“I eat Chinese food on Christmas/ Go to the movie theater, too/ ’Cause there just ain’t much else to do on Christmas/ When you’re a

On a chilly day last winter, Joan Nathan was testing recipes for her latest cookbook,Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Knopf),

When it comes to the Rosh Hashana table, honey, in all its burnished-amber stickiness, tends to steal the spotlight. Tradition calls for honey as a

I love Shavuot, the springtime holiday also known as the Festival of Weeks, which marks the end of a seven-week period following Passover and celebrates

Hadassah cookbooks are time capsules that shed light on the ways various chapters reacted to social movements.

There’s no way around it: Preparing for Thanksgiving is a time-consuming affair, with the turkey taking up not only hours and energy but oven space

Few events in the Jewish calendar are more closely associated with fruit than the High Holidays. Between the tradition of eating new varieties on the

It has always been an irony that the highest compliment a kosher restaurant could receive was, “You would never know this place was kosher.” But