Did you know that the pomegranate originated in Iran and has been cultivated for 5,000 years? In addition to its many health benefits, it has a prominent role in history and culture.
Bees are an essential part of our food system, pollinating most of our food crops, yet the number of colonies is declining. By choosing fair trade, you can do your part to protect them.
Recipe of the Week
Seven is a lucky number in Jewish tradition, so a soup or…
This Rosh, no need to rush around the kitchen. Here’s a great time to take advantage of the vibrant DC food scene, including lots of exciting special offerings for the Jewish New Year.
In her new book, Emily Paster, a native Washingtonian from a well-known foodie family, captures the art of Jewish preserving and making jams, pickles and relishes with both Ashkenazi and Sephardic flavors
Perhaps best known for its ability to turn a bunch of ingredients into a weeknight dinner that’s ready when you get home from work, the slow cooker is also a great holiday tool.
On a rainy day just before Rosh Hashanah, Sherry found herself at home with a short to-do list and set out to recreate her grandmother’s apple strudel with the help of memories and the internet.
Which apples should you use for baking? How about applesauce? What’s best to eat? Judith put together a simple guide on how to pick the right apple for every need.