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”...
Lifestyle
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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...
Problems arise when you’re Jewish at the Renaissance Faire
By WILHELMINA GOTTSCHALK (JTA) — “To repeat, after you have been knighted by Her Majesty the Queen, you will proceed...
This Jewish guide found healing in the wilderness. Now he’s helping others.
By BEN HARRIS (JTA) — In January 2011, Zack Slavkin traveled to a secluded property in northern Vermont, deposited everything...
Here’s a chance to honor your graduate
The American Jewish World will publish a special section, "Honoring Our Graduates," in the May 2019 issue. AJW readers are...
‘Old school’ Passover popovers make a comeback
By SONYA SANFORD Passover popovers fall into the category of “old school” Jewish food. Like mandel bread or matzo brei,...
