Elin Schoen Brockman has written for the New York Times, Hadassah Magazine, and other publications. She is currently working on a novel.
Calvin Trillin’s Spaghetti alla Carbonara gets a kosher makeover
Chicken Marbella, once a staple of trendy dinner parties, is now a mainstay recipe for Passover’s festive meals
Jews’ interest in angels dates back millennia—as the Israel Museum’s ‘Divine Messengers’ exhibit attests
Ami Bar-Nahor, the pioneering force behind Naot, is stepping into the luxury market with BeautiFeel Shoes
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