It’s fresh, it’s nutritious, and it’s locally grown. But will anyone actually eat it instead of lettuce or spinach?
This month, Tel Aviv’s Meshek Barzilay offers seasonal options for Adar
New hybrid confection swaps the block of rotating meat for a slab of chocolate
Chocolate Week begins in Israel, spotlighting dozens of artisan chocolatiers that have sprung up in the past few years
Right-wing artist’s snub sets off a firestorm about free speech and art
Yousef Hanna’s upscale Magdalena serves Galilee-style Arabic food
City-wide celebration of African culture to raise awareness of asylum seekers
On an agricultural farm in the Negev, visitors learn how to plant their own vegetable gardens for Tu B’Shevat
I didn’t know about the holidays until my son came home from preschool wearing a cardboard Hanukkah candle on his head
Boutique olive-oil producers gain popularity in Israel, but cheap imported oil—often lower quality—threatens the fledgling industry
On a moshav in southern Israel, the women behind Matamey Cochin keep alive the flavors of an ancient Jewish community
Janna Gur and Gil Hovav head to New York for a series of food events
Old family recipes—from Morocco, Iraq, or Poland—in a new context offer a new range of options for Israeli restaurants
Chinese food has long been a staple, but now Israeli restaurants offer dishes from Thailand, Japan, Vietnam, and India
The music mogul and Rock and Roll Hall of Famer talks about his faith in God, rockstar Kabbalah, and the soundtracks of life
Forget cheap hummus shops. Arabic cuisine is coming into its own in Israel, as fine dining for Arabs and Jews alike.
From to monkey orange to tahini, glidah flavors keep getting wackier
The all-night event features concerts, symposiums, and parties across the city
Listen to the first single off his new album with Mizrahi singer Amir Benayoun
Molecular gastronomy finally takes off in Israel, drawing kosher foodies and experimental chefs alike
Check out Israeli students covering “Alive”
I knew my friends weren’t keen on kids. Then I found out that they didn’t much care for parents, either.
With its award-winning cookbook Seafoodpedia, Tel Aviv restaurant Mul-Yam brings a world of fish to Israel
After a decade in Tel Aviv, European-trained baker Uri Scheft brings his Breads to Manhattan
As Israeli cuisine focuses on locally grown food, cooks turn over an old leaf: mallow, a weed with biblical roots
Women’s Purim costumes have gotten skimpier and sexier. I tried to buck the trend, but it didn’t go well.
Tebit, a sticky, sweet chicken dish traditionally served on Shabbat, is gaining popularity—for good reason
A best-selling Israeli cookbook collects the best recipes—and the best stories—from communal dining halls
An Israeli reality TV show sends hopeful Mizrahi pop stars to California to chase the American Dream
As animal-free eating catches on, restaurants, websites, and cooking classes reflect the latest food trend