A Taste of Israeli Soul
Israeli Soul, a new book from the duo behind Zahav, Dizengoff, and several other restaurants in Philadelphia, is out this week. This time the focus is on simple dishes for home cooks.
“Just” a Chat with Ellen Kassoff Gray
Allie chats with Ellen Kassoff Gray of Equinox, Harvest Moon Hospitality Group, Manna and many other DC food landmarks about Jewish comfort food and a hot new vegan “egg” product.
This Deli Thinks You Should Call Your Mother
For as long as Andrew Dana can remember, his father, an attorney, has wanted to open a Jewish deli. Instead, Andrew recently made that dream a reality with Call Your Mother.
Farewell to a JFE® Force
We bid adieu to JFE® director Paul Entis, the creative mind behind many inspiring events and fruitful partnerships and collaborations, who left his position last month to pursue new adventures.
The Battle of the Blintzes Is On
After last year’s kugel success, this year’s Eat Well, Do Justice! (September 17th) will feature creative takes on blintzes to raise funds for Tzedek DC’s work helping low-income DC residents fight debt-related crises.
Hazon Sets the Table for Inspiration
Every year chefs, farmers, writers, environmentalists, activists and others gather at the Hazon Food Conference for inspiring and educational workshops, demos and discussions about Jewish food. This year’s is August 1–5.
Filling a Hole in DC for Jewish Food
Schlow Restaurant Group’s executive pastry chef Alex Levin combines Jewish and Italian flavors in a new brunch in the city and talks about his newfound understanding of the power of food.
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.
