Bake this mouth-watering recipe for challah with olives, anchovies, and oregano from a new cookbook called ‘Israel Eats’
Food helped unite Israel—and today also exposes divisions within the country, as Yael Raviv explains in her new book
New Orleans-based Shaya serves ‘Louisiana Shrimp Shakshouka.’ Drool.
At restaurants around the country, Jewish flavors and recipes are reshaping what’s on the menu
Hummus joints and kosher food stands become popular with locals
Israeli restaurateur behind NYC’s Balaboosta and Taïm shares her recipe
A new restaurant, a cookbook, and a revived market point to the growing popularity of Balkan food, which has a long history here
A lecture series in Jerusalem cooks up recipes based on the work of Meir Shalev, Chaim Nachman Bialik, and others
It’s fresh, it’s nutritious, and it’s locally grown. But will anyone actually eat it instead of lettuce or spinach?
Culinary experts from France come to Israel to share their knowledge, and to learn a few things at the same time
Israeli cuisine continues its American tour de force, Americans keep on eating
Janna Gur and Gil Hovav head to New York for a series of food events
Chinese food has long been a staple, but now Israeli restaurants offer dishes from Thailand, Japan, Vietnam, and India
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?
Molecular gastronomy finally takes off in Israel, drawing kosher foodies and experimental chefs alike
With its award-winning cookbook Seafoodpedia, Tel Aviv restaurant Mul-Yam brings a world of fish to Israel
As Israeli cuisine focuses on locally grown food, cooks turn over an old leaf: mallow, a weed with biblical roots
A best-selling Israeli cookbook collects the best recipes—and the best stories—from communal dining halls
Sabich, the ultimate Israeli street food, has made a legend out of quirky store-owner Oved Daniel
Yotam Ottolenghi and Sami Tamimi paint a complex portrait of their hometown’s cuisine in a new cookbook
A philanthropic effort helps low-income immigrant Israeli women build small businesses by cooking the dishes they know best. It’s a good program, and it’s delicious food.
Einav Gefen got her start at Tel Aviv’s toniest restaurants. As top chef at food giant Unilever, she now has a tougher task: developing frozen dinners that are true to her culinary roots.
Garlicky hummus is Israel’s national dish, one that inspires best-selling books, prompted a headline-making heist, and is said to cure physical and mental ailments
A tour of restaurants in the Holy Land
Israeli food makes a splash in Dubai