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?
By imbuing even the most mundane things—like vinegar—with importance, the rabbis find proof of sacred history
Aristides de Sousa Mendes lost his reputation and his home. Now the grandson of a man he saved tries to restore both.
What adults whose kids have purported psychic powers, from soulful Crystal Children to fiery Indigo Children, might say
Daf Yomi: Much of the rabbinical ingenuity is devoted to figuring out how to draw clear lines in murky situations
‘I may not hear very well, but I really know how to listen,’ says Rabbi Darby Leigh, as deaf Jews make strides in the community
Kitchen Talks events allow migrants from Eritrea, Sudan, and elsewhere to share their recipes, and break down cultural barriers