By Orly Gottesman Desserts don’t get much better than chocolate babka, but most recipes for this beloved Jewish bake call for all-purpose flour — not helpful if you’re a celiac or don’t eat gluten. So I came up with this gluten-free babka recipe, which is just as sweet, gooey and indulgent as the original. Plus, this recipe can easily be made dairy-free, too, using your vegan butter and dairy-free milk of choice. It may well be the chocolatiest chocolate babka recipe around. First, you have a moist chocolate filling, which you can customize to make as sweet as you like. Then, the babka is spri ..read more

The Pikesville Farmers Market will return on Tuesday afternoon, May. 7, for its 23rd season. The market is now accepting applications for business vendors and nonprofits. A community staple presented by the Greater Baltimore Chamber of Commerce (formerly the Pikesville-Owings Mills Regional Chamber), the market will be held every Tuesday from 2 to 6 p.m. (rain or shine) in the parking lot of Pomona Square shopping center, at 1700 Reisterstown Rd. The market, which is subsidized by a grant from Baltimore County, runs through Tuesday, Nov. 19. Approximately 4,000 people visit the market every ye ..read more

By Rachel Ringler (JTA) — Joan Nathan had just settled in for a conversation about her most recent book, “My Life in Recipes,” when the food writer became distracted. A media personality was coming for lunch the next day, she said, but she realized she was missing two of the ingredients for the matzo balls she planned on serving. She paused to search for what she needed while also musing about what substitutes she might use in their place. A few days later, Nathan reported success: The luncheon was “lots of fun” and the matzo balls were delicious, she said, though she added, “They could have b ..read more

On this episode of “The Food Enthusiast,” Dara Bunjon talks with Chef Keesha O’Galdez, creator of the gourmet nut brand, Live Loud Foods. For more from Keesha O’Galdez, visit thegourmetdiva.com and follow @gourmetdiva on Facebook. For more on Live Loud Foods, visit liveloudfoods.com and follow @live.loud.foods on Instagram. Catch a new episode of The Food Enthusiast every Thursday at 1 p.m. at facebook.com/jmoreliving. You May Also Like Joan Nathan, Pioneering Jewish Food Maven, Dishes All in New Autobiography In her new memoir, cookbook author Joan Nathan looks back on a life of usi ..read more

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