AIPAC, the so-called Jewish Lobby, has no influence in the White House and is scared to speak out
A new book shows how Austrian Chancellor Bruno Kreisky was the ancestor of the Jews who now serve in the hate-Israel movement
How did Mohamed Merah happen? In the third of a five-part series on anti-Semitism in France, the roots of the Toulouse gunman.
Now that you know the novelist’s incestuous secrets, is his newly reissued ‘Mercy of a Rude Stream’ quartet worth reading or not?
With the No. 1 album in America, the parodist proves yet again the full depth of his genius
Tablet Original Fiction: Angela loves Paul loves Claire loves Adam loves Angela
Roman Jews have had a long love affair with tomatoes. This recipe for oven-browned ‘pomodori a mezzo’ will show you why.
For two weeks at Camp Simcha every summer, campers aren’t kids with cancer or kids with cerebral palsy. They’re just kids.
Antic embellishments, like Esther being good in bed, help Talmudic rabbis to more fully explicate the text’s divine meaning
The revered chef Hanoch Bar Shalom, who died last week, reinvented Israeli cuisine by embracing local food
Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country
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
Israelis debate end goals of the campaign
Norman Finkelstein, Benjamin Kunkel, Corey Robin among those arrested
‘Schindler’s List’ is a story of redemption—for both the film’s protagonist and its director
And why reporters won’t talk about it
Synagogue and Jewish cars defaced with ‘Hamas’ graffiti
We decided to start sleep training my son, and then the war broke out
Hopes for a ceasefire quashed by renewed hostilities
Chabad crashes Comic-Con
New York, NYRB and Andrew Sullivan promulgate problematic claim
Irving Finkel, an expert on ancient Mesopotamia, decodes a Babylonian tablet and traces its path to the Book of Genesis
How one shy, whistle-blowing intern in an Amsterdam archive uncovered a travesty that insulted a decimated community
Two economists argue that literacy, not laws forbidding land ownership, created a small, widely dispersed and highly skilled minority