Food & Dining

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...

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...

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...

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...

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...

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...

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...

  Julia Gergely | New York Jewish Week Eitan Bernath props up his iPhone, checks his mic and tries to remember the order of his cookie...

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...

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...