Jewish Kids Groups in Atlanta is “more than just a ridiculously cool Hebrew School” that engages kids and builds Jewish identity through nontraditional, hands-on activities and experiential learning, including cooking and games.
About the Author
On her blog, My Name is Yeh, and in her new cookbook, Molly on the Range, Molly Yeh mixes up Chinese, Jewish, Israeli and Midwestern cuisines for delicious (and extra sweet) results.
Released just in time for Rosh Hashanah, Amy Kritzer’s new cookbook, Sweet Noshings, puts the same sparkly, creative twist readers might recognized from her blog, What Jew Wanna Eat, on Jewish desserts.
A new lunch program at Gesher Jewish Day School in Fairfax offers healthy options, vegetables from the school garden and composting. And it’s all served with a great, friendly attitude.
Sunflower Bakery in Gaithersburg expects to make 30,000 hamantashen this Purim. But its training program for people with learning differences—the only one in Maryland—is what makes it so much more…
Cooking presents young adults with autism spectrum disorders with many challenges. Still, those with good communication skills and enough self-regulation to be safe in a kitchen environment can discover its benefits and joys.
Fried foods during the winter holidays? The obvious choices are those associated with Chanukah—doughnuts or sufganiyot and fried pancakes or latkes. But in my family there is another fried food holiday tradition: fried rice at our Christmas Day Chinese banquet. We serve Christmas dinner to homeless women at a local shelter, rest for a few…
Mention Nicole Goldstein’s name in some DC circles, and you’re likely to hear about her elaborate, multi-course, themed Friday night dinners for 12 to 20 people. Now, how do we get on the invite list?
Recipe contributed by Nicole Goldstein. The chorizo used in this recipe is not raw sausage, but rather a spicy kosher beef jerky, which Nicole Goldstein buys from Wasserman and Lemberger, a kosher butcher in Baltimore that provides delivery service to the DC area.
Meet Rachel and Ariel Levinson-Waldman and their two young children, Sarah and Eli, in the third part of Laura Kumin’s four-part series on the diversity of local Jewish food traditions.