Working quickly to build their sukkah after Yom Kippur, Rabbi Shankman and her family relish in the cooler weather, the new and different harvest available at the orchard and the time spent together.
For the second piece in this series, JFE talks to local food expert and Deputy Food Editor/Recipe Editor of The Washington Post, Bonnie Benwick, who was once an adventurous calf’s brains-eating 10 year old.
Recipe of the Week
Recipe contributed by Miriam Feinberg. Stuffed cabbage has always been a treat…
Although most of us do not harvest in the traditional sense, in our lives we constantly plant seeds in order to reap benefits. This Sukkot, celebrate by stopping and reflecting on your personal harvest.
It’s a new year, and Shaina has started a new program in a new city. Thankfully Esther has some tips on settling into a new place and routine (hint: tweaking and more tweaking).
Do you hunker down with a few cookbooks to plan your holiday menus? JHSGW has a collection of community cookbooks from the 1950s to 1990s that give us a taste of what earlier Washingtonians have made.
Almost 70 years old and with nearly 50 years of Hilton experience, kind, calm Avigdor Brueh, executive chef of the Hilton Tel Aviv, is the man running one of Tel Aviv’s, and Israel’s, finest food operations.