Fadi Kattan, a Franco-Palestinian chef from Bethlehem, is passionate about preserving Palestinian cuisine and its cultural heritage, which includes a mix of ...

"What Do I Do With All This Heritage?" is a new play by The Braid, a Jewish theater company in Los Angeles, celebrating Asian American Jews and their complex...

Zilka Joseph, an Indian Jewish poet, explores themes of memory, belonging, and her community's history in her poetry collection, focusing on the Bene Israel ...

Queens College in New York has been a positive model of Muslim-Jewish cooperation, with the MSA and Hillel fostering relationships among students despite dif...

Columbia University has been in the spotlight due to student protests supporting Palestine, leading to arrests, calls for the president's resignation, and na...

The article explores the history and tradition of matzo, highlighting that traditionally, soft matzo was more common than the dry, cracker-like version typic...

Jonathan Richler, a Jewish chef in St. Johns, Canada, combines Ashkenazi and Sephardic Jewish flavors with Newfoundland cuisine in his dishes, merging tradit...

In New York City, there are unique and lesser-known Purim treats to enjoy beyond the traditional Hamantaschen. Mansoura bakery offers exquisite Syrian-Egypti...

The article discusses the contention surrounding the best egg cream drink, typically associated with New York but contested by Philadelphia's Franklin Founta...

Micah Siva, a dietitian and recipe writer, has created a plant-forward approach to traditional Jewish cuisine in her book "Nosh: Plant-Forward Recipes Celebr...