Cholent as we know it today—a slow-cooking stew most commonly comprised of potatoes, barley, beans and beef—likely got its start in the late 12th or early 13th century, according to Gil Marks, author of Encyclopedia of Jewish Food. ...
Independent Being pro-Israel today means being ever so cautious about what you read in the biased media about Israel. At
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Should Jews pay taxes? ...
For what should our community atone on Yom Kippur? ...
What advice would you give if your child told you he or she were gay? ...
In the second of Moment’s series on Arab citizens of Israel, we explore the country’s low-performing segregated Arab schools. After decades of neglect, the Israeli government is taking steps to address inequities. But who should control the schools and write their curricula? The outcome could have a major impact on ...
Love is defined in Hebrew as ahavah, which is rooted in the Aramaic word hav and literally translates as “give.” ...
In the first of a Moment series on Israel's Arab citizens, we meet three generations of one family. Unlike her grandmother and mother, Sham Kalboni, 35, is a political activist. Still, she has no intention of leaving the country she considers home. Read the introduction to Moment's series on Israel's ...
Eating Chinese in the 1920s and the 1930s was a very urban, sophisticated thing to do. It was cool, but it was also cheap, so they could afford it. ...
Borscht: Hot and cold and red all over ...
Joan Nathan's eggplant journey ...