By Stephanie Ganz This recipe was first published on The Nosher.  Cacio e pepe translates to cheese and pepper, and the classic Roman pasta dish includes little more than those eponymous ingredients. In that recipe, spaghetti and salted pasta water combine with a salty sheep cheese called Pecorino Romano to create a silky, luxurious sauce that far surpasses the sum of its parts.  For the past few years, cacio e pepe has been on a tear among chefs and food fanatics. In a 2021 Los Angeles Times article, Jenn Harris shows that the origins of the relatively modern pasta di ..read more

On this episode of “The Food Enthusiast,” Dara Bunjon talks with journalist, historian and chef Ramin Ganeshram, author of “The General’s Cook,” a novel about Chef Hercules Posey’s time at George Washington’s Mt. Vernon. For more from Ramin Ganeshram, follow @nibblescribblenyc on Instagram. Ramin Ganeshram’s books are available here. Catch a new episode of The Food Enthusiast every Thursday at 1 p.m. at facebook.com/jmoreliving. You May Also Like Simon Says: Amy Simon of Eddie’s of Roland Park Offers Tips for Your Passover Seder This year, Eddie's -- owned and operated by the Cohen f ..read more

It’s always a serious challenge to find a week’s worth of kosher-for-Passover recipes that won’t leave you craving chametz. These delicious dishes from local foodie Elite Jakob definitely fit the bill. See Also: Eggplant Lasagna | Heavenly Smashed Roasted Potatoes Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen. Print Flourless Brownies Course ..read more

Don’t discard the leftover seder charoset. Save it for these easy, make-ahead, healthy treats from PJ Library, long trusted as a resource for Jewish families who receive free books each month. Packed with protein to keep you full and energized, they make a great after-school snack too. Print Passover Charoset Balls Course Breakfast & Brunch Author PJ Library Ingredients 3 ounces dried apple slices 1 1/2 cups hot water 1/2 cup pitted dates 1/2 cup walnuts 1/2 cup matzo meal, divided 1/2 teaspoon cinnamon 1/4 cup shredded unsweetened coconut Instructions In a medium bowl, soak the ..read more

On this episode of “The Food Enthusiast,” Dara Bunjon talks with Garrett Bess, host of the TV series “Bike to Bites.” For more on “Bike to Bites,” visit biketobites.com and follow the show on Facebook and Instagram. For more from Garrett Bess, visit tworiverpictures.com and follow him on LinkedIn. Catch a new episode of The Food Enthusiast every Thursday at 1 p.m. at facebook.com/jmoreliving. You May Also Like Vintage Pesach Brands Evoke Fond Memories of Childhood Holiday Celebrations Jeremy Diamond highlights some of the vintage companies such as Streit’s, Joyva and Manischewitz tha ..read more

When we think of the old, classic Passover celebrations of our childhoods, we often think of names like Manischewitz, Horowitz Margareten, and Joyva. All those Pesach foods didn’t taste quite right, whether it was the dryness of the macaroons, the triple doses of sugar in the jelly rings, or just the plain and simple packaging. Several of these known Pesach food companies have recently rebranded and reinvented themselves — Streit’s, Joyva and Manischewitz, to name a few — with the hopes that the rebranding coincides with the revamping of the flavors we enjoy the rest of the year. The B. Manis ..read more

“I scream, you scream, we all scream for ice cream!”–From a popular 1920s novelty tune You could call it the official end of the “Velvet Era.” On Monday, Apr. 15, the demolition of the façade and skeletal remains of the old Hendler’s Creamery plant at 1100 E. Baltimore Street, near the Jewish Museum of Maryland campus, is scheduled to take place. The planned razing will come after years of discussions and deliberations between local preservationists and Baltimore’s Commission for Historical and Architectural Preservation (CHAP). Big Scoop: The old Hendler’s Creamery plant facility is scheduled ..read more

It’s always a serious challenge to find a week’s worth of kosher-for-Passover recipes that won’t leave you craving chametz. These delicious dishes from local foodie Elite Jakob definitely fit the bill. Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen. Print Eggplant Lasagna Course Main Dish Author Elite Jakob Ingredients 3 eggplants 1/2 teaspoon salt ..read more

On this episode of “The Food Enthusiast,” Dara Bunjon talks with Brittany Wight, founder and co-owner of Baltimore’s Wight Tea Company. For more on Wight Tea Company, visit wighttea.com and follow @wightteaco on Facebook. Catch a new episode of The Food Enthusiast every Thursday at 1 p.m. at facebook.com/jmoreliving. You May Also Like Sauce Gribiche Can Be a Delicious Passover Culinary Staple Sauce gribiche, a cold egg sauce, brings a silky yet chunky texture to whatever it touches, even on matzah. The Food Enthusiast with Guest Lois Gamerman On this episode of "The Food Enthusiast ..read more

By Stephanie Ganz This recipe was first published on The Nosher. Sauce gribiche is a cold egg sauce that originated in 19th-century France when the so-called “mother sauces” (or grandes sauces) were being defined by chefs Marie Antoine Carême and August Escoffier. It is a derivative of mayonnaise but unlike that classic emulsion, which uses raw egg, gribiche is characterized by the use of boiled eggs. The sauce, which is often compared to a remoulade, harnesses the briny flavor of capers and cornichons, and bright herbaceous notes from any combination of parsley, chervil and tarragon ..read more