We Could All Use Something Sweet
Australia’s inimitable Monday Morning Cooking Club has released its fourth book, this one gathering recipes from Jewish communities all over the world and celebrating everything sugar and spice.
Tabletop Traveling: A Mexican Fiesta
The “travels” continue, and this week… ¡Hola, Mexico! Summer produce—tomatoes, corn, peppers—shine in this Mexican-inspired spread that’s all about DIY so your guests (or family members) can make it their own.
Around the World with Hummus
Elad Shore is next in line to run Shlomo and Doron, a popular Tel Aviv hummus spot. But just like his dad added hummus to the menu, Elad has added his own (international) twist.
Tabletop Traveling: Jet-Lag-Free Japan
Times are stressful, and travel is off the table, but with this edition of Tabletop Traveling, everyone can enjoy the serenity and unique flavors of Japanese culture and cuisine—sans the jet lag.
When Life Gives You Lemons…
Ruthie isn’t going to bars to enjoy her favorite limonana (mint lemonade) or limonarak (same, but spiked), so this is a great opportunity to make a frozen version she can enjoy at home.
Tabletop Traveling: It’s Canada Day!
Canada Day, which celebrates the joining of Canada’s original three provinces, falls on July 1st. So for our first tabletop “journey,” just a few days before our independence day, we’re heading north.
Tabletop Traveling: A New Series
Besides road trips and nearby nature, summer travel has mostly been canceled. In the coming weeks, we’ll be featuring menus and ideas for meals that will whisk you away—no passport required.
NYC Falafel Chain Taim Takes on DC
Evan chats with Einat Admony just after she opens her first DC outpost of her New York falafel chain Taim and releases a new Israeli cookbook, Shuk, with food writer Janna Gur.
Sababa and Sababa Come Together
It was only natural for the author of a cookbook called Sababa to have an event at a restaurant called Sababa. Here’s how the event, moderated by Joan Nathan, went down.
Israeli Food is More Sababa Than Ever
Adeena Sussman’s colorful new cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen, puts a bright and sunny spin on Israeli cuisine, celebrating produce, seasonality and that creative immigrant influence.
