A Confluence of Observances: 9/11, Shabbat and Rosh Hashanah
Ethel G. Hofman | JNS
Rosh Hashanah — the Jewish New Year — falls this year on the evening of Sept. 11: the 25th anniversary...
Opinion: The Stranger Among Us
By David J. Butler
As we prepare for Rosh Hashanah, the High Holy Days invite us to take stock of ourselves. We think about the...
Classic Tzimmes
Sheri Silver | JTA
Tzimmes has always been one of those dishes that feels like a hug from the past. It’s cozy, a little sweet...
Saucy Seitan Brisket
Leah Koenig | JTA
Like many Ashkenazi Jews, I grew up believing that my mother made the best brisket in the world. (I still believe...
Honey Pomegranate Mandelbrot
Leah Koenig | JTA
Long before pomegranates became known as a healthy superfood — linked to everything from improving cardiovascular health and reducing cholesterol to...
Liquid Kosher: A Club for Connoisseurs Expands Its Range
By Jules Polonetsky
The serious evaluation of any wine starts the same way regardless of what’s on the label: soil composition, canopy management, harvest decisions,...
Making Passover Possible for Families With Sick Kids
When Miri Baum gave birth to her fourth child, she spent the better part of the first year and a half of his life...
Matzah Pizza, Miriam and a ‘HUG-Gadah’ Star in New Children’s Books for Passover in...
Penny Schwartz | JTA
Welcoming the stranger — and opening one’s home to guests at the seder — is a defining theme of Passover, the...
Why There’s Always Wasabi at My Seder
Melissa Uchiyama | JTA
Shank bone, check. Haroset, check. Everything is there, on smooth pottery, but wait — is that … wasabi? This is the...
4 Questions About International Passover Seders
Passover is a time for familiarities. Every year, you gather with your family for the seder and eat foods that have been around for...
