New projects highlight the ongoing evolution—and diverse roots—of the country’s cuisine
Stuck at home? Israeli chef Erez Komarovsky brings a new world of food directly to you.
The country’s iconic fruit is on the decline
Award-winning chef Rozanne Gold opened American eyes to Israeli cuisine—decades before it became trendy
The ancient Israeli city’s distinctive culinary heritage draws from Arabic, Sephardic, and Ashkenazi traditions
In Israel, a CEO’s support for LGBTQ rights stirs up strong reactions—on both sides
Everyone loves no-bake biscuit cake. But how, exactly, to make it is up for debate.
Migrant workers and asylum-seekers have brought a world of flavors to the city’s impoverished Neve Sha’anan neighborhood
New restaurants across the U.S. and Europe bring Middle Eastern menus to travelers and locals alike
Israeli cuisine finds fans in the Polish capital. But can traditional Ashkenazi cuisine return to the place where it once flourished?
Food tours in the Golan expand Israeli menus
Sea foraging for plants that grow along the shore has become a growing—and delicious—trend in Israel
Israel’s leading chefs are taking the city’s food in a new direction
These grilled meat sandwiches have become a new favorite option for a quick lunch. But there’s no consensus about how to make them—or whether they’re ‘Israeli’ at all.
The rebirth of Kapulski, Israel’s once-famous chain of coffee shops
An edible miracle of modern science takes off in Rishon LeZion
An Israeli chef’s new Palo Alto coffee shop is serving nothing but the Cadillac of pastries—sweet and savory babka
A new documentary series searches through Israel’s history and restaurant scene for an authentic Israeli cuisine
The Jewish world needs a place like Tablet where varying—even conflicting—viewpoints can exist side by side. Our times demand an engagement with big ideas and not a retreat from them. Help us do what we do.