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Israeli Food Big in Japan (Alright!)

Hummus joints and kosher food stands become popular with locals

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How to Make Hummus Like Chef Einat Admony

Israeli restaurateur behind NYC’s Balaboosta and Taïm shares her recipe

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From Souvlaki to Eggplant Salad, Greek Cuisine Is on the Rise in Israel

A new restaurant, a cookbook, and a revived market point to the growing popularity of Balkan food, which has a long history here

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A Literary-Culinary Connection: Dishes Inspired by Israeli Novelists

A lecture series in Jerusalem cooks up recipes based on the work of Meir Shalev, Chaim Nachman Bialik, and others

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An Israeli Company Bets That Seaweed Isn’t Just for Sushi Anymore

It’s fresh, it’s nutritious, and it’s locally grown. But will anyone actually eat it instead of lettuce or spinach?

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Visiting Chefs Bring a Taste of Paris to Tel Aviv—and Vice Versa

Culinary experts from France come to Israel to share their knowledge, and to learn a few things at the same time

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Zahav Owners to Open ‘Dizengoff’ in Philly

Israeli cuisine continues its American tour de force, Americans keep on eating

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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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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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Israeli Chefs Bring a New Spin on Middle Eastern Food to America

Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?

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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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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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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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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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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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The Taste of Jerusalem

Yotam Ottolenghi and Sami Tamimi paint a complex portrait of their hometown’s cuisine in a new cookbook

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Kitchen Aid

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.

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World Feeder

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.

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Dip of Nations

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

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Stations of the Fork

A tour of restaurants in the Holy Land

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Spicing Things Up

Israeli food makes a splash in Dubai