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.
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.