You Should Know… Ben Assaraf
Ben Assaraf, one of five children, grew up adjacent to a kibbutz. Not an Israeli kibbutz, but the Rollins Park Apartments in Rockville behind...
Is D.C. Ready for Bagels from Queens?
Hannah Docter-Loeb
Do bagel lovers in the Washington area think what comes out of New York is so superior that they’ll flock to eateries where...
Passover Fondue. Fun-do!
Passover is a joyous holiday and, in addition to the important rituals it involves, it delivers festivity and fun. With that in mind, we...
A very 2023 history of Jewish delis in America
There’s a lot of nostalgia to behold on a tour of “I’ll Have What She’s Having,” a historical view of Jewish delicatessens in America,...
Sufganyot : Fried, filled donuts for Chanukah
By Jessica Grann
Many of us live in places without a good bakery to buy donuts for Chanukah. It’s very satisfying to make them for...
Chanukah brings out the oil and the good cheer
By Ethel G. Hofman
Ah, Chanukah — the holiday when we eat fried foods to commemorate the miracle of the oil.
The eight-day “Festival of Lights,”...
It’s about (pie) time
Quiche, cheesecake, Shepard’s pie, any pie … my children say I make round foods well. I’ll take the compliment. And it’s true that there...
Fun facts about potatoes
Linda Morel | Special to WJW
Because potatoes are ubiquitous, people hardly notice them.
Mostly white in color and always bland in flavor, they fade into...
Using Rosh Hashanah leftovers for an apple-tahini crumble
Shannon Sarna | Special to WJW
When the Jewish New Year comes around, it’s common to find apple cake or honey cake on many Ashkenazi...
A world in an etrog
Consider the etrog.
A citrus fruit with a lemony floral scent, it is one of the Four Species of Sukkot, taken in hand and shaken...