IN THE SHTETLS of eastern Europe, Jewish cooks faced a weekly dilemma. The Torah forbade them to prepare meals, or light an oven, between sundown on Friday evening and nightfall on Saturday night. Yet ...

Cholent, (pronounced chow·luhnt), a traditional Jewish stew, is a slow-cooked masterpiece brimming with rich flavors and melt ...

Cholent, the Ashkenazi slow-baked stew of meat, beans and potatoes that is simmered overnight for stress-free Sabbath dining, is really supposed to be eaten on Saturday. But this was Sunday morning, ...

A signature dish of Ashkenazim, cholent can be made from almost anything. One reason is because in the Old Country, Jews were poor and threw any scrap of food they could find into their stews. However ...

Ever wanted a taste of the kugel Giti makes on “Shtisel“? Or a bowl of chulent? A series of Jerusalem tours this winter is offering a glimpse of the Haredi culinary world, with “tisch” tours that ...

You can make this dish a couple of days ahead and refrigerate it. If it is for Shabbat lunch – just before Shabbat comes in, add enough water to make it very moist, but not too liquidy, and put the ...

“The odd feeling of home nestled in that first taste of cassoulet was in fact the taste memory of my ancestors,” Ms. Bigar writes in her memoir “Cassoulet Confessions,” in reference to cholent. She ...

My resolution for the New Year is to make more cholent. Cholent is the traditional Sabbath stew, assembled and put in the oven (or on the stove, or in a crock pot) on Friday before the Sabbath, then ...

MIDWOOD, Brooklyn — Itamar Ben-Gvir’s trip to the United States took him to the headquarters of the Chabad movement in Brooklyn on Thursday evening, where the far-right Israeli security minister ...