Founded by a Potomac-raised CESJDS graduate, Emma’s Torch is arming refugees with culinary training and English skills and preparing them for the culinary workforce. The organization recently opened a café in Brooklyn.
Cucumbers are at their freshest and crunchiest right now—in other words, it’s the perfect time to pick up a bunch and get to work on sour, crunchy homemade dill pickles.
Recipe of the Week
These are fabulous. It takes time to stuff the brownie inside the…
New award-winning cookbooks from Yotam Ottolenghi, Stella Parks and David Lebovitz focus entirely on our favorite part of the meal: dessert. Pull out the sugar and get cooking…err, baking.
The artfully plated dishes at Fancy Radish can’t possibly be vegan—or can they? Yes, everything—including the rutabaga fondue!—at the new DC spot from award-winning Philly restaurateurs is plant based.
Between Yom Ha’atzmaut, Lag b’Omer, Memorial Day and July 4th, a lot of grilling awaits us, and with the season being so short, Judith definitely plans on taking advantage of it.