Video: A round loaf of bread is a traditional part of a menu for the Jewish New Year, but you should still braid the dough
Rabbis and congregants alike have made synagogue dull. But together we can make it more meaningful and more compelling.
Daf Yomi: Could Judaism ever go back to now-alien-seeming rituals from before the destruction of the Temple?
My brother was the first to read one of my stories. His unexpected reaction helped me understand the magic of writing.
A visit to Lviv for my brother’s wedding showed that for some Jews with Eastern European roots, you can’t go home again
Meet Janice Bluestein Longone, the woman behind one of the most important collections of American culinary ephemera
New books about Albert Einstein, labor organizer Clara Lemlich, and mathematician Paul Erdős will inspire readers of all ages
One of many ancient local customs analyzed in this week’s Talmud study is the habit of separating Jews from gentiles
In ‘Nosh on This,’ a husband and wife create a cookbook with gluten-free recipes for everything from rugelach to hamantashen
Chinese food has long been a staple, but now Israeli restaurants offer dishes from Thailand, Japan, Vietnam, and India
‘Not being able to process it religiously makes it a very hard experience. We thought it’s important to give it a voice.’
Most American Jews have effectively cast off rabbinic guidance. Would the Talmud’s rabbis have respected us for it, or disdained us?
Three distinctive bars in the Holy City showcase local ingredients and characters. Just don’t call the bartenders ‘mixologists.’
My husband’s grandmother’s family was decimated by the Nazis. But at 95, she discovered relatives she never knew.
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?