In California, Middle Eastern food is having a day in the sun
Israeli cuisine is the all the rage in New York these days. But it’s missing one key ingredient: nationalism.
Israeli restaurateur behind NYC’s Balaboosta and Taïm shares her recipe
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?
Help keep our unique brand of independent journalism alive
