They say that all the kugel one ate in honor of Shabbat is weighed in heavenly court alongside one’s deeds and misdeeds
Yom Kippur fasting
Our bodies can handle 24 hours without food perfectly well, though our minds may find it taxing. There are ways to make it all easier.
Even if you feel like you could eat the whole table after the 25-hour fast, both nutritionists and traditionalists agree - light and sweet is the way to go.
Everyone puts on a disguise this holy day – the righteous man’s mask - except they never take it off
Recipes to help make the fast easier and meaningful.
Vegan or with meat, traditional couscous with stew is a clever choice both before and after the fast.
These Tunisian bollo cookies are part of a long tradition of using light, sweet foods to recover from 25 hours of not eating.
Should we eschew salt before Yom Kippur? Not necessarily, according to a recent study involving students and nuts by Prof. Micah Leshem of Haifa University.
No Jewish-Arab holiday strife, but plenty of bike accidents as Israelis take to the streets for Yom Kippur and Id al-Adha.
A new take on Judaism's holiest holiday: 'The Day of Atonement confronted me with the possibility of a terrifying fate. Was my name in the Book of Life?'
And if you can’t follow these simple suggestions, see Tip No. 11 - before you start the fast.
A primer to help the different kinds of diabetes patients ring in a healthy Jewish New Year.
The wedding guests were somewhat taken aback by the fruitarian menu.
Medical authorities treated 2,566 people this year, a 9 percent rise from last year.
Seven grandmothers give tips for getting through the fast.
Nutritionists and cookbook authors alike say there’s wisdom in communal customs for easing back into eating.
To use the Tel-O-Fun service on Yom Kippur, you have to have an annual subscription.
Don’t ruin your pre-fast preparations by overeating.
A diet counselor serves up a survival guide to the High Holy Days.
In contrast to the norm elsewhere, Israelis don't usually pay for the privilege of praying in shul.
A Jerusalem-Sephardic dish from the kitchen of Rachelle Sasson.
Easy to create and visually attractive.