‘Chained wives,’ refused Jewish divorces by their husbands, take to social media
The evolution of Jewish American political discourse from outsider counter-culture to ‘never again a victim’
One Middle Eastern nation does indeed pay to influence U.S. foreign policy. Hint: It’s not Israel.
The singer has had better songs, but his new record captures his ideas more clearly than ever
What role does America play in Jewish life, and by extension what kind of Jewish literature can be created here?
New novel ‘The Betrayers’ boldly places at its center the most famous refusenik and all he represents for Soviet Jewry
Chaya Ben Baruch’s sixth child was born with Down syndrome. Then she did what every good mother does—set out to find him a mate.
Forty percent of Jewish millennials may be unaffiliated. That doesn’t mean they’re not creating a new kind of Jewish world.
Just because you’re in synagogue doesn’t mean you have to read what’s in the prayer book
Iraqi-style soup dumplings seem somehow authentic, the embodiment of a less clichéd, more complex Israel—but it turns out they, too, are hybrids
What does Maimonides have to do with vegan food? A new restaurant in Brooklyn draws unexpected inspiration from the medieval Jewish scholar.
Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers
A classic American cheesecake on the menu of a Provençal restaurant leads to a saunter through the culinary history of Jews and France
From chocolate cake to onion rolls, recent Jewish cookbooks offer a tantalizing range of recipes for Hanukkah treats to complement the latkes
Bukharian Jews in Queens, N.Y., mostly émigrés from the Soviet Union, brought with them a cuisine that mixes the polyglot flavors of Central Asia
A back-to-the-earth Colorado couple raises top-quality, heritage-bred livestock to produce kosher, organic, premium cuts of beef and lamb
After stints working in graphic design and pizza-making, Noah Wildman found his true culinary calling in making a better knish
A brief guide to knishes in the United States
Turkey anchors all Thanksgivings, but families flavor the meal with preparation and sides—like my mother’s marshmallow-topped sweet-potato tsimmes
My father loved my grandmother’s poppy-seed cookies, or mohn kichlach, but she never made them for me. Could I duplicate her recipe?
Lior Lev Sercarz, an Israeli-born, French-trained chef, is a top provider of rigorously sourced seasonings to high-end New York restaurants
At first Oreos were an unkosher, forbidden temptation. Then they became just another unhealthy cookie.
A popular cookbook, Recipes Remembered, pairs Holocaust survival stories with survivors’ recipes, an awkward pairing of pleasure and horror
Myra Goodman, co-founder of Earthbound Farm, is the Brooklyn-born daughter of Holocaust survivors and an unlikely organic-food pioneer
The story behind a story about a young woman’s search for a new kind of Jewish community
A preview of what’s to come over the next few weeks
Recipes featuring the Talmud’s five ingredients for a sweet new year
New project uses statistics to spot—and publicize—potential mass killings
Says Jerusalem bureau pulled his 2009 story about Israeli peace offer
When it comes to brines, Sandor Katz bubbles with enthusiasm
More proof the language isn’t dying: interactive online courses
Anti-Semitic write-in candidate affiliated with white supremacist group
Discovery enables further research of the Nazi extermination camp
The dynamic conductor and genius behind ‘West Side Story’ also wrote classical works. Allen Shawn explores what they reveal.
Batya Ungar-Sargon discusses her exposé on the tax rolls and funding cuts that fueled an ethnic rift in East Ramapo, N.Y.