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 ...

Rabbi Yitzchok Zilberstein, a senior legal scholar from Bnei Brak, published a halachic ruling against the widespread practice among yeshiva students to eat cholent on Thursday nights (known ...

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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 ...

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 ...

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, ...

Note: The slow-cooking Sabbath stew cholent reminded a few tasters in The Times Test Kitchen of the French bean-and-meat stew cassoulet. One difference: This stew calls for barley, which adds a nice ...

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 ...

Rabbis in Beit Shemesh have issued a joint letter imposing new restrictions on the operating hours of food establishments in the city, claiming that some of these venues have become nighttime hangouts ...