Passover

Chabad-Lubavitch Jews don't watch TV, but they'll often appear on on local news across the U.S. during holidays. Their goal: to share recipes, promote Jewish observance and educate the general public.

If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.

From St. Patrick's Day to Cinco de Mayo, holidays from specific cultures and religions have been embraced by people looking for a reason to celebrate. What's gained and what's lost?

This Passover, some Israeli Jews hoped to perform a ritual (and illegal) sacrifice of goats on the Temple Mount. Then the police stepped in.

Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, King Solomon's Table. One example is haroset, a Passover staple that's been adapted to suit many local tastes.

A dish of soaked and scrambled matzo might not sound terribly exciting. But for many Jews, matzo brei is a Passover treat they look forward to all year.

It's one of several suggestions that connect the ancient holiday, remembering the Israelites' flight to freedom, with the world's current refugee crisis.

A pair of longtime pals are trying to cheer up the flavorless Passover staple by creating an artisanal matzo that (hopefully) jumps right into the market aisle with all of the other cool crackers.

For 800 years, Jews of European and Middle Eastern and Spanish ancestry have been split on the question of whether legumes, corn and rice are kosher for Passover. Rabbis have finally weighed in.

That's not one of the four questions asked at the Seder, but it's a good question — and there's a timely answer.