By building a new center-left coalition, Labor’s new leader has an opportunity to play kingmaker and restore his party’s influence
A new book chronicles the African Hebrew Israelites of Jerusalem, who left Chicago four decades ago and never looked back
The much-deplored ‘escape of the brains’ has actually brought closer ties with Silicon Valley, India, and even Taiwan
On the 26th anniversary of Freedom Sunday, a photographer uses objects to look at the immigrant experience
Egyptian playwright Ali Salem and others are marginalized at home and in the Western media, but they are political pioneers
Tablet Original Fiction: For Alexander Gruen, there are no real Jews left in the world, only holes—and fire
An ambitious new park is set to transform the dilapidated neighborhood that was once the Russian capital’s first Jewish quarter
The whole idea of a ritual bath seemed foreign and too religious. But now it’s a warm reminder of the moment I became a Jew.
To the Talmudic rabbis, a miracle is more plausible than the notion that their sources were incorrect
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
Burekas in Florida, hummus in L.A., and elegant Israeli cuisine in Philadelphia: ferreting out the unexpected at restaurants around the country
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Former Miss Israel cast as superhero in upcoming Batman vs. Superman flick
Plus spotting Bibi on the street in Jerusalem, and more in the news
We’re hiring two paid, part-time editorial interns
Plus with Kerry arriving to the region, peace talks are on the ropes
His frequent flier status was revoked for complaining too much, so he sued
The strangest CNN segment we’ve seen in a long time
Will people want to hear ‘Scenes from an Italian Restaurant’ live every month?
Remembering Beyle Schaechter-Gottesman (1920-2013)
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
‘Saffron Rice and Cranberry Sauce’ is one of eight stories in a theater production based on Persian Jewish women’s lives