Food & Dining

Saffron-infused couscous – an Indian Sukkot

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4 cups Israeli couscous Large pot of water 2 teaspoons canola oil Bring water to a boil, add couscous and reduce heat to medium, stir and cook...

Honey Apple Cake, serves six

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3/4 cup white sugar 1 1/4 cups vegetable oil 3 eggs 3/4 cup honey 1 1/2 teaspoons vanilla 3 cups all-purpose baking flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4...

Israeli couscous

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1 cup Israeli couscous 2 cups vegetable or chicken broth 4 tablespoons olive oil - divided 2 cups dried cranberries 1 English cucumber - diced fine 1 cup pine...

Andrew Zimmern: a man of unusual tastes

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He’s eaten cow spleen in Sicily, fish eyes in Samoa and chicken-fried squirrel in West Virginia. And now he’s coming to Baltimore. Andrew Zimmern, host...

A bubbe by any other name

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by Marjorie Norris Krevor WJW intern Being a baby boomer, I am at the age where my children are grown or married. In fact, as I...

Updated Passover classics

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Manischewitz truly is a Jewish mom's best friend (and I'm not talking about the wine). They've updated classic Passover recipes to meet modern palates...

The modern menu

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Call it b'shert, but the day I decided to treat my family to baby lamb chops for dinner was the day I received The Modern...

Celebrating the tastes of Shavuot

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Growing up in Denver in the 1950s and '60s, Shavuot was one of those holidays that only existed in my Hebrew schoolbooks. Sure, we...

Kitchen conversions

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Chef Todd Gray, owner of Equinox in the District, prepares his pistachio crusted loin of lamb with roasted garlic jus. Photos by Stacy Zarin Photos...

Updated Passover classics

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Manischewitz truly is a Jewish mom's best friend (and I'm not talking about the wine). They've updated classic Passover recipes to meet modern palates...