By Diane M. Bolz
Maimonides Illuminated
One of the finest and most elaborate illuminated Hebrew manuscripts in existence is now on view at the Metropolitan Museum of...
Book Review: The Worlds of Sholem Aleichem
Reviewed by Clyde Haberman
Book Review: The Rise of Abraham Cahan
Reviewed by Jonathan Brent
Interview: Richard Saul Wurman
The restless architect and designer who dreamed up TED hasn’t stopped inventing new ways of organizing information in search of what he calls “the God of understanding.”
Book Review: The Lion Seeker
Reviewed by Glenn Frankel
Study all Night: The Story of Jews and Coffee
Jews and coffee share an invigorating history.
Jewish Word | Beshert
Beshert: Is destiny the best way to choose a mate?
David Marash: A Jew in Al Jazeera’s House
In the Studio with Dave Marash
Dave Marash is on the air, seated at the news anchor desk in a television studio on K Street in...
A Moment with Claudia Roden
Cairo-born Claudia Roden’s first cookbook, A Book of Middle Eastern Food, published in 1968, was described by James Beard as a “landmark in the field of...
Buon Appetito! Rome’s “Jewish Soul Food”
by Alison Morse
Most days, Attilio Pavoncello, an Italian Jew and amateur chef, can be found on Via Portico D’Ottavia, the main street of Rome’s former...
Halvah Filo Cheesecake
Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman
Makes 14 to 16 servings
Filo crust
2 filo pastry leaves
1/2 cup (1 stick) unsalted butter, melted
Filling
4 eggs plus...
Open Sesame: The History of Halvah
by Nevin Martell
The first time I tasted halvah was on Manhattan’s Lower East Side after a long night on the town. I wandered into a...