In the final part of Tablet’s series on French anti-Semitism, echoes and paradoxes of a gruesome murder
Steven Salaita’s case isn’t about free speech. It’s about common sense, and the rightful consequences of bigotry and violence.
Why ‘Islamophobia’ in Europe cannot be equated with anti-Semitism, either in nature or degree
A live-action role-playing game set up a scenario with ‘inmates’ and a ‘furnace.’ What could go wrong?
From Black Rock City to the Negev Desert, the sandy camping trip comes to the Middle East
Karl Stern, Canadian psychiatrist and writer, was in his day a famous Catholic convert. Why has he been forgotten?
‘Let the Celebrations Begin,’ an acclaimed and controversial Australian children’s book, raises questions about Holocaust education
Jewish grandma Isadora Alman pioneered the American sex-advice column, then found her work obsolete.
Talmudic rabbis debate professional eulogizers, trying to strike a balance between the holy and the mundane
Video: Cook up delicious cheese-filled crepes from scratch—the perfect dairy recipe for Shavuot
I never wanted to learn to make my mother’s matbucha, a savory eggplant salad–until I became a mom-to-be
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How I discovered a recipe for the sourdough bread my grandmother made, before she died in the Holocaust
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
Plus, Poland reopens Auschwitz probe, Oprah goes to the mikvah, and more
The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet
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.
I became a Jew at the age of 39, and I love my new faith. But learning to embrace Jewish food—especially at Passover—was another story.
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.
What a difference one o makes!
Some people lean on neighbors for a cup of sugar. The Fruchters, of Memphis, Tennessee, needed theirs to help them keep the Sabbath.
Forging ancient artifacts, procuring army sick passes, and pretending to be normal after a traumatic brain injury
After making a splash back home, the creators of the Hebrew-language program are launching an English version on Vox Tablet