Paula Shoyer just published her new book "The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion" (Sterling Epicure, 2017). It offers recipes for more healthful Jewish classics, that are also updated for the modern table, along with international and American recipes that reflect food trends beyond the Jewish culinary world. Her book was featured in The Washington Post's Food section January 2 and that article was picked up in papers across the U.S.
Nongkran Daks was featured in The Washington Post Magazine's story on December 31 about pandan, the trending tropical plant whose leaves are a traditional ingredient in Southeast Asian cooking.
Domenica Marchetti's article in The Washington Post on lasagna with homemade pasta led the Food section December 27.
Les Dames d'Escoffier DC
LDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community.