Fresh foods are abundant in both Eris and John Norman’s DNA. She grew up with Israeli-salad-filled summers; he and his brother ran a humble farm stand. Together, they have created a thriving farm stand business.
Over twenty years ago, Harvey Bernstein and daughter Corey had a rugelach-baking gig called Daughter & Dad. It then went on hiatus, but recently came back as Me & 3.
Recipe of the Week
Growing up, fall was announced in two ways. The first, of course…
No space to host or time to cook for the holidays? All around DC, restaurants are offering special holiday meals featuring traditional dishes, no dishwashing required. Sounds like a pretty good deal to us.
Once upon a time women gathered to roll strudel dough for special occasions, and the pastry could be found in bakeries far and wide. Paula is on a quest to bring it back.
A lot of Americans return from trips to Israel feeling inspired by community, oneness and connection to the land. Shaina, on the other hand, comes back inspired by all the salads.
A few years ago, noticing a lack of bees and a failed zucchini crop, Rinny’s husband took up amateur beekeeping. Now he and his family harvest their own honey for family and friends.
Rosh Hashanah resolution: make challah from scratch. The Kosher Baker shows how easy it can be to add home-made braids, twists, spirals and knots to your table.
The space is tight, and some of the food is store-bought, but Merav and her friends have Rosh Hashanah potluck dinners that usher in the new year with a special DC young professional flavor.