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.
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.
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.
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.
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.
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.
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.
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.
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.
Award-winning chef Alon Shaya’s new cookbook isn’t your ordinary cookbook. Instead of appetizers, entrees and desserts chapters, it’s broken up into short stories about his life with recipes for each period.