Food & Dining

Jewish winemakers share importance of legacy and labor

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Growing up, Rachel Lipman thought you needed white hair and a mustache to be a winemaker. Today, the 29-year-old Gaithersburg native is one of...

Gluten-Free Desserts

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Keri White | Special to WJW As more and more people avoid gluten, the need to have some good wheat-free recipes in the arsenal becomes...

Ukrainian-Jewish food: Remember the past through recipes

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Linda Morel | Special to WJW When Russia’s barbaric aggression against Ukraine began, Jewish aid organizations estimated that 200,000 Ukrainian Jews were integrated into the...

Influencer Eitan Bernath eats the world

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  Julia Gergely | New York Jewish Week Eitan Bernath props up his iPhone, checks his mic and tries to remember the order of his cookie...

The experience of Passover goes beyond flavor

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By Leah Holzel The pungent kick of horseradish on a fresh crisp sheet of matzah. The tender mouthfeel of a feather-light kneidel, moist with savory...

Is there herring in the Red Sea? My Passover tradition

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By Justin Regan Pesach, the festival of freedom (and bad macaroons), is a season of many traditions, like deep-cleaning your house, discovering quinoa and comparing...

Second-Night Seders — Serve Sephardi Symbolic Foods

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By Linda Morel Whenever I’ve hosted seders on the second night of Passover, I’ve worried — probably needlessly — that I should offer the family...

Savory spaghetti squash kugel is perfect for Passover

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By Carole Lampel Mantel There is an innate tendency to panic when Passover is approaching. What will we eat? I need to find recipes! Nothing feeds...

Entenmann wasn’t Jewish. But his cakes and cookies were family.

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By Andrew Silow-Carroll  Nothing seems so Jewish as a box of Entenmann’s cake or cookies. “All of the Jews I know bought Entenmann’s,” wrote Nancy Kalikow...

No-Fail Hamantashen

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  By Jessica Grann I spent a good part of my adult life failing at hamantashen recipes. The triangles didn’t look much like triangles after...