Melissa chats with Elissa Altman, of the newly released memoir Treyf and the popular blog PoorMansFeast.com, about Jewish holidays, the transition from cookbook editing to memoir writing and what food represents.
It’s not what you’re used to piling on a bagel at the Yom Kippur break-fast, but gravlax is way cheaper, easy to make at home and equally perfect for the holidays.
After spending five years in a Cuban prison and losing 110 pounds and many teeth, Alan Gross is the first to tell you that freedom is bliss—and what it tastes like.
White flour and whole wheat are so last year. Gluten is even coming back in style these days, with farmers making ancient varieties of wheat and grains available.
If you thought that veggie burgers only come in boxes in the freezer section, think again. Diana’s homemade ones are quick and cheap to make and a hit with the whole family.
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.
How many chips are in a serving? Say “goodbye” to confusing information and “hello” to the new nutrition facts label, which will be hitting shelves in the next two years.
After a long winter slumber, farmers markets around the country and the DC area in particular are waking up to a vibrant and colorful spring—the most exciting time to visit.
Lynda Cohen Loigman’s debut novel The Two-Family House explores the story of two brothers and their families, including many tense meals together. Melissa chats with the author about food memories and writing.
Lag b’Omer, Memorial Day, the Fourth of July…grilling season is almost upon us! Instead of store-bought hot dogs and hamburgers, get creative with your kabobs—ground meat, new spices, pineapple and more.