Believe it or not, in the middle of downtown DC, on the roof of a George Washington University building, there’s a lab that researches bees and harvests the honey used at Founding Farmers.
Behind the scenes at the Asian-inspired Doi Moi on 14th Street is Executive Chef Sasha Felikson, who grew up in Kiev to Ukrainian Jewish parents and came to the US at age three.
Recipe of the Week
I eat lots of flour products. I bake bread on a weekly…
In her new book, Emily Paster, a native Washingtonian from a well-known foodie family, captures the art of Jewish preserving and making jams, pickles and relishes with both Ashkenazi and Sephardic flavors
To mark the period of transition involved in a birth, Jodi created a seder-inspired, food-based ritual to honor new moms. Each ingredient is both delicious and symbolic to this special time.
There’s no better place to find inspiration for Sukkot, which celebrates the bounty of the harvest, than at the farmers market, which are ripe with signs of the changing seasons.