For once, I was the one with the car. As a lecturer in numerous seminaries in Yerushalayim and elsewhere in Eretz Yisrael, I tend to spend a sizeable chunk of my time schlepping around...

1 16-oz. package spaghetti 9 oz full-fat (at least 38%) heavy cream 8.5-oz can tomato paste 2 cups shredded mozzarella cheese Salt Cook spaghetti in salted water until al dente. Drain. Mix together the heavy cream, tomato paste, and 1½...

Anyone with the unfortunate habit of listening to talk shows may have noticed the inverse relationship between loudness and logic. Or as Leonardo da Vinci is said to have said, “Where there is shouting,...

Brisket is one of my favorite cuts of meat. It cooks for hours, and just when you start to think that it’ll never get soft, magic happens and it becomes unbelievably tender and delicious....

The place that people would probably least expect to have a blossoming Jewish community is the country of the ayatollahs. Yet Iranian Chief Rabbi Yehuda Gerami, who has been visiting the United States over...

Chana Chovav-Maizel of Beit Hakerem, Jerusalem, has spent nearly six decades as a real estate attorney and has represented religious institutions and yeshivos as part of her career. When she first began practicing law...

Every Friday afternoon, Rabbi Yankee Raichik goes to jail. He drives to the LA County Jail Twin Towers in Downtown Los Angeles—the largest jail in the United States—and goes from floor to floor offering...

Hummus has to be one of the most popular Shabbos foods in Yerushalayim. Along with an incredible hummus recipe, I’ve brought you lots of tips and a detailed explanation on how to make your...

It’s one of those memories that still make me cringe. It was January 1984. I was 16 years old, one of five counselors who had traveled out of New York to run a weeklong...

I had been getting distress calls for the past few weeks, but this time my sister’s alarmed tone left no room for inaction. “It’s impossible to deal with Dad any longer. He’s been suffering...