Longtime staples of Jewish-Yemenite cooking, jachnun and malawach have become popular comfort foods across Israel, where their recipes have adapted to local tastes
Recent immigrants from Ukraine, Russia, and Belarus are changing what’s on the menu—from cafes to bars
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