In this discussion, Prof. Hillel Cohen explores the historical and contemporary relationship between Mizrahi Jews, Palestinian Arabs, and Ashkenazi Jews.

Lentils have a rich history in Jewish cooking, dating back to biblical times.

Cabbage, although not mentioned in the Bible, has been an important part of Jewish cuisine for centuries and is used in various dishes for Jewish holidays.

This article discusses the debate over how to translate Hebrew poetry, or piyyut, in prayer books.

The author reflects on her complex Jewish identity and the culinary contradictions within her family.

Sour cream holds a special place in Jewish cuisine, with a variety of dishes commonly topped or mixed with it.

The first Jews in Canada were Sephardim who founded the Spanish and Portuguese Synagogue in Montreal in 1768, with Ashkenazi Jews following from Europe.

Soft matzah, although not new, has become more commercially available in recent years.

The article discusses the recent Pew Research Center report on American Jewish identity and criticizes its omission of Yiddish.

The pandemic has led to a boom in online classes for Ladino and Yiddish language learning.

The Jews of Bukhara and Central Asia have a long history dating back several centuries.

The author shares her love for Tunisian couscous and her desire to learn how to cook it authentically from her Tunisian Auntie Brigitte.

The season one finale of Adventures in Jewish Studies delves into the complexities of Jewish identity and whiteness in America, highlighting the historical journey of Ashkenazi Jews from being marginalized as victims of anti-Semitism and white supremacy to later assimilating into mainstream white America and experiencing privilege.

The article discusses the peculiar nature of Ashkenazi Jewish quarrels, noting that they can be more persistent and bitter than in other cultures, often revolving around issues of justice and perceived slights.

The popularity of babka, a beloved yeasted pastry associated with Ashkenazi Jews, has been on the rise, receiving recognition on Oprah's Favorite Things list and inspiring new beer flavors.

Tsimmes, a traditional Ashkenazi Jewish dish made with root vegetables and dried fruit, has faced criticism for being overly sweet and time-consuming to prepare, often lacking depth and character when the meat is omitted.

Quinoa has received kosher for Passover certification from the OU and has been established as not kitniyot, making it suitable for all Jews during the holiday.

In this article, Dr. Carol W. Berman discusses the concept of "kine hara" in Jewish culture, which warns against the evil eye and the negative impact it can have on individuals.

Ashkenazi Jews may have an increased risk of developing Parkinson's disease due to genetic mutations such as LRRK2 and GBA.

The Jewish community has made progress in responding to Tay-Sachs through genetic testing, but standardization of carrier screening remains inconsistent.

After a 47-year absence of full-time Jewish schools in Lodz, Poland, Gan Matanel preschool has reopened with ten students, led by Miriam Szychowska with support from Shavei Israel.

The article discusses the importance of incorporating diversity and understanding at Jewish sleepaway camps to ensure a positive and inclusive experience for all campers, especially those who are non-White or non-Ashkenazi Jews.

The Tablet article features a poignant essay by Jenny Diski reflecting on religion and personal beliefs following a terminal cancer diagnosis.

Shlomo Sand, a well-known anti-Israel Israeli intellectual and history professor, challenges traditional Jewish narratives in his book "How I Stopped Being a Jew."

The article discusses the impact of Iranian Jews on shaping modern Los Angeles since the 1970s.