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

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?

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

Zahav Owners to Open ‘Dizengoff’ in Philly

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

Talking New Israeli Cuisine in New York City

Janna Gur and Gil Hovav head to New York for a series of food events

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

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?

Israel’s New Culinary Chemists

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

Riding a Culinary Wave

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

Israeli Chefs Think Green

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

Kibbutz Cuisine Gets Its Due

A best-selling Israeli cookbook collects the best recipes—and the best stories—from communal dining halls

Tel Aviv’s ‘Pita Nazi’

Sabich, the ultimate Israeli street food, has made a legend out of quirky store-owner Oved Daniel

The Taste of Jerusalem

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

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.

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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