Growing up, there was nothing like waking up on Shabbat morning to the unmistakable smell of cholent cooking in my mother’s extra-large stock pot. Held down by a massive weight (which my mother used ...

Please note that the posts on The Blogs are contributed by third parties. The opinions, facts and any media content in them are presented solely by the authors, and neither The Times of Israel nor its ...

I spent most of freshman year at Harvard threatening to transfer. I quickly realized college wasn’t going to be a delightful blur of Solo cups, but rather, a lot of solitary lunches. I was tired of ...

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 ...

This chilly winter, many of us have warmed ourselves — and our kitchens — with long-cooked meals. Roasts, beans, and stews have been in heavy rotation. But there's a dish called cholent that isn't ...

(JTA) — Contestants on an episode of “Jeopardy!” that aired Wednesday night were stumped when presented with a photo of cholent, a stew traditionally cooked by observant Jews over the course of ...

Simmering in the shul kitchen was a large pot of cholent. On a shelf nearby stood a cup of milk, left over from the morning. Someone walked by and knocked over the cup. Milk spilled onto the cover and ...

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 ...