My surrogacy journey
By JILL WOLFE I always dreamed about having two or three children, and practiced writing their names in cursive and...
Lifestyle
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Dulce de leche hamantaschen for Purim
By LEANNE SHOR (JTA) — Bringing new life to hamantaschen was a challenge. People are dead set on their favorite flavors...
In Cuba, Jewish foods — from kosher meat to bagels with holes — are hard to come by
By STEPHEN SILVER HAVANA (JTA) — The remaining Jewish community in Cuba has much to contend with — a lack...
Recipes from the Shoah
Reviewed by NEAL GENDLER Combining a desire for preservation with improvisation, and at great risk, Ilona Kellner created what may...
This crispy chicken skin just might be your new favorite snack
By JEN KARETNICK (JTA) — If you’re old enough, you might recall when gribenes — crispy chicken skin, nicknamed “Jewish bacon”...
Granddaughter of a Cambodian princess had a Bat Mitzva
By JOSEFIN DOLSTEN (JTA) — Members of the Cambodian royal family gathered last month at the Raffles Hotel Le Royal...
We should all be eating more blintzes this year
By MELISSA KLURMAN My not-so-healthy Jewish food resolution for 2020 sounds simple: Eat more blintzes. But as with the best...
This Jewish 28-year-old makes a living visiting every country in the world
By JOSEFIN DOLSTEN (JTA) —In 2012, Drew Goldberg spent part of his junior year of college studying abroad in Prague....
A love letter to salami and eggs
By RONNIE FEIN Back in the day, by which I mean the 1950s, before all of us started counting cholesterol...
Meringue-topped apple pie bars: An innovative Rosh Hashana dessert
By DIKLA FRANCES Looking for an innovative way to incorporate apples into your Rosh Hashana menu? Look no further than...