive and dynamic events. In the summer of 2021, she launched Asif: Culinary Institute of Israel, a center in Tel Aviv dedicated to exploring the diverse and creative food culture of Israel. Previously, Naama curated programs promoting Israeli and Jewish culinary culture through the hit pop-up The Kubbeh Project and the Israeli Consulate in New York. She also immersed herself in start-up culture as the marketing director of EatWith, which hosts pop-ups in 160 cities. Food, Naama believes, is one of the most profound ways to build community. On this episode, Naama joins host Mitchell Davis and discusses Israel's diverse food traditions, preserving Jewish culinary heritage, and why rugelach are just as exciting as croissants. Follow Naama on Facebook, Instagram and LinkedIn @naamashefi.  Follow the Jewish Food Society on Facebook and Instagram @jewishfoodsociety & Asif on Facebook and Instagram @asif.tlv. For more on Naama and her work, visit: Asif.org & Jewishfoodsociety.org.

This week I'm talking with the editor from The Nosher.com and author of the cookbook Modern Jewish Comfort Food, Shannon Sarna. We talk about Jewish food, the story it tells, and how comfort food connects families and traditions.  The meal plan in this episode is full of easy comfort food favorites. The Creamiest Mac and Cheese is the ultimate comfort food and Biscuits and Gravy is surprisingly easy to make, given how decadent it tastes. Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the grocery list worksheet that goes with it. This one is Meal Plan #106.Have a great week!Christine xoLinks:Cookbook: Modern Jewish Comfort FoodBlog: The NosherIG: @shasarna @jewishfoodFB: @thenosher

This week I'm talking with Claudia Roden… Claudia is one of the world's most unique cookbook writers and cultural anthropologists. She grew up in Cairo as an Egyptian Jew, studied in Paris and London, and every step of her career so far has been beyond fascinating! Over the years she has published multiple bestsellers, including the international award-winning The Book of Jewish Food, which has just been re-released as a special 25th anniversary edition, available anywhere you get your books! As a result of 16 years of research and world travel, The Book of Jewish Food was originally released in 1997 when Jewish food was overlooked by the food industry, instead only being enjoyed behind closed doors. In this book Claudia shone a light on the diverse flavours and cultural origins of those dishes, revealing the beauty and simplicity of traditional Ashkenazi, Sephardi and Mizrahi food on the page for the first time. In doing so she put Jewish food on the map, and changed the modern culinary landscape for good. This new 25th anniversary edition includes new content and recipes, and it'd make the perfect gift for any home cook! The Book of Jewish Food, 25th Anniversary Edition, published by Penguin Other books by Claudia Roden: Med, A Cookbook A New Book of Middle Eastern Food The Food of Italy Photo credit ⓒ Stuart Simpson -- All episodes are now being released as video, exclusively on the SodsPod YouTube channel - subscribe here - youtube.com/c/TheSodsLawPodcast See podcast.co/privacy for privacy information.

Different Jews, different ingredients. Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn Kim Kushner, The Modern Table Joan Nathan, King Solomon's Table Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Smart Mouth newsletter Smart Mouth IG Links: History of School Lunches The Settlement Cook Book Music: Egg Cream, Lou Reed Sources: The Jewish Manual, by Lady Judith Montefiore Tablet (This is just an interesting article, about Montefiore and upcycling and bridal gowns.) Jewish Women's Archive, 2 Library of Congress Wisconsin Historical Society My Jewish Learning NPR Jewish Action YIVO New Outlook  

What counts as Jewish food? Does it count if a Jew makes it? Is kosher food Jewish Food? Shannon Sarna is the editor of the popular Jewish food website, The Nosher, and author of The Modern Jewish Baker and her new book Modern Jewish Comfort Food. She joins Yehuda Kurtzer for a conversation about the ways Jewish food connects us to those around us, to our personal pasts, to our heritage, and allow us to access other Jewish communities and legacies.

Something to nosh on as we go inside the world of Jewish food influencers. Kosher food influencers can often create a platform where niche religious content has an appeal beyond its immediate circle. Has social media brought Jewish food to the mainstream? Shayna Weiss, Associate Director of the Schusterman Center for Israel Studies at Brandeis University returns to Identity/Crisis to explore the overlap of eating and social identity, kosher food culture and the power of Jewish food influencers with host, Yehuda Kurtzer. This episode originally aired on May 3rd, 2022. You can listen to Shayna Weiss's previous Identity/Crisis appearance in Ep. 10: "The Hasidim of Netflix and the Israelis of HBO".

Mark talks to writer Michael Twitty about the origins of a cuisine, Twitty's days as a Hebrew school teacher, and the significance of Driving Miss Daisy.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/twittySubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.

Karen sits down with Felicity Spector - news producer by day, London foodie influencer after hours - to talk about one of the most joyous of Jewish topics: food! Felicity spills all the details on her life as an accidental food influencer, how Jewish food helped her reconnect with her Jewish identity, why food is an amazing way to make friends and forge new connections, and why it's never too late to start baking your own challah! You'll find out: - How food fuels Jewish joy - What makes Israeli food so exciting - How she balances her demanding career in international news with her side gig as a food influencer - Felicity's favorite Jewish and Israeli eateries - How she went from a totally secular upbringing in Birmingham, UK, to becoming one of London's top Jewish foodies - Why food is a great way to share Jewish culture - The rise of Israeli food in London over the past decade - Why food is a great way to start reconnecting with your Jewish identity - How she makes friends through food - Felicity's go-to sources for great Jewish recipes - Why you might want to practice new challah techniques by braiding tights! LINKS: Felicity's Instagram https://www.instagram.com/felicityspector/ Jake Cohen https://www.instagram.com/jakecohen/ Jake Cohen's cookbook https://www.wakeandjake.com/jewish-a-cookbook Ottolenghi https://ottolenghi.co.uk/ Honey & Co https://honeyandco.co.uk/ Cook for Ukraine https://www.justgiving.com/fundraising/cookforukraine/ Smashing Life, my private Jewish community https://smashinglife.club/

Something to nosh on as we go inside the world of Jewish food influencers. Kosher food influencers can often create a platform where niche religious content has an appeal beyond its immediate circle. Has social media brought Jewish food to the mainstream? Shayna Weiss, Associate Director of the Schusterman Center for Israel Studies at Brandeis University returns to Identity/Crisis to explore the overlap of eating and social identity, kosher food culture and the power of Jewish food influencers with host, Yehuda Kurtzer.