‘You do not have the right to invoke my people’s struggle for your shoddy purposes’
A week visiting my family in Israel
Shmuley Boteach—rabbi, sexpert, Michael Jackson pal—has led many lives. But none of them can obliterate his past.
With the No. 1 album in America, the parodist proves yet again the full depth of his genius
Tablet Original Fiction: Angela loves Paul loves Claire loves Adam loves Angela
Richard Linklater’s Boyhood is the best film of 2014, and one of the least Jewish movies ever made
Irving Finkel, an expert on ancient Mesopotamia, decodes a Babylonian tablet and traces its path to the Book of Genesis
I don’t talk like my fellow Torontonians because I was raised inside the ‘Bathurst Bubble,’ the city’s Jewish community
It wasn’t as big as Batman, but ‘Mendy and the Golem’ gave Jewish kids a taste of pop culture—with a rabbinical seal of approval
The best part of summer is its fresh, delicious fruits and vegetables, especially ripe, juicy tomatoes. You can hold on to the taste of summer by cooking them into a traditional Moroccan Jewish dish.
David Tanis, Chez Panisse chef, cookbook author, and now food columnist for the New York Times, is best known for his seasonal cuisine. But this Midwestern-born chef cites Jewish food as his culinary roots.
A philanthropic effort helps low-income immigrant Israeli women build small businesses by cooking the dishes they know best. It’s a good program, and it’s delicious food.
Blair Nosan founded the artisanal pickle company Suddenly Sauer, just one of several new businesses channeling locavore enthusiasm to bring a much-needed boost to Detroit and its Jewish community
Einav Gefen got her start at Tel Aviv’s toniest restaurants. As top chef at food giant Unilever, she now has a tougher task: developing frozen dinners that are true to her culinary roots.
Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat
In Israel, milk and eggs are kosher for Passover only when produced by livestock that is chametz-free. A dairy farmer explains how the holiday alters his routine.
After a kosher-certifying agency deemed quinoa, the South American grain-like seed, Passover-compliant, it’s become a darling of the Passover table. But now rabbis are having doubts.
Specialty cocktails inspired by the Seder plate offer the flavors of Passover with a twist
At the Manischewitz kosher-cooking contest, the menu is international, the fanfare is intense, and the presiding judge is the legendary Jacques Pépin. Could kashrut be the ultimate Top Chef challenge?
Restaurants offering dishes like bacon-wrapped matzo balls are garnering praise for embracing Jewish tradition while also rejecting it. But a chef turned rabbinical student suspects they’re just lazy.
A once-thriving congregation in Greenville, Miss., now can barely gather a minyan on Shabbat, but it’s managed to keep a popular tradition—a deli-luncheon fundraiser—alive for nearly 130 years
Garlicky hummus is Israel’s national dish, one that inspires best-selling books, prompted a headline-making heist, and is said to cure physical and mental ailments
Searching for ways to attract young Jews, a Boston group asked some chefs to reinvent traditional Jewish dishes. Never underestimate the ability of good food to attract a crowd.
Schnecken and rugelach, though often mistaken for each other and both delicious examples of Jewish baking, are pastries with distinct histories and routes to American popularity
The Shallowest, Least Thoughtful Commentators of the Week
An excerpt from I Thought I Meant More to You Than That, by Cynthia Orgel
Rips into Hamas, Selena Gomez
After seven years in Portland, departing with a mix of sadness and hope
We’re hiring two paid, part-time editorial interns
Operation Protective Edge enters its 18th day
Militant group used child labor to construct underground network in Gaza
The latest in a long tradition of creatively supporting embattled Jews abroad
Snide bias is no substitute for real reporting on complicated stories
How one shy, whistle-blowing intern in an Amsterdam archive uncovered a travesty that insulted a decimated community
Two economists argue that literacy, not laws forbidding land ownership, created a small, widely dispersed and highly skilled minority