Six years in the making, Joan Nathan’s new cookbook, King Solomon’s Table, is her most extensive and visually appealing yet, and takes readers on a journey of Jewish kitchens through time.
In her foreword to the new King Solomon’s Table, award-winning chef and restaurateur Alice Waters reflects on her 30-year-long friendship with Joan Nathan, full of insatiable food exploration and storytelling.
Alongside the traditional family brisket or stew, it can be nice to incorporate new dishes into the holiday menu. To do so, Sheilah likes to turn to (fairly recent) cookbooks.
With Passover beginning on a Monday evening, you may not have time to put together a festive meal. Luckily, plenty of DC-area establishments have you covered. The challenge is choosing one…
A surprising lack of kosher food options—especially Brooklyn-style deli—in DC led a GW student and the director of the campus Chabad to partner and open a kosher food truck.
Inspired by Michael Solomonov, Gideon Sasson of Moti’s Market brings the concept of Israeli barbecue to the DC area with Al Ha’Esh, full of delicious kosher Israeli-style meats and salatim (salads).
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.
Evan chats with Jessica Weinstein, beverage director and bar manager at Hank’s Oyster Bar, and Ace Karchem, assistant general manager of Espita (shh, he’s not a bartender—but does know a lot about drinks!).
With One Eight Distillery’s drinks and generous hosting, food from On Rye and a visit from Amy Kritzer of What Jew Wanna Eat, last week’s JFE® event, Nosh, Sip and Schmooze, was a hit.
Need a recipe for blintzes, chicken soup, kugels or brisket? Want to add a Sephardic dish to your menu? You can find all these recipes and more in the Washington Post Food section.