Mark Cohen on Allan Sherman

“So he did something very important, and I think we’re still living in the Allan Sherman moment. He helped to invent the American Jewish personality that we see everywhere today,” biographer Mark Cohen says.

Worth the Schlep

Northern Virginia Jewish Film Festival— Culture, Community, Chutzpah The 13th-annual Northern Virginia Jewish Film Festival opens with Hava Nagila: The Movie, a documentary romp through the history, mystery and meaning of the great Jewish standard that is musical shorthand for anything Jewish! Celebrating 13 years with “Culture, Community and Chutzpah,” the NVJFF opening night dinner-and-film… Read More

The brave, new world of dating

by Meredith Jacobs Managing Editor Yenta the matchmaker has gone virtual with websites like JDate.com and JMom.com . But how’s a nice Jewish girl (be she the daughter of Tevye the Milkman, or a 40-something divorced mom of two) to navigate this brave new dating world?

Area ‘foodies’ name top 10 favorite Passover recipes

by Susan Barocas “Inspired by tradition. Delivered with a twist.” This isn’t just the Jewish Food Experience (JFE) slogan, but what we see happening today with Jewish food and cooks — from dorm rooms to family kitchens to fine restaurants. And perhaps no other holiday brings out the blend of traditional and creative as much… Read More

From retail to writing

by Emily acobs Staff Writer Russ & aughters in New York’s Lower East Side has been serving up the best in smoked fish, caviar and specialty foods since 1914. Known as J. Russ Cut Rate Appetizing until 1935, the store and the family that started it all have become iconic in the New York food scene, earning… Read More

Saffron-infused couscous – an Indian Sukkot

4 cups Israeli couscous Large pot of water 2 teaspoons canola oil Bring water to a boil, add couscous and reduce heat to medium, stir and cook for no longer than 6 minutes. Drain through a sieve. Toss into a large bowl with 2 teaspoons canola oil and mix. 2 medium onions, diced (approximately 2… Read More

Honey Apple Cake, serves six

3/4 cup white sugar 1 1/4 cups vegetable oil 3 eggs 3/4 cup honey 1 1/2 teaspoons vanilla 3 cups all-purpose baking flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons cinnamon 1/4 teaspoon allspice 4 Granny Smith apples, peeled, cored, and shredded Directions: • Preheat oven to 325… Read More