Don’t call yourselves progressives if you put up with religiously zealous, violent maniacs like Hamas
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
What happened when Kenneth Fearing’s Communist sympathies came up against his ideas about art?
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
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
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!
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