Food & Dining

Garlic season is October’s delicious secret

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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...