The animal might be merciful. As we’ve been discussing, farmers sometimes acquire animals without a complete birthing history, making it difficult to identify whether a subsequent offspring is a ...

An ancient 'slice of life.' Today’s daf finds us in the middle of an arcane and uncomfortable discussion. We have already established that a firstborn donkey, which is not kosher, is redeemed with a ...

A central figure in the development of Jewish mysticism, Luria died at 38 and left behind no significant writings. Isaac Luria was a 16th-century rabbi whose teachings exerted an enormous influence on ...

Maakouda is a Moroccan potato dish, served either as pie or as fritter, which became an everyday dish for Jews during Passover. Just like Ashkenazi potato kugel, maakouda is a staple of Passover for ...

This slogan of Jewish resilience was popularized by the legendary songwriter Shlomo Carlebach. Am Yisrael Chai, literally “the people of Israel live,” is a slogan of Jewish continuity and resilience ...

With its shiny, golden crust and soft, chewy crumb, this sourdough challah will be a welcome addition to your baking repertoire. By replacing the traditional yeast with sourdough starter, the dough ...

If you have ever spent time facing all the choices at the breakfast buffet in most Israeli hotels, one salad always stands out: the Moroccan carrot salad. It’s not a surprise that this popular salad ...

Whenever I had the slightest hint of a sore throat, the remedy in our Ashkenazi Jewish home was gogol mogol (kogel mogel in Polish). Gogol mogol is a Yiddish word for a shtetl recipe that dates back ...

Mafrum is a Jewish Libyan dish of potato stuffed with spiced ground beef, then simmered in a tomato sauce. It is traditionally eaten on Shabbat and Jewish holidays. The Libyan kitchen is a mix of ...

For many Ashkenazi Jewish families, cholent is a Shabbat staple. Its low and slow cooking method means that this stew can be assembled before Shabbat begins on Friday evening and eaten, hot, for lunch ...

Chraimeh is a classic recipe from Tunisian cuisine and a favorite among Israelis of all origins. This dish is served on many holiday tables; you can think of it as a Mizrahi replacement for gefilte ...

Round challahs dipped in honey are traditionally eaten for Rosh Hashanah and the High Holidays. With the addition of a simple homemade plum jam added to the dough, this challah adds a little extra ...