An argument that society and families—and you—will be better off if nature takes its course swiftly and promptly
Why low completion rates may not matter
It can be challenging for American Jews to relate to slaves in ancient Egypt. But events from recent history can help illuminate the holiday's deeper meaning.
For the fourth year in a row, a group of Jews ignored the many synagogues in the area for some decidedly more hamish services
How to find good jam if you're tired of too much sugar and not enough fruit flavor? All you need is a big pot, two ingredients, and maybe a child or two.
A reviewer eats at Colorado's "best" tables and wonders why Aspen has private jets but no first-rate food
Pie crusts can be light and flaky or buttery and cookie-like. Here's a recipe for each, plus a way to roll them out.
Working alongside ex-convicts being trained to work as chefs, a volunteer discovers DC Central Kitchen
Judging Top Chef might be a distraction. Colicchio's flagship still sparkles, but at times it glistens with too much salt.
What happens when a strict constructionist (Justice Scalia) meets you for deconstructed food? Pleasure ensues.
Goat is in style—"the new black," as one foodie puts it. A roster of Washington, D.C. restaurants to help you accessorize your plate with tender, earthy shreds.
Spices and slow cooking leave goat tender in a recipe that is basic enough for even novice home cooks
This riff on pancakes will help make the most of your unleavened bread, even if, a week in, it looks even more like cardboard
Dark, bitter, mild, or sweet, five kinds whose depth and richness will melt memories of the highest snowbank.
At a charity dinner, pheasant raviolis and foie gras crème brûlée challenge guests' willpower.
A professed beer-hater visits D.C.'s Birch and Barley and finds the menu compelling enough to return.
The author couldn't stomach hard liquor. Then he tasted moonshine at a restaurant in the Turkish city.
The author thought he'd never find anything as good as the version he loved in Chicago.
Learning to make the traditional Jewish pastry becomes a playful--and competitive--family affair.