Many foods indigenous to the Arab cultures of the Levant—think pita and eggplant, couscous and tabbouleh—have become part of the Israeli lexicon.

Begin your Rosh Hashanah meal with chicken kreplachs, bourekas stuffed with traditional brisket, and vegetarian chopped liver made with mushrooms.

Copies of Yoram Raanan's abstract expressionist Bible paintings were saved from a fire and are now collected in an impressive coffee table book.

Elisha Waldman describes the diversity of patients at Hadassah Medical Center as well as his experiences working with children dealing with incurable cancer.

Jessica Keener’s haunting novel is an engaging tale of complex lives and intertwining secrets set in the shadows and narrow streets of Budapest.

Robert Alter's singular, scholarly work is meant to bring clarity to the ancient text and reflects his lifelong devotion to the Hebrew language.

August is prime season for lusciously delicious tomatoes: Why not try incorporating them into a salsa or two, with fresh tortillas chips for dipping?

A spinach-cheese pie, hybrid Greek-and-Israeli baklava and refreshing tzatziki make a delightful summer meal.