Vegetables Can Be Fancy, Too
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.
Sip, Sip, Hooray!
With her company Sip City, Nikki Blank is reviving a drink that was popular in Colonial America—and the modern DC Jewish community has played a big role in its growth.
How Sweet It Is
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.
Ess Gezunterheit! Eat in Good Health
Congregation Beth El’s Sisterhood has published several community cookbooks since its founding in 1951, but its most recent, Eat in Good Health, reflects the updated tastes and diets of the times.
Holy Chow: A Divine Pursuit
Ami Schreiber is a software developer, but he always dreamed of owning a Chinese restaurant. Holy Chow, the new kosher Chinese restaurant in Kemp Mill Shopping Center, is his dream come true.
Fast Casual with Jewish Values
Justin Rosenberg’s fast-casual Honeygrow is the chain that almost wasn’t. But after his 94th solicitation resulted in investment, he developed a concept that is peppered with hidden Jewish inspiration and values.
Cooking Up a Happy Ending
After years of sharing “delicious but doable” recipes on her blog, “Once Upon a Chef,” Jennifer Segal’s new book of the same name continues that theme and style, just in countertop format.
Finding the Beat of Food and Health
Born and raised in Israel, Chef Zipora Einav works as a private chef to many celebrity clients. Her first book pairs healthy recipes with a classical-music CD with techno beats.
DC’s “Cool” New Restaurant
Restaurateur Ashok Bajaj’s new Sababa brings modern and traditional Israeli and Middle Eastern flavors to Cleveland Park. And its name, which means “cool,” has its own special story.
Following the Crumbs of Family History
Congressman Jared Polis traces his family’s history through recipes passed down from his great-grandmother, grandmother and mother and recorded in community cookbooks and even encased in plastic in a Rolodex.
