This Hungarian coffee cake is even better than babka
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
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
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
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
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
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
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
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
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
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...
