‘Zahav,’ the new bible of Israeli culinary delights, glitters
Culinary experts from France come to Israel to share their knowledge, and to learn a few things at the same time
Recipes for Pumpkin Custard Kugel, Sage-Scented Matzoh Balls, and more
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?
Forget cheap hummus shops. Arabic cuisine is coming into its own in Israel, as fine dining for Arabs and Jews alike.
Molecular gastronomy finally takes off in Israel, drawing kosher foodies and experimental chefs alike
Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers
A tour of restaurants in the Holy Land