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.
Hamas today is in the same position as Yasser Arafat once was: sacrificing its people to a corrupted ideal
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
Just because you’re in synagogue doesn’t mean you have to read what’s in the prayer book
Video: Throw away your jars of gray fish patties. This Rosh Hashanah, make a terrine that’ll have doubters asking for seconds.
A new shoe offers some extra height to Jews of shorter stature. But why prey on insecurities and stereotypes to sell footwear?
Jews have been hooked on fake butter for a century. It’s time to banish it from our kitchens.
L.A.’s top chefs come together—and cook kosher—to honor Project Chicken Soup founder Mollie Pier
At NOLA bakery, Israelis sample pecan pie and buttermilk biscuits—with a side order of American culture
How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback
Friday night dinner wouldn’t be the same without this Jewish staple. Here’s the tastiest recipe you’ll find.
Yotam Ottolenghi and Sami Tamimi paint a complex portrait of their hometown’s cuisine in a new cookbook
It’s long been a staple of the Jewish bakeries. Now you can make a perfect seven-layer cake at home.
David Nahmias keeps a family tradition alive by making mahia, a Moroccan fig brandy, in America
The citron, essential for Sukkot rituals, can be put to many wonderful uses after the holiday
Forget bagels and cream cheese. Break the Yom Kippur fast in a new way with recipes from a Top Chef master.
Dipping apples in honey for Rosh Hashanah? Here’s a guide to picking the best ingredients for a sweet new year.
With star chef Adam Sobel’s recipe, nobody has an excuse for dry, overcooked meat this Rosh Hashanah
In New Kosher Cuisine, one of the doyennes of kosher home cooking takes her fare in a simpler direction
Rancho La Puerta’s proprietor pioneered healthy eating. Now she teaches guests how to keep food simple.
Jews have pioneered the premium ice cream craze for 40 years, from Häagen-Dazs to Ben & Jerry’s and beyond
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
A case of mistaken MacArthur identity
If Israel and the Holocaust are most Jews’ points of identification, which holidays are really the High Holidays?
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.
Some people lean on neighbors for a cup of sugar. The Fruchters, of Memphis, Tennessee, needed theirs to help them keep the Sabbath.