The group has maintained an uneasy status quo despite losing key allies in Tehran, Damascus, and Cairo
Last week’s assassination of Hezbollah commander Hassan Laqqis in Beirut was a taste of what may come
Thanks to the Internet, Jerusalem seems closer than ever—but thanks to her government’s policy, remains out of reach
Sefi Rivlin, the iconic Israeli comedian who died earlier this month, revolutionized the country’s political scene
A newly published collection reminds that grotesque images of Jews were routinely mailed by ordinary people around the world
In the late 1950s, the Jewish department store mogul salvaged Chanel’s reputation—and burnished his own
Synagogues are full and kosher restaurants abound as liberal immigrants, Orthodox singles, and secular Jews come together
An ancient principle of Judaism, debated at length in the Oral Law, is that it is a sin to count Jews—or is it?
My family’s history gave me a pedigree as a Jewish New Yorker—until a visit revealed how quickly the past disappeared
As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations
Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots
Gluten-free matzo seems to offer deliverance for people with celiac disease and similar ailments. But this unleavened bread isn’t kosher for Seders.
Does anyone really like jelly rings? Maybe not, but at Economy Candy on the Lower East Side, there are many other Passover sweets to choose from.
The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes
Polish has no word for a leisurely, late-morning meal, but brunch is catching on in Krakow, with french toast, stiff drinks, and schmoozing
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
The American-Israeli economist’s name has been floated for other gigs
Fox’s popular otherwordly TV show borrows some familiar Judaic lore
We’re pretty sure Jews didn’t write this one
Plus 58 cases of measles among Hasidic Jews in 2013, and more in the news
Recep Erdoğan is condemned for missing tribute to South African leader
NYPD investigating assault on 22-year-old Taj Patterson as a hate crime
NPR’s Planet Money wants to reunite Jennifer with her bat mitzvah t-shirt
That’s at least 100 corned beef sandwiches!
South African-born writer Benjamin Pogrund remembers an old friend
The lingering effects of his massive Ponzi scheme on a century-old youth group, a Boston philanthropist, and small investors
Does sexually graphic material help Jewish continuity? ‘Unclean Lips’ argues for the unseemliness of Bruce, Roth, and their ilk.
The composer of the beloved Hanukkah song ‘Ocho Kandelikas’ shares stories and melodies from her past