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.
Don’t have time to cook or space to host? That doesn’t mean you have to pass over Passover! All around town there are plenty of restaurants putting together special meals.
Before Mikey Fabian was the sous chef at Rosario (and soon at Rappahannock Oyster Company) or line cook at 1789 and Rose’s Luxury, he was in BBYO and a student at CESJDS.
For the tenth year of Sips & Suppers, which raises money for DC Central Kitchen and Martha’s Table, Susan shares a behind-the-scenes look at the dinner prepared by Chefs Michael Solomonov and Adam Sobel.
Owner Diane Gross opens up about about the new Cork, which, ten years after opening, has settled above its sister business Cork Market & Tasting Room to create a whole world of wine.
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.