Jewish winemakers share importance of legacy and labor
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
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
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
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
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
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
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
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.
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
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...
