Ina Yalof’s new book, Food and the City, tells the stories of 53 famous New York food establishments. Among them are some of the most prolific Jewish food spots and characters.
Heirlooms or hybrids? Determinate or indeterminate? As tomatoes of all colors, shapes and sizes flood the markets, Josh helps us understand the different varieties and plan ahead for planting some next summer.
Recipe of the Week
The no-cook shrub making method takes just a minute to throw together…
Just when you thought the weather was too hot to handle…Josh decided to spice up the Hebrew month of Tammuz, known for its heat, with an assortment of hot peppers.
Local nonprofit DC Greens does transformative work on food education, access and policy. Many of its programs make it possible for residents to visit farmers markets and take home fresh, healthy produce.
Gels, foams and sous-vide meat—it all sounds complicated…and not particularly kosher. Not so fast. With their Modernist Kosher supper club, two Maryland locals introduced scientific techniques to kosher ingredients.