Israeli chefs are focusing on locally sourced produce to redefine the country’s culinary offerings
Jews’ history with the legume goes back to biblical times—but not everyone is a fan
Israel leads the way in creating new alternatives to meat and other animal products
Walnuts are popular in Jewish cooking around the world, and they’re perfect for Passover
‘Plant-forward’ Seders aren’t just for vegans anymore
New plant-based products aren’t technically treyf. But that doesn’t mean kosher-keeping Jews are ready to try them.
Technology and consumer demand are powerful tools to eliminate the sickening horrors of factory farms
Vegan food and Jewish food come together
An Israeli chef’s vegetable soup is the perfect antidote to cold weather
Roasted vegetables keep alive the Jewish history of Pitigliano, an Italian town once called ‘little Jerusalem’
A New York Times story about vegans turned butchers raises new questions about the ethics of killing and eating animals
Vegan delis are rethinking everything from cold cuts to bagels and lox. And along the way, they’ve created a kosher Reuben.
Ethiopian Jews eat loaves of ‘defo dabo’ for Shabbat
An army cook was disciplined after cooking a hot meal for a vegan soldier on Shabbat
In Israel, growing numbers of people are avoiding dairy—the basis for many of the holiday’s famous recipes. So chefs are creating new recipes that everyone can enjoy.
A Jerusalem eatery uses innovations like lamb bacon and vegan cheese to serve up kosher and delicious versions of sinful delights
Forget the shawarma: These days, Israel is all about the plant-based diet
An East Village confectionery has a ‘Mitzvah Wall,’ where people buy sweets for strangers who are having a hard time in life