To prepare for opening Manna at the Museum of the Bible, Chef Todd Gray and his wife Ellen Kassoff Gray did research on Bible-era diets and traveled to Israel to learn more.
Chef Adam Greenberg can summarize Jewish food for you in one word: brown. And while his upcoming restaurant concept isn’t Jewish, it captures a lot of Greenberg’s Jewish food experiences.
Once known as a city with not much to write home food wise, DC is definitely on the map now. Meet the 18 DC Jewish foodies under age 36 you should know.
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.
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.