The author reflects on their preconceived notions about food, holiness, and religious practices influenced by their Christian upbringing before converting to Judaism and embracing kosher observance.

The discussion delves into the complexities of Jewish identity and tradition in modern times, particularly focusing on the controversies surrounding Jewish symbols like the bark mitzvah and shrimp-topped latkes.

During the Nine Days leading up to Tisha B'Av, a time of abstaining from meat and wine, a discussion on the ethics of animal slaughter arises, questioning if there can be mindful slaughtering.

In episode 175 of Unorthodox, the hosts feature David Rossmer and Steve Rosen, co-writers and co-stars of the Off-Broadway play The Other Josh Cohen, sharing their journey from meeting at a performing arts camp to collaborating on the musical.

Every year, a significant portion of the Syrian Jewish community from Brooklyn, around 6,000 people, embarks on a 10-day pilgrimage to Aruba, transforming the island into a communal Borscht Belt.

In 2018, several Jewish delis, known for their classic dishes like pastrami sandwiches and matzah ball soup, closed their doors, marking the end of an era for these beloved establishments.

The discussion centers on the tractate Hullin in the Talmud, which deals with the rules surrounding the slaughter of non-sacred animals for consumption.

In preparation for Independence Day, this article provides two barbecue recipes from Jewish sources for the Fourth of July celebration.

Vegan soldiers in the IDF are facing challenges with food options, especially during Shabbat, as highlighted by a recent incident where a cook prepared warm hummus for a vegan soldier on duty, resulting in the cook being disciplined for violating Shabbat regulations.

The text explores the author's journey towards embracing kashrut by relinquishing non-kosher foods, particularly bacon, which held special significance for him.

Matzos Coffee, also known as Matza Caf, is a forgotten European Passover snack that involves soaking matzoh in hot coffee to create a velvety texture, enhanced by milk and sugar.

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.

The text humorously debates the inclusion of corn syrup in Passover restrictions due to its connection to bread-making and the Exodus story.

Martha Stewart presents a recipe for Matzo S'mores that combines matzo, chocolate, and marshmallows to create a new Passover treat.

After the holiday season filled with indulgences, Dr. Josh Axe recommends incorporating vegan kosher foods into your diet to aid in detox.

Hanukkah celebrations in America often revolve around the classic potato latkes, although historically, latkes were made with cheese rather than potatoes.

Crave, a new restaurant in Jerusalem, has managed to serve American favorites like cheeseburgers and nachos while remaining kosher by utilizing vegan cheese and lamb bacon in their dishes.

Atlanta has emerged as a vibrant hub for Jewish culinary innovation, blending tradition with creativity in dishes like knishes with seasonal twists and pastrami-topped poutine.

Jamie Geller shares nostalgic memories and diverse culinary influences that shaped her love for traditional Jewish foods in a Rosh Hashanah-themed piece.

Jamie Geller shares a recipe for Crunchy Potato Kugel Cups, inspired by a family friend.

Jamie Geller shared a recipe for an Overnight Brisket that allows for a hassle-free cooking experience by slow-cooking the meat overnight.

This recipe for No Knead Challah by Jamie Geller provides a simple and delicious way to make challah without the need for kneading.

The author discusses the high costs associated with being Jewish, including expenses for synagogue membership, day school tuition, and kosher food.

Rimon, a gourmet kosher restaurant, is set to open at Tulane University, offering kosher-keeping students and the general public healthy and delicious dishes created by chef Daniel Esses.

The article discusses American Jews' tendency to adapt or create new traditions around Jewish holidays like Passover to fit modern lifestyles, highlighting examples such as kosher-style eating, shortened shiva periods, and moving religious services to Sundays.