Garlic season is October’s delicious secret
By Linda Morel
Because you can buy perfectly pungent garlic all year, who knew the tastiest garlic of the year is flooding markets this month?
Many...
Shouk readying 2 new locations in MoCo
Shouk, a plant-based kosher eatery, is looking to open two Montgomery County locations over the next several months.
Shouk has two locations in the District,...
Change-of-season dinners
As fall progresses, we start to say farewell to summer’s produce. However, warm temperatures may still linger well into the autumn and, just like...
Impossible Pork is here — but the plant-based meat won’t be certified as kosher
By Jacob Gurvis
Impossible Foods, the plant-based meat company, is releasing a long-awaited new product — but unlike the wildly popular Impossible Burger, it won’t...
Meet the Jewish mustard maven who founded a museum for his favorite condiment
By Rachel Román
The 16th-century kabbalist Moshe Cordovero and the Jewish philosopher Nachmanides both compared the universe to the size of a mustard seed. The...
Paula Shoyer believes in accentuating the traditional during Sukkot
By Ben Lasky
While chef and author Paula Shoyer loves coming up with new recipes, she’s also a traditionalist when it comes to creating menus...
Break the Fast with Italian Jewish Food
By Linda Morel
I’m in a mixed marriage.
While my family emigrated from the Ashkenazi heartland of Germany and Lithuania, my husband David’s family came from...
Sweets for a holiday brunch
I have fond (pre-COVID) memories of a dear friend who hosted an open house brunch every year on Rosh Hashanah for friends and fellow members...
Chilled (or not) fresh tomato soup
By Ronnie Fein
You hear it every year: The high holidays are either early or late, never on time.
This year is an early one –...
Rosh Hashanah starts when?? Last-minute recipes
By Linda Morel
Rosh Hashanah is catching many people by surprise this year.
Falling on the heels of Labor Day weekend, the Jewish New Year begins...
