Leah Koenig’s newest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen brings classic fried artichokes and apple fritters for Hanukkah.

See strains of ancient Sephardi lineage from Porto to Lisbon.

Israel’s secret weapon, Golda Meir once said, is that “we have no place else to go.” But there’s another tool in our arsenal: community.

Seven fiction writers, all American Jewish women, tackle a highly disputed literary question: What makes a work of fiction Jewish? Their replies are fascinating.

“It’s now day three since our reality changed,” writes Jessica Steinberg. “Thousands of Israeli reservists have been called up, including my nephews and neighbors, friends’ children and my boys’ teachers.”

“During the Yom Kippur War, I worried about my husband and our friends after they joined their reserve units,” writes Galia Miller Sprung. “Today, it is our children and grandchildren fighting.”

Sussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.