Food Feature

An Inherited Taste

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Restaurateur Alan Morstein has a secret weapon in his gastronomic arsenal: his mother Saundra’s long-cherished recipes. Native Baltimorean Morstein and his wife, Sande, have owned...

At Quarry Lake’s Citron, ‘Everybody is a VIP’

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New Quarry Lake restaurant Citron is looking to fill a niche in the Pikesville area by  providing a versatile white-table-cloth experience with  a waterfront...

Nacho Latkes? You Bet!

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In our “blended” neighborhood, we are surrounded by Christmas decorations. Diversity abounds! But when it comes to food, there is one December favorite all...

Parve Nutella and Other Must-Try New Kosher Foods

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At Kosherfest, the world's largest kosher trade show, Yiddish and Hebrew is heard alongside English. Some 6,000 kosher-food insiders packed the massive hall, chatting, networking...

After the Feast, Scrumptious Leftovers

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Whether one day or one week after Thanksgiving, leftovers are still enjoyed by many. Frozen and then defrosted can bring back the memories of...

My Yiddisha Make Ahead Thanksgiving

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Thanksgiving is a national holiday that Jews can truly embrace. After all, it is not a religious holiday. Spiritually, however, it is reminiscent of...

So Fast, Sukkot and Simchat Torah Are Here!

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One, two, three, where did it go so fast? Rosh Hashanah, Yom Kippur, break-fast — the fastest meals of the year. Now it is...

Some New Twists on the Old Traditions

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All family Jewish holiday dishes have a story: recipes from your mother, grandmother or aunt. The tastes and flavors of our past are what...

It’s the Big Hello, Goodbye for Summer Eats

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Late summer is truly the best time for produce. Those heirloom tomatoes are plentiful, corn is the sweetest, and all other fruits and vegetables...

Summertime and the Livin’ is Kosher

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Ah … summertime is officially here. And so is reading outdoors in the shade. And what is my favorite read? Cooking magazines, of course! I...