As someone that grew up in the Middle East, and counts herself as somewhat of an expert on Mediterranean cuisine, I’m at once thrilled, bemused, and cynical at the sudden popularity of the Mediterranean diet in health circles, and find it necessary to weigh in on the basic...
Broadcast newsman Murray Fromson looks back at storied career
ADL hosts discussion on coming out and fitting in
Obama meets with family of slain journalist Steven Sotloff
Rapper Ice Cube melts down, beats up rabbi
Attacking the messenger and not the message
The best Herman Wouk story (almost) no one has read
If Catholic Ireland said ‘yes’ – could Israel ever do the same?
Houston floods inundate Jewish homes and two synagogues
May 9, 2013 | 6:43 am
February 13, 2013 | 8:40 am
June 20, 2012 | 11:23 am
November 17, 2011 | 11:15 am
May 10, 2011 | 6:11 pm
UPDATE: The falafel ball, weighing nearly 52.8 pounds, has been certified as the world’s largest.
The Santa Clarita Valley could become home to the world’s largest falafel ball on
May 15, when local chef Dawn Walker tries to craft and cook a deep-fried chickpea patty that will...
April 25, 2011 | 11:42 am
My fascination with Israeli food started the first time I tasted a falafel laced with tahini at a little sidewalk cafe in Westwood, near UCLA. Inspired by this simple Israeli dish, I began developing a list of Middle Eastern recipes that grew with each trip to Israel.
March 23, 2010 | 6:06 pm
July 18, 2002 | 8:00 pm
The last time you bit into a falafel sandwich you were probably thinking about nothing more than the warm spice and crunch of the chickpea fritters and the way they played against the soft bread, crisp vegetables and nutty tahini sauce.
Unless you're Palestinian, in which case you...