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The Jewish holiday of Passover is prime season for these soup dumplings, but they rate as a comfort food favorite for everybody. Learn the pros’ secrets for making them light or slightly denser, either with schmaltz or strictly vegetarian. Expect demos and much slurping!

Bonnie Benwick is a freelance editor, writer, recipe developer and food stylist. She worked for 39 years as a journalist, spending the majority of her career at The Washington Post. She retired in July 2019 as deputy Food editor/recipe editor. She wrote the weekly Dinner in Minutes recipe column for 12 years and contributed to several series of monthly food-related features for The Washington Post Magazine. Her efforts won honors from the James Beard Foundation and the International Association of Culinary Professionals, among others. She teaches cooking classes and assists in food photography/styling instruction in the Washington area, and continues to speak about food journalism to local and national groups with a particularly keen interest in all facets of recipe writing.

Susan Barocas is a writer, cook, cooking instructor and speaker with a passion for healthy cooking, Jewish food and Sephardic food, history and culture. Founding director of the innovative Jewish Food Experience, she served as the guest chef for three White House Seders with President Obama. In addition to making many food-related appearances on television and radio, Susan is an award-winning writer for online sites including The Nosher and such outlets as the Washington Post, Moment and Lilith magazines. She is a member of Les Dames d’Escoffier international culinary society.

Please bring an apron.