Not all Jewish food is the heavy, hearty fare meant to sustain Eastern European ancestors through dark, cold winters. But Jews, of course, don’t come from just Eastern Europe—many come from hot-weather climates and have a culinary canon that suits the heat. Here are some of the best Jewish foods to indulge in when the temperature soars.
“To this day I remember, feel, and love this town…I love this town because I grew up in it, was happy, melancholy, and dreamy in it. Passionately and singularly dreamy.”
On August 18, 1790, George Washington paid a visit to Newport, Rhode Island, shortly after the state had ratified the United States Constitution, to meet with politicians, businessmen and clergy—including Moses Seixas, an official of Congregation Jeshuat Israel.
Like much of the Jewish culinary canon, modern Jewish pastries were influenced by the world around them. The familiar cookies we see now in Jewish-style delicatessens were, in many cases, riffs on the desserts of various immigrant groups comingling with Jews in America…
Maya Benton was a high school senior living in Los Angeles when the Russian-American photographer Roman Vishniac’s first posthumous book, To Give Them Light, came out in 1993. Renowned for his iconic images of Eastern European Jews taken between the two World Wars, Vishniac had died three years earlier at age 92.
The Passover seder is one of Judaism’s most simultaneously stable and mutable traditions: There are universally agreed-upon aspects of the ritual (the four questions, the bitter herb, the four cups of wine), and yet there are many variations
Should Jews advocate for their religious choices in conversation with Jews who have chosen differently?
In 1967 a 29-year-old Israeli-born Canadian architect by the name of Moshe Safdie gained international recognition for his groundbreaking, visionary design for high-quality, affordable urban housing.
What is babka? The iconic Jewish treat is similar to—but not exactly synonymous with—coffee cake (which is lighter, fluffier and sweeter), and it’s not quite rugelach (which has a flaky cream cheese dough and is made without yeast).
In the second place-winning story from the Moment Magazine-Karma Foundation Short Fiction Contest, a Manhattan publicist returns to his sleepy Southern hometown and attempts to revitalize its Jewish life.
