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Jewish Journal

  • After fleeing Syria’s war, chef becomes a star in Gaza

    by Nidal Al-Mughrabi, Reuters

    2 weeks ago

     It is a safe bet that no one made it as a celebrity chef following the same path as Wareef Hameedo.

    Three years ago, the 34-year-old was running a...

  • Shelach: Fear or trust?

    by Sarah Newman, Neesh Noosh

    3 weeks ago

    This article originally appeared on Neesh Noosh.

    In this week’s parsha, Shelach, Moses sends the 12 spies to scout out the land of Canaan. Upon their...

  • A road trip through Israel’s culinary revolution

    by Joan Nathan

    June 3, 2015 | 4:05 pm

    The Startup Nation has morphed into the Food and Wine Nation.

    If you want to see how, go north. There, amid newly planted vineyards and refurbished...

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  • For Shavuot, try this easy strawberry rhubarb trifle

    by Shannon Sarna, JTA

    May 22, 2015 | 9:31 am

    Forget fancy pastries, cakes or tarts: Trifles are the best dessert you can make for entertaining. They are delicious and look beautiful and impressive,...

  • Blintzes and beyond for Shavuot

    by Judy Zeidler

    May 21, 2015 | 1:06 pm

    The holiday of Shavuot marks the receiving of the Ten Commandments by Moses, but it’s also a kind of Jewish Thanksgiving, when farm bounty and grains —...

  • Bamidbar: Centering in the Wilderness

    by Sarah Newman, Neesh Noosh

    May 21, 2015 | 9:58 am

    This article originally appeared on Neesh Noosh.

    Bamidbar is both the name of the fourth book of the Torah (referred to in English as Book of Numbers)...

  • The Carving Board takes sandwiches to new heights

    by Ryan E. Smith

    May 13, 2015 | 11:20 am

    It may sound like a sin to order spaghetti at an artisan sandwich shop, but not when the pasta is the bread.

    “We actually take cooked spaghetti, mix...

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