To prepare for opening Manna at the Museum of the Bible, Chef Todd Gray and his wife Ellen Kassoff Gray did research on Bible-era diets and traveled to Israel to learn more.
Chef Adam Greenberg can summarize Jewish food for you in one word: brown. And while his upcoming restaurant concept isn’t Jewish, it captures a lot of Greenberg’s Jewish food experiences.
Recipe of the Week
I recreated the kaak ma’amoul (“filled cookies” in Arabic) that I ate…
Once known as a city with not much to write home food wise, DC is definitely on the map now. Meet the 18 DC Jewish foodies under age 36 you should know.
Paula was no lover of hamantashen until she began to think about them in a more creative way: Who said prune and poppy seed are musts? Must the dough be boring vanilla?
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.
Ah, Purim… Did you know that in addition to the costumes there’s a tradition of eating meat? Particularly, if you plan on imbibing, a slow cooker will ensure tender, no-fuss meat.
This year, it’s all about new, creative fillings—Lemon ginger curd, anyone? How about strawberry rose jam?—and flavoring the dough with spices or zest to make the whole package extra special.
Forced to go gluten-free, Merav mourned and then finally decided to take hamantashen into her own hands…and kitchen, coming up with tasty versions that satisfy even the pickiest of Purim partiers.