Turn veggies into fries with crunchy baked zucchini.
The health benefits of eating Israeli
High-end burger options are proliferating in Manhattan.
Each element of this salad evokes the Spanish childhood of the sisters who created it.
New York-based chef Jay Weinstein talks ethical cooking, kashrut and chocolate syrup.
Both! A foodie groupie gets tips -- and dinner -- at the JCC.
The earthy, herby Talisker 25 compels description.
Resist the temptation to just stare at "Jerusalem's" delicious photos.
A craving for Thanksgiving finds easy expression in spiced preserves and buttery, homemade dough.
New York lawyer, Maimon Kirschenbaum, is making celebrity chefs and restauranteurs sweat in court.
Learn the "Top 18" Kosher white, red and Israeli Wines, Read about the American kosher wine scene, Israeli wines and much more
Try a unique filling this year in your hamantaschen cookies.
Copper Penny Salad: tender carrots, onions and a tangy dressing.
Get into the Rosh Hashana spirit with two of the holiday's classic fruits
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Rama Burshtein is a product of the haredi Tel Aviv world she depicts warmly in 'Fill the Void,' opening in theaters.
Film on The New Yorker writer’s coverage of the Eichmann trial lacks some passion.
New theater troupe, a division of the Folksbiene, mounts second production digging into Russians’ complex background.
Tourism booming in the Negev, that first teen roots journey, driving in Israel (really!), and more.