Food

Pati Jinich

Seated at the Mexican Table with Pati Jinich

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Pati Jinich has been many things: a chef, a political analyst, a mom, an expat. Throughout it all, her cultural heritage and love for...

Best-dressed summer salads

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With summer produce at its seasonal peak, now is the time to showcase it! Salad for supper is a great idea when the temperatures rise,...

Becca Hyman’s best bites

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  Last week, Becca Hyman visited me. She’s the Washington-based creator of “Becca’s Best Bites,” a series of cooking videos on Instagram that features primarily...

MollyBeth Rushfield takes the cake

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Ronit Miller was so excited when she saw that her friend and colleague at Camp Shoresh MollyBeth Rushfield on the cover of WJW last...

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...

Pantry Dinners

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Keri White | Special to WJW Last week I came home from a work trip after eating mediocre hotel food for two days. It was...

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...