Stewing in the District with Vered Guttman
By Susan C. Ingram
Vered Guttman is no stranger to comfort food. She grew up in Israel, learning cooking at the elbows of her Iraqi...
New Year’s culinary resolutions
I am not a great one for New Year’s resolutions. I still recall with a wry smile the past patterns of early January days...
Cauliflower turns ‘hot wings’
By Carole Mantel
Even though chicken wings are mostly skin and bone with little meat, I love nibbling on them. This American dish is generally...
The love affair between Jews and Chinese food
There is widespread belief that Jews like Chinese food because Chinese restaurants were one of the few places open on Christmas.
Rabbi Joshua Eli Plaut...
Anatomy of a cream cheese shortage
As if 2020’s toilet paper shortage and this year’s supply chain crisis were not bad enough, rumblings of a possible cream cheese shortage have...
Triple-threat salad
I have written before about a Turkish onion salad that is versatile, simple to make and is adaptable with different ingredients.
I had occasion to...
6 questions for Lori Gardner
Dining out is food blogger Lori Gardner’s obsession. At Been There Eaten That (beenthereeatenthat.net), she shares stories and opinions, and sheds light on the...
Shouk now serving Israeli street food in Rockville
Fans of shwarma made from mushrooms and burgers whose main ingredient is eggplant have a new option in Rockville, since the Israeli street food...
Gluten-free churros for Chanukah
By Tannaz Sassooni
It started with a question for Jonathan Gold. Chanukah 2011 was nearing, and a friend sent a query to Ask Mr. Gold,...
The easiest jelly donut recipe ever
By Shannon Sarna
Latkes are far more popular during Chanukah than donuts here in the U.S. While you can find latkes in the freezer section...
