The Food Enthusiast with Guest Milène Jardine
On this episode of “The Food Enthusiast,” Dara Bunjon talks chocolate with Milène Jardine of Milène Jardine Chocolatier.
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Food & Drink
Recipe: Protein-loaded Salad
With garbanzo beans and tuna, this tasty salad packs a protein punch, perfect to meal prep and enjoy throughout the week.
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The Food Enthusiast with Guest Chanya Punyakumpol
Dara Bunjon talks with Chanya Punyakumpol, co-founder of TAAN THAI, a Thai cooking kit company that helps people create real Thai meals at home with ease.
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Make Hummus, Not War: Palestinian Jalil Dabit (right) wears a shirt that translates to, “I am a hummussexual.” He and Israel-born Oz Ben David (left) opened Kanaan in 2015. (Elisabeth Patrikiou, via JTA)
Hummus Restaurant Partners in Berlin Hope for Better Times
With the ceasefire deal between Israel and Hamas, the Israeli and Palestinian owners of Kanaan are optimistic about the survival of their enterprise.
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Recipe: Panko Crusted Salmon
If you’re looking for some simple yet delicious menu staples look no further than this recipe from Elite Jakob.
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Saul Zabar, Who Transformed Family Grocery into NYC Institution, Dies at 97
For more than seven decades, Saul Zabar led his family’s famed Jewish market, beloved for its bagels, smoked fish, and classic Ashkenazi fare.
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The Food Enthusiast with Guest Phillip Ashley Rix
Dara Bunjon talks all things chocolate with master chocolatier Phillip Ashley Rix, author of the new cookbook, “For the Love of Chocolate.”
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A Baltimore tradition since 1915, Attman’s Deli recently announced it’s hitting the road with its own food truck. (Photo via Attman's Delicatessen on Facebook)
Restaurant News: On a Roll
In its latest venture, Attman’s Deli gets into the food truck business. Randi Rom shares a roundup of local restaurant news and notes.
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The Showstopping Jewish History of Green Goddess Dressing
The Nosher’s Joanna O’Leary looks back at the origins and Jewish history of the popular Green goddess dressing.
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Recipe: It Isn’t Yom Kippur Break-Fast at My House Without this Egg Casserole
This easy, cheesy egg casserole bakes like a souffle, creating a pillowy texture to complement the crusty bits of challah at the top.
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The Food Enthusiast with Guest Zack Mills
Dara Bunjon talks with True Chesapeake’s Chef Zack Mills, the Restaurant Association of Maryland’s 2025 Chef of the Year.
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