B'nai B'rith Magazine presents information and analysis on topics of interest and concern to the international Jewish community; insight into issues not yet on the radar screen; and news about current and future B'nai B'rith International endeavors.
From the environment to anti-Semitism on campus, domestic abuse to disaster relief — with a side trip into the humor and foibles of Jewish life — B'nai B'rith Magazine is a must-read for the inquiring Jewish mind.
Selected stories and sections of present and past issues of B'nai B'rith Magazine are available online below.
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Online Exclusives
Mallorcan Passover Recipe: Almond Torte Antoní Pinya is a chef, author and authority on Mallorcan cuisine. Throughout much of his career, he has sought to discover and perfect the subtleties of Mallorca’s many famous dishes. But he has also endeavored to learn about the culinary influences of Mallorcan Jewish cuisine, the food of his own ancestors. Click here for a Passover almond torte recipe with Chef Pinya’s baking notes.
Curaçaon Passover Recipe: Peanut Cookies The Sephardic Jews on the Caribbean island of Curaçao infuse many of their Passover recipes with peanuts or other legumes, ingredients that Ashkenazic Jews abstain from on Passover. This recipe for Lѐterchi, or peanut cookies, uses peanuts and cinnamon, like many of the other Passover recipes from the “Recipes from the Jewish Kitchens of Curaçao” compiled by the Sisterhood of Mikve Israel – Emanuel synagogue. Click here for the peanut cookie recipe.
More Letters to the Editor We received a tremendous amount of reader response to fall 2011 “Jews in the Military” issue. We printed three pages of letters to the editor in our winter 2011 issue, but more on the “Jews in the Military” continued to come in. Click here to read them.
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