Dana Kessler has written for Maariv, Haaretz, Yediot Aharonot, and other Israeli publications. She is based in Tel Aviv.
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Getting a New Perspective on Jewish Holidays—Through the Eyes of a Child

I didn’t know about the holidays until my son came home from preschool wearing a cardboard Hanukkah candle on his head

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Israeli Olive Growers Discover That Thinking Small Can Deliver Big Results

Boutique olive-oil producers gain popularity in Israel, but cheap imported oil—often lower quality—threatens the fledgling industry

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Jews From Cochin Bring Their Unique Indian Cuisine to Israeli Diners

On a moshav in southern Israel, the women behind Matamey Cochin keep alive the flavors of an ancient Jewish community

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Talking New Israeli Cuisine in New York City

Janna Gur and Gil Hovav head to New York for a series of food events

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Israeli Chefs Go Back to Their Roots To Find Inspiration in the Kitchen

Old family recipes—from Morocco, Iraq, or Poland—in a new context offer a new range of options for Israeli restaurants

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Culinary Revolution Brings the Flavor of the Far East to the Middle East

Chinese food has long been a staple, but now Israeli restaurants offer dishes from Thailand, Japan, Vietnam, and India

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Seymour Stein, Record Company Man Who Signed the Ramones and Madonna

The music mogul and Rock and Roll Hall of Famer talks about his faith in God, rockstar Kabbalah, and the soundtracks of life

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Upscale Arabic Restaurants Gain a Wider Audience Among Israel Foodies

Forget cheap hummus shops. Arabic cuisine is coming into its own in Israel, as fine dining for Arabs and Jews alike.

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Israel’s Ice Cream Gets Creative For Summer

From to monkey orange to tahini, glidah flavors keep getting wackier

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Tel Aviv’s Annual White Night Festival Tonight

The all-night event features concerts, symposiums, and parties across the city

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Israeli Singer Yehoram Gaon’s Music Comeback

Listen to the first single off his new album with Mizrahi singer Amir Benayoun

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Israel’s New Culinary Chemists

Molecular gastronomy finally takes off in Israel, drawing kosher foodies and experimental chefs alike

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The Campaign to Bring Pearl Jam to Israel

Check out Israeli students covering “Alive”

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The Great Baby Divide

I knew my friends weren’t keen on kids. Then I found out that they didn’t much care for parents, either.

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Riding a Culinary Wave

With its award-winning cookbook Seafoodpedia, Tel Aviv restaurant Mul-Yam brings a world of fish to Israel

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A New York Bakery’s Israeli Roots

After a decade in Tel Aviv, European-trained baker Uri Scheft brings his Breads to Manhattan

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Israeli Chefs Think Green

As Israeli cuisine focuses on locally grown food, cooks turn over an old leaf: mallow, a weed with biblical roots

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Purim Gets Naughty

Women’s Purim costumes have gotten skimpier and sexier. I tried to buck the trend, but it didn’t go well.

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Best Cholent Ever? An Iraqi Stew

Tebit, a sticky, sweet chicken dish traditionally served on Shabbat, is gaining popularity—for good reason

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Kibbutz Cuisine Gets Its Due

A best-selling Israeli cookbook collects the best recipes—and the best stories—from communal dining halls

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Stuck in La La Land

An Israeli reality TV show sends hopeful Mizrahi pop stars to California to chase the American Dream

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Israel Goes Vegan

As animal-free eating catches on, restaurants, websites, and cooking classes reflect the latest food trend

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Tel Aviv’s ‘Pita Nazi’

Sabich, the ultimate Israeli street food, has made a legend out of quirky store-owner Oved Daniel

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Tel Aviv’s Taste of the South

At NOLA bakery, Israelis sample pecan pie and buttermilk biscuits—with a side order of American culture

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