FICTION: A Rosh Hashanah Sermon Throws a Congregation into Turmoil
An Excerpt from the novel Congregation
Eli Stone steadied the pages of his sermon against the motion of the car and jotted down a few notes...
David Marash: A Jew in Al Jazeera’s House
In the Studio with Dave Marash
Dave Marash is on the air, seated at the news anchor desk in a television studio on K Street in...
Out of the Closet, Into the Fire
This March, history was quietly made in a Saturday morning Orthodox minyan (prayer quorum) at Brandeis University. Avi, a 22-year-old then-college junior from the Boston...
Turning Amalek Into Jew vs. Jew
This week, we read Parashat Ki Teitzei, which concludes with the injunction to destroy and forget the tribe of Amalek, the worst enemy of the...
Reza Aslan’s Jesus
Reza Aslan is an Iranian American scholar of religions, whose internationally acclaimed books include No god But God and Beyond Fundamentalism. His most recent book,...
A Moment with Claudia Roden
Cairo-born Claudia Roden’s first cookbook, A Book of Middle Eastern Food, published in 1968, was described by James Beard as a “landmark in the field of...
Buon Appetito! Rome’s “Jewish Soul Food”
by Alison Morse
Most days, Attilio Pavoncello, an Italian Jew and amateur chef, can be found on Via Portico D’Ottavia, the main street of Rome’s former...
Halvah Filo Cheesecake
Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman
Makes 14 to 16 servings
Filo crust
2 filo pastry leaves
1/2 cup (1 stick) unsalted butter, melted
Filling
4 eggs plus...
Open Sesame: The History of Halvah
by Nevin Martell
The first time I tasted halvah was on Manhattan’s Lower East Side after a long night on the town. I wandered into a...
Voila! French Jewish Food Arrives!
Joan Nathan, the queen of Jewish American and Israeli cookbooks, takes to the old continent in her new book, Quiches, Kugels and Couscous: My Search for...
Stuffed Cabbage Recipe
Stuffed Cabbage
Filling:
2 beaten eggs
1 pound ground beef
½ cup cooked rice
½ teaspoon garlic powder
1 tablespoon grated onion
(or 1/2 cup chopped and
cooked in oil)
½ teaspoon salt
½ teaspoon...
Stuffed Cabbage: A Comfort Food for All Ages
What you call it usually depends on where your grandmother came from.