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.
A new year is all about the new, so why not incorporate different dishes into your high holidays menu? We asked local foodies to share their recipes for unique dishes for the holidays—and they didn’t disappoint!
Recipe of the Week
Submitted by Paula Shoyer
When I created this recipe, a one-bowl Bundt cake flavored with orange zest and Earl Grey tea, I didn’t know that it would become my children’s breakfast of choice every year before shul (synagogue) on Rosh Hashanah. I know I should encourage my…
Restaurants throughout MD, DC and VA present special prix-fixe menus and offerings for the high holidays, from traditional matzah ball soup and brisket to Venetian baked fish and apple-filled donuts.
Recalling Mitzvah Days of his youth, Farmer Mike Protas has partnered with Washington Hebrew Congregation on the Motzi Fellowship, a week-long program for teens where they learn the good, bad and ugly of farming and food.
Crusty on the outside and gooey on the inside, it’s no surprise that babka is the dessert Paula keeps coming back to. For this New Year, she shares a new iteration of her old favorite.
A Rosh Hashanah practice of going apple picking and making big batches of applesauce is Allison’s way of creating new holiday traditions with her family in the shadow of the loss of her mother.
For most people, the high holidays smell like warm chunks of meat and heavy kugels. Shaina’s, however, are all about colorful salads—and for this New Year, she has a fresh, new salad.