Super sandwiches for picnics
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!
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...
Vegan dishes from Quebec
Keri White | Special to WJW
I had a great trip to Quebec recently.
I highly recommend this jaunt as a relatively easy place to reach while...
Pan-seared tilapia with tomato caper sauce
Jessica Grann
I love to cook with fresh herbs and in-season produce to get the most flavorful outcome.
This recipe is full of Mediterranean flavors which come...
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...