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. More »
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 »
