Part of the AVODAH: The Jewish Service Corps network, local nonprofit Brainfood uses food to teach life skills and promote healthy living through a variety of classes for DC high school students.
The Yeshiva of Greater Washington–Tiferes Gedaliah, Moti’s Grill and five area restaurants, are giving local diners the opportunity to taste signature DC dishes in a completely certified-kosher setting for the first time.
Recipe of the Week
This is inspired by my fantasies of springtime. It’s a dish that…
In 1931, New York was home to more than 1,500 kosher delis and at least as many non-kosher ones. Today it has just 20 total. “Deli Man” follows Ziggy Gruber, a self-proclaimed “deli maven” in Houston.
Sunflower Bakery in Gaithersburg trains people with developmental or other cognitive disabilities. Café Sunflower, in The Jewish Federation of Greater Washington building, will give employees experience waiting tables, making coffee and figuring the bill.
Tanya’s sister passed along their grandmother’s 1971 Miami neighborhood cookbook. Despite recipes for Lobster Cantonese and Cheese and Bacon Roll Ups, it is full of gems that offer a look into a different time.
Scrambled or hardboiled, in shakshuka or an omelette, for breakfast, brunch, lunch or dinner, the humble egg is one of the most versatile ingredients. It’s no surprise that it’s called the incredible, edible egg.