Food & Dining

Super sandwiches for picnics

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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!

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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

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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

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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

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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

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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

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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

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  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

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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

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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...