Nick Wiseman owns DGS Delicatessen with his cousin and business partner David Wiseman. Nick began cooking in professional kitchens when he was just 15 years old. He has worked at some of the best restaurants in DC and NYC, most recently at two-Michelin-star Alto under chef Michael White. He returned to DC in 2012 to open his “new school delicatessen” in Dupont Circle.
Blintzes are typically associated with Shavuot, but topped with seasonal apple compote and honey compote, they really seem better suited to Rosh Hashanah. This year they’ll be part of the holiday menu at DGS Delicatessen.
Passover food to me is all about the exodus from winter and the bounty of spring. This recipe highlights great fresh spring flavors. Go to your local farmers market to see if you can get local spring onions and asparagus—it will make the dish even better!
Gluten-free, healthy and vegetarian (even vegan and pareve, if you toast the pistachios in oil instead of butter), this dish packs a flavor punch. It can be served warm or at room temperature, as a side or a vegetarian main dish. And, of course, the squash and pomegranate are symbolic among Sephardic Jews for Rosh…
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