How a socialist Valentine’s Day mixer turned into a messy debate over Zionism
When the New York DSA advertised an event at Silo, the internet missed the point for the details
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Fast Forward ‘We can never lose hope’: Biden’s message to Jewish community at his final White House Hanukkah party
Plus: Watch a livestreamed video from the Monday night event
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Fast Forward ‘Club 2600’ is Brooklyn’s hottest party — for Holocaust survivors
Scenes from a monthly gathering thrown by the Jewish Community Council of Greater Coney Island, which serves some 3,000 survivors in the borough.
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Culture At the vice president’s house, a hot and muggy celebration of Jewish pride
Vice President Kamala Harris quoted from the Talmud. And for once, Rep. Adam Schiff tried to avoid the spotlight
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Recipes The Ultimate Hanukkah Recipe Guide For 8 Delicious Nights
Latkes and sufganiyot are the unrefuted stars of the Hanukkah culinary landscape, but they are by no means the only festive foods to make and eat during the holiday. For a night or two we might convince ourselves that we could live on all that golden-fried goodness, but at some point the need for protein,…
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Recipes The Jewish Way to Nosh Through the Emmy Awards
You don’t have to let an awards show stand in the way of a haimish Sunday feast. Here are a few of our favorite festive finger foods to satisfy and delight family and friends during the Emmys. The show airs Sunday at 8 p.m. (ET) on ABC. To make an easy, excellent brisket (called for…
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Food Brisket’s Mini Modern Side
As the author of “The Brisket Book: A Love Story With Recipes,” I was anointed “The Brisket Queen” on Twitter by Julia Moskin of The New York Times. A passionate brisket cook, eater and chronicler, and a keen observer of the brisket zeitgeist, I need no crystal ball to predict brisket’s future: Brisket is going…
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Recipes Brisket Tots
One more reason why bar snacks are cool and brisket is hot. A recent New York Times rave says it all: At , chef Jesse Schenker’s “finger-beckoning…brisket tots have become such a category killer that he’s going through 200 pounds of brisket each week and has hired two people in the kitchen who do nothing…
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