In 2011, Tel Aviv’s Daphni Leef helped ignite the J14 movement for social change. She looks back at what went wrong.
Members of the Kurdish religious sect are under siege in Iraq. Who are they? What do they believe? And what is to be done?
While Hamas fires rockets, and ISIS beheads unbelievers, the Kurds build the second non-Arab state in the Middle East
Is Jewish rebellion really a form of submission? Two new novels and one political critic examine apostasy.
To Peter Himmelman, fame was no match for observance, and the music just got better
Historian Alon Confino traces a source of today’s global anti-Semitism to the ethical revolution triggered by Kristallnacht
They focus on fairness, community, and social justice—rather than profit. And some of the food is pretty good, too.
In his Jaffa café, London native Danny Phillips hopes that savory, sweet, and vegan pastries can bring Arabs and Jews together
There were a lot of little reasons I was unhappy. But ultimately, I realized I didn’t need to belong to a temple to feel Jewish.
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!
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
From the Archive: With a women’s-only gig at Arlene’s Grocery in New York this week, Bulletproof Stockings hits the bigger time