I am writing this from the land of Israel, the Holy Land, the land of milk and honey, not from home; I came here on an “Aish Destiny Mission,” with 50 women who not only took a week off to study, ...

Three generations of Soclofs are standing in Grandma D’s kitchen doing what many women in Northwest Baltimore do on a Friday. The beans and barley are doled out, the beef stripped clean of fat, the ...

The first time I came face to face — or rather, spoon to mouth — with a bowl of cholent, at the age of 24, I had no idea what it was. While I was growing up in a nonobservant home, my family had no ...

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 ...

A 1,000-YEAR-OLD recipe is having a moment. Cholent’s ancient origin lies in overnight cooking that suits the rules of the Jewish Sabbath while still creating a hot, substantial Saturday lunch of slow ...

A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot – and maybe... Cholent: The Original Slow-Cooked Dish This chilly ...

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, ...

Yaakov Schwartz is The Times of Israel's deputy Jewish World editor BUDAPEST — The competition for best cholent in Budapest is fierce. Seemingly the stuff of synagogues, here the savory Sabbath stew ...

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Now that the states of Colorado and Washington have legalized the recreational use and commercial sale of marijuana for its residents 21 years or older, there are all sorts of way to get creative in ...