Inspired by tradition. Delivered with a twist. Serving DC, Maryland and Virginia. The tasty language of food is something we all share—dig in!
Food is often at the center of Jewish memories and traditions as well as family and community gatherings. The smell of freshly baked challah as family and friends sit down to a Friday night dinner…the taste of Bubbe’s matzah ball soup around the Passover table… the memory of making sweet, multi-layered baklava for the very first time. Whether you are observant or unaffiliated, in an interfaith re
lationship or a part of a young family, our deeply- rooted connections to food are part of what ties us to our Jewish heritage and community. The Jewish Food Experience (JFE) was created to help people nurture and build those connections. JFE delivers traditional Jewish food with modern twists and international flavors. Online, you can find an engaging, locally-focused website that will connect you to great recipes, food-related events and volunteer opportunities to fight hunger plus interesting stories about the Jewish food scene—chefs and restaurants, modern holiday celebrations and hot topics and trends in the Jewish food world. Off-line, you can connect to other people at a variety of events including cooking demonstrations, classes and tastings as well as talks and book parties for local authors, films, volunteer events and more.
In honor of our new reality, here are a few ways to keep your kids entertained…and fed, all in one.
Fight the chorus of “I’m bored” and “I’m hungry” by getting kids to roll up their sleeves and join you in the kitchen to prepare breakfast, lunch, dinner or snacks.
Under normal circumstances, at this time of year we would be running around putting together creative Passover menus and looking for the hottest new flourless dessert recipe. But these aren’t normal circumstances.
Here are some ways to load up on nourishment these days:
It’s hard to think about Passover prep when we’re all just wondering what the next few weeks will look like. Here are some ways to support each other during the COVID-19 pandemic.
Mishloach manot, anyone?
Mishloach manot gift baskets are just the call the indecisive baker needs to whip up all the recipes she’s been bookmarking for years. Here are 10 to start off with…
Chanukah Gift Guide: 2019 Cookbooks
It shouldn’t be hard to pick out gifts for the foodies in your life. Or rather, maybe it will be extra hard.
With so many new cookbooks released this year by Jewish authors, there’s something for every foodie on your list. In fact, there’s a good chance it’ll be hard to choose…
The motto for the new vegan PLNT Burger, which opened recently in the Whole Foods in downtown Silver Spring, is “Eat the change you wish to see in the world.” It appears on the T-shirts worn by the fast-casual restaurant’s staff, signage, menu, website and Instagram page.
https://jewishfoodexperience.com/plnt-burger-newly-planted-in-silver-spring/
Celebrity chef Spike Mendelsohn’s new spot, PLNT Burger, located inside Silver Spring’s Whole Foods Market, is winning hearts and stomachs with its totally vegan and DC Kosher-certified offerings.
Here’s an idea for this year’s : Instead of stuffing turkey, make it into a challah-baking party in which you stuff with your favorite flavors and more! Have everyone make a basic challah dough, provide a variety of fillings and get messy as you knead your way into new traditions.
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Instead of overloading on the tryptophan before the big day, turn this year’s Friendsgiving into a big challah-baking party with lots of Thanksgiving inspo (think cranberry-stuffed challah).
Summer saw lots of sweet, juicy peaches, tons of tomatoes and, of course, many scoops of ice cream, but now you can pack away those grill tongs and bring out the slow cooker.
Squash—it’s not just for Thanksgiving. Cube, peel and puree your way to a squash-fueled and filled Sukkot. Yes, that means plenty of varieties and breakfast, lunch and dinner.
Chag Sameach!
For many of us, the notion of harvest is one that is removed from our experience. We do not worry over fields of seedlings,
hoping that the weather this year was just right and will yield a bountiful harvest. We enjoy the colorful squash and crisp apples of this season plucked from the towering tables of Whole Foods or from under the tents of the Dupont Circle farmers market on Sundays.
Reflecting on Sukkot at her boarding school, Rabbi Goldstein realizes that most of us these days are so far removed from the key element of the holiday: the harvest.
Did you break your fast with bagels and lox?
Inspired by a Restaurant Week menu, Heather decided to mix up a Jewish favorite—literally. The result is a Yom Kippur break-fast game changer: a cream-cheese-and-salmon dip served with bagel chips.
The Jewish Federation of Greater Washington
G'mar Chatimah Tovah from your Federation family. This Yom Kippur, may you be sealed in the Book of Life for a good year!
For most American Jews, the break-fast traditionally means Ashkenazic favorites like sweet noodle kugel, bagels and lox, smoked fish platters, blintzes, rugelach and babka. But what about Jews from other parts of the world, other Jewish food traditions where these comfort foods are little known if at all?
Jews around the world mark the end of the fast in different ways—and no, they don’t all involve bagels and lox. Susan takes us on a brief tour of non-Ashkenazic traditions.
Shanah Tovah! Wishing you a sweet New Year!
At Rosh Hashanah, as we celebrate the birth of the world, it is a reminder that we are called to be God’s partners to protect creation.
A new year is a great time to consider Jewish values and how we can incorporate them into our lives. This includes choosing more plant-based options that are better for our planet and bodies.
The power of Rosh Hashanah food symbols came home to me, oddly enough, when we spent the holiday away from home. A work commitment required us to be in Nashville, so to mark the holiday we found places to attend services and had dinner at a nice restaurant. But there was no round challah, no apples and honey. I didn’t expect to miss them, but afterward it felt like the holiday celebration was incomplete without that food symbolism for a sweet new year.
For many of us, the holiday traditions we’ve created or adopted are the ones that stick most. Marcia set out to discover Rosh Hashanah traditions and how we can make them our own.
Sunflower Bakery and Cafe Sunflower are happy to help you with your holiday preparations. Cafe Sunflower has a full selection of Rosh Hashanah desserts from September 23rd through the afternoon of Sunday, September 29
Rosh Hashanah menu items available from September 3rd through October 8th. Cafe Sunflower at 6101 Executive Blvd. North Bethesda has a full selection of Rosh Hashanah desserts from September 23rd through the afternoon of Sunday, September 29th. Only items on this page will be available for pickup or...
The pomegranate is a magical food.
Some say it was not the apple, but this regal red fruit, each with its own crown, that was the original fruit on the Tree of Life in Garden of Eden. While we might never know this for sure, we do know that pomegranates have been grown, eaten and cherished for thousands of years.
Read more...
Did you know that the pomegranate originated in Iran and has been cultivated for 5,000 years? In addition to its many health benefits, it has a prominent role in history and culture.
Shabbat Shalom! Have you heard the news?
There's a new challah in town.
Known for cake pops and bagels, Yael Krigman’s kosher-certified Baked by Yael is now offering fresh challah, including a raisin-studded round version that will be available for the High Holidays.
The good news is, no matter what your living situation, budget or lifestyle, there is a tomato plant for you. And if you get started right now, you can plan ahead for next summer.
Heirlooms or hybrids? Determinate or indeterminate? As tomatoes of all colors, shapes and sizes flood the markets, Josh helps us understand the different varieties and plan ahead for planting some next summer.
Shabbat is a time to gather with friends new and old, winding down your week over good food and conversation. The best way to unplug is to take Shabbat outside and enjoy nature in every part of your meal, from mostly plant-inspired food to greenery and maybe even some background bird songs.
When the weather is warm, consider taking your Shabbat meal off the table and bringing it down to earth—literally. Judith shares a guide on how to pack a Shabbat picnic.
Don’t get us wrong—sliced watermelon is perfect, but did you know that it’s also great in soups, salads, cocktails and sweet treats? And you can even work wonders with the rind.
For Tanya and her family, planting potatoes on their new farm in Vermont is symbolic of the risk they took to become farmers in the first place.
Take your Shabbat, holiday or summer dinners up a notch with cocktails. The secret, as Sophie shares, is putting together a cocktail that requires no more than basic ingredients and tools.
If you thought that veggie burgers only come in boxes in the freezer section, think again. Diana’s homemade ones are quick and cheap to make and a hit with the whole family.
The days of squishy, deflated burger buns are over! Leah has a recipe for homemade burger buns that are sturdy and slightly sweet and sure to elevate any summer grilling.
What’s more cooling on these dog days of summer than watermelon? Watermelon granita! Try this Israeli-inspired version with sweet cream.
I developed my twist on the traditional pairing of watermelon and labane (yogurt cheese), an ubiquitous dish in Israel borrowed from the Palestinian kitchen. By itself, the watermelon granita is a wonderful, pareve palate cleanser in a multi-course meal. Served with the sweet lemon labane cream, it....
At first, Shulie was cool to the Israeli trend of putting tahini in ice cream, but remembering her love for sesame halva, it wasn’t long before she was making her own halva ice cream.
Started by Israel-born Tzurit Or, Boston’s beloved Tatte Bakery and Café now counts 13 locations throughout that area. In the fall, it’s coming to DC, with three new locations opening simultaneously.
Photos courtesy of Tatte Bakery and Café (Photo credit: Courtney Perkins Ryan)
Started by Israel-born Tzurit Or, Boston’s beloved Tatte Bakery and Café now counts 13 locations throughout that area. In the fall, it’s coming to DC, with three new locations opening simultaneously.
Roasted beets and sweet potatoes are a wonderful combination in a hearty salad. Served slightly warm or at room temperature, this salad will liven any summertime buffet or picnic with its bold colors and delicious flavors. The Creamy Kale Sauce becomes a simple dressing with a few additional pantry ingredients.
Roasted beets and sweet potatoes are a wonderful combination in a hearty salad. Served slightly warm or at room temperature, this salad will liven any summertime buffet or picnic with its bold colors and delicious flavors. The Creamy Kale Sauce becomes a simple dressing with a few additional pantry....
Award-winning cookbooks from Yotam Ottolenghi, Stella Parks and David Lebovitz focus entirely on our favorite part of the meal: dessert. Pull out the sugar and get cooking…err, baking.
New award-winning cookbooks from Yotam Ottolenghi, Stella Parks and David Lebovitz focus entirely on our favorite part of the meal: dessert. Pull out the sugar and get cooking…err, baking.
Heather was excited to incorporate the flavors of her Southern upbringing into rugelach, that beloved cookie of her new Jewish culture, but along the way she hit more than a few bumps…
Heather was excited to incorporate the flavors of her Southern upbringing into rugelach, that beloved cookie of her new Jewish culture, but along the way she hit more than a few bumps...
Kale grows all year round, but it’s definitely part of the abundance of summer farmers markets and CSA boxes. So what can you do beyond the boring kale salad with this hearty green?
What could be more Florida than fish? That’s what Sherry, who grew up in her grandparents’ deli, found while vacationing on Sanibel Island, where she discovered the “grouper Reuben.”
This dish is also known as eggplant caviar, Ensalada de Berenjena a la Grega (the Ladino name for the Greek version) and Patlican Salatasi (in Turkish).
This dish is also known as eggplant caviar, Ensalada de Berenjena a la Grega (the Ladino name for the Greek version) and Patlican Salatasi (in Turkish). I have found similar recipes for this garlicky dip or spread among Greek, Turkish and Israeli Jews. For me, it all started with my little (under fi...
Have you met the rock star of the farmers markets? It’s garlic scapes, the tasty, versatile, flowering stalk of hard-necked garlic, and it’s only around for one or two weeks a year.
Jews have been preserving—curing, pickling, salting, making jams—for centuries to make food last longer and go farther. Today, preserving is making a comeback for health and environmental reasons.
Ice cream, watermelon… There are lots of foods that are commonly eaten at the beach. In Nani’s family, though, it’s agreed that everything tastes better at the beach, even—especially—the simple stuff.
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Break the Fast with Emily Landsman's Lemon Cheese Blintzes! Get the recipe here http://jewishfoodexperience.com/recipes/lemon-cheese-blintzes-souffle/
Emily Landsman goes "Old School", showing us how to make Schmaltz and Gribenes. A special shout out to our good friends at KOL Foods for partnering with us!
Emily Landsman goes "Old School", showing us how to make Schmaltz and Gribenes. A special shout out to our good friends at KOL Foods for partnering with us!
Emily has the Last Word when it comes to cocktails and Tu b'Shevat http://jewishfoodexperience.com/recipes/last-word/
Here's Emily Landsman joining us from Catoctin Creek Distilling Company with a brand new cocktail recipe: "The Edible Arrangement" http://jewishfoodexperience.com/recipes/edible-arrangement/ (It's 5 o'clock somewhere...)
Emily is back, cooking up Joan Nathan's Curried Sweet Potato Latkes for #Hanukkah Recipe here: http://jewishfoodexperience.com/recipes/curried-sweet-potato-latkes/
Emily Landsman literally can't wait for #LatkePalooza this year! Be sure to join us on Monday, Dec. 19th at Commissary!! Get tix here>>> http://jewishfoodexperience.com/event/latke-palooza/
Look at how much fun we had with What Jew Wanna Eat, On Rye, One Eight Distilling, Javazen, and everyone who came out to #Nosh, #Sip, and #Schmooze on Sunday!
Lookin’ pretty! A gratuitous look at the perfectly baked round challahs. Thank you to Emily Landsman and to everyone following #ChashtagChallah! #ShabbatShalom!
An impressive finish Make sure the loaves are cooked, cool off and that’s it!
Feelin’ hot hot hot! Brush the risen loaves with egg and into the oven! #ChashtagChallah
So shapely! Two ideas to shape round #challah for #RoshHashanah #ChashtagChallah
Get punchy! Folding down the dough and redistributing the pockets of air made by the yeast. #ChashtagChallah
Our dough kneads attention! We knead the dough and let it rest. #ChashtagChallah
Welcome to #ChashtagChallah! Let’s get started! We make sure the yeast is alive and mix the ingredients together Follow @jewishfoodexp and @Ehlcreations on Twitter; Follow @jewishfoodexp and @ehlime on Intstagram
Had a great time at our #HighHoliday Tasting with Aviva Goldfarb, Marcia Friedman, Danielle Crittenden Frum, and Paula Shoyer at Moti's Market yesterday! Photo credit: Audrey Rothstein Photography
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