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.
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.
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.
Leah Koenig’s celebrated new cookbook is a tome of 400 Jewish recipes from around the world that represent Jewish cooking here and now, beyond what we think of as “Ashkenazi” or “Sephardic.”
A rich buttery coffeecake served with ice cream is a great alternative to cheesecake for Shavuot. This one, called aranygaluska, comes from Hungary and resembles popular monkey bread or pull-apart bread.
Israel has always had a wide variety of kosher options (certainly more than the DC area), but these days they’re more creative, diverse and representative of international cuisines than ever before.
Nina and Leon Merrick, both in their upper 80s, have lived lives full of sadness. But despite that, they’ve managed to find sweetness and to nourish those around them—often with food, too.
DC’s favorite fast-casual restaurant, Shouk, shows that plant-based, kosher food can be flavorful, satisfying and loved by all, even those who aren’t vegan. Andrew visits and shares what’s new for the company.
For shakshuka, it all starts with tomatoes, onions and peppers—much like a lot of Mexican food. Inspired by her own Mexican background, Heather decided to mix up her shakshuka.
Until 2017, Reykjavik was the only European capital without a full-time rabbi. Rabbi Avi and Rebbetzin Mushky Feldman have made Iceland their home, where they host many travelers and locals.