Recipe: Braised Fennel with Raisins and Pine Nuts

It’s a little-known fact that many of the mainstays of Italian cuisine were in fact introduced by the Jewish community that has inhabited Rome for over 2,000 years. Vegetables such as artichokes and eggplant were ignored ingredients until they were noticed in the Cucina Hebraica (Jewish kitchen). More…

Discover More

Jews and the Vatican: Thoughts about Spirituality and Love

Inbal Freund-Novick is an organizational consultant and co-founder of The Unmasked Comics Project, a social change comics venture with comics ...

Interview with Daniel Levin, author of The Last Ember

As part of my normal Sunday morning trip to Costco, I like to head over to the book table to ...

The Good Books: Writing Religion for Young Adults

Micol Ostow, author of So Punk Rock (And Other Ways to Disappoint Your Mother), is guest-blogging all week with MyJewishLearning ...