Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.
Philly’s Rooster Soup Co., from Michael Solomonov and Steve Cook, turns leftover bones from fried chicken served at Federal Donuts into broth, and 100 percent of profits are donated to charity.
Back at the end of September, local organization Tzedek DC brought together celebrity chefs and judges for a kugel cook-off that raised over $100,000 to fund work advocating for low-income DC residents.
Just this summer, District Winery opened up in Yards Park. The gleaming facility includes winemaking space, a tasting bar, a restaurant and an events space. Soon it will be producing local wines.
The Hamilton Cookbook by JFE® friend Laura Kumin (and the award-winning Broadway show) invite us to a new look at Founding Father Alexander Hamilton and his life and background.
Christmas is coming up, which, for a lot of Jews, means…it’s time for Chinese food and a movie! Judith put together a list of top local spots to satisfy your mapo tofu craving.
Looking for a good doughnut or even a sufganiya? If you live in the DMV, you don’t even have to pull out your deep fryer. Judith scoped out all the area’s doughnut spots.
In mid November, academics, chefs, food writers and historians gathered at American University for “Israeli Cuisine as a Reflection of Israeli Society,” a groundbreaking conference exploring Israeli food.
Jackie Greenbaum, the DC restaurateur behind Little Coco’s, El Chucho, Bar Charley and more, has an unconventional background that includes rock and roll as well as the JCC and Hadassah.
Between 1975 and 1978, a group of friends came together to run a not-for-profit, collectively run restaurant that brought not only kosher food, but also a unique community to DC-area Jews.