When Black and Jewish food cultures intersect, the results are delicious. Meet three people who are bringing together Black and Jewish food stories and recipes: Michael Twitty, Tsion Café and Lee Lee’s Rugelach.
When a food tour company went on a pandemic-induced pause, its founder, a MD native now living in Israel, launched a platform to bring chefs, sommeliers and culinary experts into people’s homes.
When a kosher-keeping member joined the family behind Arlington’s beloved Pastries by Randolph, the idea of making the bakery kosher surfaced. Then, thanks to DC Kosher, it became possible.
With so many new cookbooks released this year by Jewish authors, there’s something for every foodie on your list. In fact, there’s a good chance it’ll be hard to choose…
Knishes go far beyond potatoes and cabbage in the hands of local celebrity chefs, as seen in the Eat Well, Do Justice Celebrity Cook-Off benefiting Tzedek DC back in September.
Celebrity chef Spike Mendelsohn’s new spot, PLNT Burger, located inside Silver Spring’s Whole Foods Market, is winning hearts and stomachs with its totally vegan and DC Kosher-certified offerings.
Evan chats with Einat Admony just after she opens her first DC outpost of her New York falafel chain Taim and releases a new Israeli cookbook, Shuk, with food writer Janna Gur.
It was only natural for the author of a cookbook called Sababa to have an event at a restaurant called Sababa. Here’s how the event, moderated by Joan Nathan, went down.
Known for cake pops and bagels, Yael Krigman’s kosher-certified Baked by Yael is now offering fresh challah, including a raisin-studded round version that will be available for the High Holidays.
Started by Israel-born Tzurit Or, Boston’s beloved Tatte Bakery and Café now counts 13 locations throughout that area. In the fall, it’s coming to DC, with three new locations opening simultaneously.