Food & Dining

It’s about (pie) time

0
Quiche, cheesecake, Shepard’s pie, any pie … my children say I make round foods well. I’ll take the compliment. And it’s true that there...

A world in an etrog

0
Consider the etrog. A citrus fruit with a lemony floral scent, it is one of the Four Species of Sukkot, taken in hand and shaken...

Downsizing the turkey dinner

0
This is not your Thanksgiving turkey feast, but it could certainly work for a smaller high holidays meal. This boneless roast is a smaller, simpler,...

Stuffed vegetables: A beloved Jewish tradition

0
Naomi Ross It speaks of overflowing bounty in the holiday season. The Jewish year and lifecycle, especially Shabbat and yom tov, are a huge part of...
Pati Jinich

Seated at the Mexican Table with Pati Jinich

0
Pati Jinich has been many things: a chef, a political analyst, a mom, an expat. Throughout it all, her cultural heritage and love for...

Best-dressed summer salads

0
With summer produce at its seasonal peak, now is the time to showcase it! Salad for supper is a great idea when the temperatures rise,...

Becca Hyman’s best bites

0
  Last week, Becca Hyman visited me. She’s the Washington-based creator of “Becca’s Best Bites,” a series of cooking videos on Instagram that features primarily...

MollyBeth Rushfield takes the cake

0
Ronit Miller was so excited when she saw that her friend and colleague at Camp Shoresh MollyBeth Rushfield on the cover of WJW last...

Super sandwiches for picnics

0
Linda Morel | Special to WJW  Sandwiches are still your best bet at picnics. I’ve tried getting fancy with chopped salads in large plastic containers; poached...

Going coconuts!

0
I adore coconut. I love the flavor and texture, and I love that it is vegan/pareve and can be used to make delicious nondairy...