Food & Dining

Spring baking with lighter, fresher flavors

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The coconut cake was a gift to a friend for his birthday — we planned to surprise him with a small group of vaccinated...

Cicadas are edible. But are they kosher?

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Worried? Repulsed? Intrigued? The emergence of Brood X is eliciting a whole host of emotions and has left people wondering what to do about...

A dinner where ‘no spring chicken’ doesn’t apply

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Spring has arrived in earnest, and that means a new crop of seasonal produce is at the market. I was thrilled to find a...

This blintz recipe survived the Holocaust

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By June Hersh Blintzes are one of Shavuot’s most popular dishes. Long associated with Ashkenazi cooking, the light and airy hug of the blintz pancake...

Make this a delicious North African tomato and pepper dip

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By Sonya Sanford Matbucha is a Maghrebi dish made of tomatoes and peppers and means “cooked salad” in Arabic. Jewish immigrants from Morocco, Tunisia, Algeria...

Got milk? Shavuot is coming

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By Linda Morel Falling seven weeks after Passover, the most observed of all Jewish holidays, Shavuot is the most overlooked holiday on the Jewish calendar. That...

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,...