Celebrating Recipes That Don’t Need Allergy Replacement Ingredients

Written by Elizabeth Kratz on . Posted in Food/Dining

One of my daughters has an egg allergy. She loves sweets (as do all my children), particularly muffins, cookies and cupcakes. I use a lot of Ener-G Egg Replacer, which works great in muffin recipes (as long as I use a whisk to whip it with warm water until the powder is fully dissolved and frothy), and I am grateful to Nabisco because neither Chips Ahoy nor Oreos contain eggs at all. I am also super grateful to my friends at Butterflake, particularly owner Richie Heisler, who knows and cares about families with allergies and makes sure to have egg-free cupcakes in the freezer at all times, ready to be decorated. (And frankly, they are great cupcakes and I even prefer them to the ones containing egg!)

Tequila

Written by Armand Kohn on . Posted in Food/Dining

I don’t like tequila.

As someone who preaches about being honest regarding drink preferences, I feel like I must say it: I am not a fan of tequila. It brings back memories from college of one too many shots and falling asleep on the cool tiles of the bathroom floor.

It’s All About the Numbers

Written by Rachel Berger on . Posted in Food/Dining

It’s all a numbers game. How many are home on a given night? How many of those who are home will actually eat what’s for dinner? Tricky calculations. With summer underway, and three out of four kids away for July, the numbers are now in my favor. I now have a little more flexibility in the things I can cook. With no more worrying about allergies, likes, and dislikes, I can actually try something unusual or different. But, ironically, now that I am cooking for half the family, I almost feel like, well… like there’s no one to cook for. It almost doesn’t feel worth it. (No offense to the family members who are still home!)

A Special Sauce Saves the Day

Written by Rachel Berger on . Posted in Food/Dining

Sometimes, it’s easy to fall into a cooking rut. You know what I’m talking about — you make the same dishes over and over again and wonder why no one is eating them anymore.

Finding Your Drink: The 10 Commandments

Written by Armand Kohn on . Posted in Food/Dining

American entrepreneur, author, and motivational speaker Jim Rohn once said, “Success is neither magical nor mysterious. Success is the natural consequence of consistently applying the basic fundamentals.” With this in mind, I realize I owe you an apology: I sent you off into the mixology underground without at least giving you some basics with which to help you navigate the waters. Today, I rectify that mistake and present to you with 10 important and short lessons that will help you go from amateur… to slightly better than amateur.

Interfaith Iftar at Char Bar

Written by Jackie Feldman on . Posted in Food/Dining

On June 8, my organization, Sephardic Jews in DC, partnered with Noor Shakfeh, a Syrian American community organizer, and Char Bar to bring the Muslim and Jewish communities together over a delicious iftar meal.

Exotic Drinks

Written by Armand Kohn on . Posted in Food/Dining

After a brief hiatus from writing and a week of sobriety, I can say that I sincerely missed both writing and drinking. It is fortunate that I made my heroic return during the travel issue as exotic drinks are some of my favorite.

Oreo Explosion Cheesecake

Written by Elizabeth Kratz on . Posted in Food/Dining

This is such a huge crowd pleaser, I can no longer even consider making Shavuot desserts without first putting together my easy Oreo cheesecake. The cake always looks great as well, particularly if you use low-fat cream cheese as I do; full fat cheesecakes sometimes crack or dip in the middle. With this simple recipe, you are not as likely to have an issue, and the dessert is so creamy you won’t miss the missing fat. But, if you’re feeling particularly decadent, add a dollop of real whipped cream while serving.