Shabbat is all about family, friends and food. But how about adopting some practices to make your Shabbat more sustainable and friendly to animals, workers and the environment, too? We have eight tips here.
Mention Nicole Goldstein’s name in some DC circles, and you’re likely to hear about her elaborate, multi-course, themed Friday night dinners for 12 to 20 people. Now, how do we get on the invite list?
Putting together two or three different soups with toppings for people to add is an easy, delicious way to get everyone talking around the Shabbat table or anytime body and soul need warming.
What’s a mom to do when her challah-baking family goes gluten-free, but refuses to let go of its home-baked tradition? This mom found a way back to “challah love.”
Honey and mango give traditional roast chicken a modern, but still comforting, taste.