An Unconventional Yom Kippur Celebration in a Paris Hotel
For the fourth year in a row, a group of Jews ignored the many synagogues in the area for some decidedly more hamish services… More »
Ezekiel Emanuel is director of the Clinical Bioethics Department at the U.S. National Institutes of Health and heads the Department of Medical Ethics & Health Policy at the University of Pennsylvania.
For the fourth year in a row, a group of Jews ignored the many synagogues in the area for some decidedly more hamish services… More »
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.… More »
A reviewer eats at Colorado's "best" tables and wonders why Aspen has private jets but no first-rate food… More »
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.… More »
Working alongside ex-convicts being trained to work as chefs, a volunteer discovers DC Central Kitchen… More »
Judging Top Chef might be a distraction. Colicchio's flagship still sparkles, but at times it glistens with too much salt.… More »
What happens when a strict constructionist (Justice Scalia) meets you for deconstructed food? Pleasure ensues.… More »
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.… More »
Spices and slow cooking leave goat tender in a recipe that is basic enough for even novice home cooks… More »
This riff on pancakes will help make the most of your unleavened bread, even if, a week in, it looks even more like cardboard… More »
Dark, bitter, mild, or sweet, five kinds whose depth and richness will melt memories of the highest snowbank.… More »
At a charity dinner, pheasant raviolis and foie gras crème brûlée challenge guests' willpower.… More »
A professed beer-hater visits D.C.'s Birch and Barley and finds the menu compelling enough to return.… More »
The author couldn't stomach hard liquor. Then he tasted moonshine at a restaurant in the Turkish city.… More »
The author thought he'd never find anything as good as the version he loved in Chicago.… More »
Learning to make the traditional Jewish pastry becomes a playful--and competitive--family affair.… More »
The best part is the crust--perfect, with slightly flaky texture and buttery taste. The various insides are great, but the cardamom ones have an unusual hint, sweet but "clear" and almost refreshing.… More »
The author eats at Philadelphia's Vetri, which has been called the best Italian place in the country.… More »
It's not just apples that are in season now. The author surveys a range of varieties--and picks a favorite.… More »
With fall fruit at its peak, the author offers recipes for pie and a crisp and shows how to make them your own.… More »
Reuters
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