Kosher salt is one of the most ubiquitous ingredients in the cooking world — but it’s also one of the most misunderstood. We break down its curious history.
When I arrived last week at 2nd Avenue deli in midtown Manhattan for lunch with Nick Wiseman and Barry Koslow — the owner and chef of soon-to-open upscale DGS Delicatessen in D.C. respectively — I found my dining companions already elbow-deep in an impressive spread of traditional deli stand-bys.
If there’s anything that reminds me of a day’s end, it’s a hot pot of tomato sauce bubbling on a stovetop. There was often one in my home on Friday nights growing up, attended to diligently by my mother, who would stir the ground veal meatballs within gently.
Step inside Sticky Fingers Bakery in the Columbia Heights neighborhood of Washington, D.C., and nothing seems amiss amongst the packed crowds and gleaming displays packed full with sweets like strawberry crème cupcakes, frosted sticky buns flecked with walnuts, and orange cranberry scones. That is, until you realize everything is vegan.
‘The Chosen” is back in Washington, D.C., but this time with two Aarons presented in the round. In this new production by Theater J, director Aaron Posner refigures his 1999 co-adaptation of “The Chosen,” Chaim Potok’s 1967 novel exploring the enduring friendship of two boys from different Jewish worlds in 1940s Brooklyn. And it stars, as the narrator, Aaron Davidman, who has directed productions of “The Chosen” in his role as artistic director of the Jewish Theatre San Francisco.