What an exciting year it’s been for Alon Shaya! A James Beard Award for his eponymous restaurant, cooking at SOBEWFF and more. Jodi caught up with him to get the scoop.
A few years ago, the DC area was lagging far behind when it came to Israeli food. While it’s still no New York or Philadelphia, these days the region is quickly catching up.
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.
When it comes to Jewish food, the Mexican capital boasts lots of options (kosher, too), and unlike with the neighbor to the north, it’s not necessarily all, or mostly, Ashkenazi fare.
Not a fan of sweets? Though not traditional, with their triangular, pocket shape, calzones fit the bill for an Italian-inspired Purim, especially when filled with eggplant and peppers, beloved by Italian Jews.
A recent food-focused DC community Birthright trip gave food-loving participants the opportunity to visit Israeli markets and an olive press, participate in a cooking competition at an organic farm and bond over food.
Freedom Farm Sanctuary, Israel’s first animal sanctuary, rescues animals designated for slaughter and gives them a new home, where visitors can learn to be loving and compassionate toward all creatures.
Weather, low prices, cheap imports and no generation to take over are just some of the challenges affecting Israeli farming. What does the future hold for the land of cucumbers and tomatoes?
It’s time to look to Iraq, Tunisia and Libya for inspiration on what to do with this versatile fruit. Think Iraqi sweet-and-sour pumpkin stew and North African pumpkin dip.