Congresswoman Debbie Wasserman Schultz has added one more thing to her (already jam-packed) agenda: clean and healthy eating. Jodi chatted with the congresswoman about changes she’s made and how she keeps her family healthy.
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Tanya’s sister passed along their grandmother’s 1971 Miami neighborhood cookbook. Despite recipes for Lobster Cantonese and Cheese and Bacon Roll Ups, it is full of gems that offer a look into a different time.
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Black, Jewish and gay, Michael Twitty explores African, Afro-American and Jewish culinary roots and histories. When they intersect, the results are fascinating stories and delicious dishes, like roasted chicken with berbere or sweet potato rugelach.
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In the final part of her three-part series, Emily chats with bloggers Shannon Sarna and Amy Kritzer and The Gefilteria’s Jeffrey Yoskowitz about what goes into a well-rounded Jewish foodie library.
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In part two of her three-part series, Emily gives us a sneak-peek into cookbook collections and email inboxes of world knish expert Laura Silver and Beth Kanter, author of Washington DC Chef’s Table.
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Emily interviewed five top foodies about their favorite cookbooks, food publications and blogs. In part one of this three-part series, she shares some favorites (hint: Joan Nathan, Mollie Katzen and The Forward).
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Jewish life isn’t the first thing that comes to mind when thinking about small-town Texas. Despite that, Marilyn and Michael Glosserman developed a strong Jewish identity and traditions and have passed them on to their children, too.
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For the second piece in this series, JFE talks to local food expert and Deputy Food Editor/Recipe Editor of The Washington Post, Bonnie Benwick, who was once an adventurous calf’s brains-eating 10 year old.
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For the first piece in a series on notable Washingtonians, Susan Barocas chats with CBS Radio correspondent Dan Raviv about falafel, gefilte fish and changing perceptions of “Jewish food.”
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by spark
September 3, 2013
How did Bobbe do it? So much good food for so many people came out of that tiny kitchen! In a special Jewish Food Memory, DC author Faye Moskowitz lovingly recalls the High Holiday meals of her childhood.
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