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Julie Silverstein

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About the Author

Julie SilversteinComing from a long line of fabulous Jewish culinarians, Julie Silverstein is committed to inventing new dishes and bringing fresh and local ingredients with unique international flavors to her table. After serving as the speechwriter for the Israeli Ambassador to the United Nations and a conflict resolution instructor at Harvard, a crisis in the kitchen doesn’t ruffle her apron. Julie lives in Washingto0,n DC with her in-house taste testers—her husband, Rusty, and three young children.

Crunchy Radish Salad

Recipe by Julie Silverstein

Crunchy Radish Salad

Bread for the City staff and clients started off 2013 by harvesting nearly 1000 pounds of cover crop at the new City Orchard, an organic agricultural project near Beltsville, MD. The cover crop was a combination of clover and daikon radish, the latter of which was harvested for the food program. What would you do

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Ready, Set, Grow! City Orchard is Here.

by Julie Silverstein

Ready, Set, Grow! City Orchard is Here.

With frigid temps keeping us bundled in our winter warmest, spring visions of picnicking on the National Mall remain as yet mere fantasy. But there is new growth taking root right here in the DC area and that’s no basket of baloney sandwiches. You may know that Bread for the City is on the front

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Beet and Endive Salad

Recipe by Julie Silverstein

Beet and Endive Salad

This tangy salad of marinated beets and crisp Belgian endives provides a nice contrast to the warmth and richness of a hot cholent stew on a blustery winter day. Cultivated year-round, the colorful beetroot doesn’t shut down for winter. It crops up in red and golden tones, making this tasty salad a feast for the

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Vegetarian Ashkenazic Cholent

Recipe by Julie Silverstein

Vegetarian Ashkenazic <em>Cholent</em>

This modern twist on the traditional Jewish stew will have you primed for the perfect winter nap after just one bowl. Meaty mushrooms step in to replace the classic use of meat and meat bones to retain the dish’s chewy texture and earthy flavor. Sweet potatoes, honey and tomatoes dulcify. So chop, drop and roll

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Safta Rachel’s Hamin

Recipe by Julie Silverstein

Safta Rachel’s <em>Hamin</em>

This savory Moroccan-style hamin is the perfect stew for your Shabbat lunch table or any time you need a hug from grandma. It’s a forgiving dish, so feel free to use whatever kinds of potatoes or beans you like… meat, mushrooms or neither… and adjust seasonings to your taste. Hamin derives from the Hebrew word cham, meaning

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Hummus & Pita Chips

Recipe by Julie Silverstein

Hummus & Pita Chips

Hummus, houmous, hummous, hommos, humos, hommus. However you spell it, or say it, an authentic bowl of this chickpea spread is unmistakable. Here is the real thing with fresh and simple ingredients. It will make you feel like you’re walking the streets of Israel, without all the traffic of course!

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Herb-Infused Olive Oil

Recipe by Julie Silverstein

Herb-Infused Olive Oil

Herb-infused olive oil is a great gift any time of the year, but especially at Chanukah, whether a “thank you for inviting me” hostess gift or a “do it yourself” party favor your guests make themselves and take home.

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Edgeh

Recipe by Julie Silverstein

<em>Edgeh</em>

Edgeh are herbed omelets cooked in olive oil and traditionally served during Chanukah in Syrian communities. The rest of the year you can find them at street stands in innumerable variations throughout the Middle East.

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