Food & Dining

This Hungarian coffee cake is even better than babka

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By Joe Baur One morning, my wife suggested I look into making a different kind of bread. Not necessarily to replace my weekly challah habit,...

Great (e)scapes

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Scapes are hitting the markets now — these spring garlic sprouts are the tender-ish greens that shoot out of garlic bulbs. They look like...

Shouk to open two locations in MoCo

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Shouk, an Israeli street food and kosher restaurant based in Washington, has announced plans to open two new locations this fall in Montgomery County....

The sides have it

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I have played around with vegetables of late. And as spring finds its stride and we turn to lighter fare and simply grilled proteins,...

How to make pampushky

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By Sonya Sanford Pampushky are fluffy, soft Ukrainian garlic bread rolls. Ukraine was known as the “breadbasket” of the Soviet Union, and both garlic and...

A riff on hummus

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I know, I know, why mess with perfection? Hummus is practically its own food group in my house. Whether it’s the store-bought version we pull...

The secret not-so-Jewish history of gefilte fish

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By Rachel Ringler Some see gefilte fish as a delicacy, others as something too disgusting to contemplate. Either way, it would probably appear on most...

Paula Shoyer updates Jewish cuisine for Instant Pot cooking

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Quick and simple. That’s what Paula Shoyer likes about the Instant Pot. Instead of using a pot for her spaghetti, another pot for her...

Beyond the seder: Delicious dinners without the chametz

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Passover lasts for eight days. Most people only do one, or maybe two seders, but if you strictly observe the holiday, that still leaves...

Masa Tiganitas is Sephardi matzah brei — but much better

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  By Rachel Ringler This recipe takes the ubiquitous matzah brei, a mash-up of fried matzah and egg, and turns it into something sublime. In his landmark...