Dana Kessler

Dana Kessler has written for Maariv, Haaretz, Yediot Aharonot, and other Israeli publications. She is based in Tel Aviv.

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

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

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

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.

Israel’s Ice Cream Gets Creative For Summer

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

Tel Aviv’s Annual White Night Festival Tonight

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

Israeli Singer Yehoram Gaon’s Music Comeback

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

Israel’s New Culinary Chemists

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

The Campaign to Bring Pearl Jam to Israel

Check out Israeli students covering “Alive”

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.

Riding a Culinary Wave

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

A New York Bakery’s Israeli Roots

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

Israeli Chefs Think Green

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

Purim Gets Naughty

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

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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