An amazing array of fruits and veggies, fresh baked goods, fish and a new restaurant are all part of the scene at Haifa’s Talpiot Market.
The Jewish arbor day yields dozens of wonderful recipes featuring the fruits of Israel’s trees.
At a new complex of shops and small factories in Yodfat in the Lower Galilee, you can find artisanal breads, amazing cheeses, olive oil and other local delicacies.
Set your holiday table with freshness and color with this beef spinach salad.
You can call this salad Tu Bishvat tabbouleh.
This soup is inspired by a Persian pomegranate and meatball soup.
Set your holiday table with freshness and color with these recipes for pomegranate and eggplant soup, papaya bulgur salad and beef spinach salad.
Should harissa be spicy or not? This traditional ingredient comes in many versions, but one thing is certain: its central role in Tunisian cuisine. Four recipes.
New York has about 2,200 pizzerias. But which ones are the best? Tour innovator Scott Wiener has the answers.
The chicken at a bistro-style Palestinian restaurant near Bethlehem is what dreams are made of, and it's not bad at Melamed Farm, south of Tel Aviv, either; but nothing can compete with the juicy chicken of Sukhothai, Thailand.
Here's the recipe for Israel's favorite chicken dish - and the story of how a European classic took a distinctly Jewish and Middle Eastern turn.
Overnight Sabbath stews were invented out of religious necessity, and offer excellent flavor for minimum work. This collection of hamin and cholent dishes from around the Jewish diaspora will keep you comforted and fed through spring.
The Jewish day of rest is customarily marked with a festive meal on Friday night. These recipes bring an Israeli touch with an emphasis on Israel’s seasonal winter vegetables.
This recipe for Hanukkah's classic fried sweet encorporates a pastry chef's expertise and is finished with a decadent whipped chocolate ganache topping.
With olive harvest well underway in Israel, now is the time for home pickling and experimenting with a variety of tasty olive-based dishes.
Eran Shroitman used to be known as the chef of leading high-end restaurants. Today, he devotes himself totally to the production of unique, handcrafted bread.
The Ethiopian-Jewish community marks Sigd, a holiday of self-examination with prayers and fasting, broken with a ceremonial challah-style bread called dabo. Community leader Pnina Agenyahu shares her recipe.
Middle Eastern and Jewish ingredients augment the classic American Thanksgiving staple foods, for a meal that’s both kosher and offers plenty of filling options for your vegetarian/vegan guests.
This pie updates the traditional recipe, with agave syrup and coconut oil in place of corn syrup and butter.
No need for butter here: Miso adds a sweet taste and deep umami to mashed potatoes.
This recipe is best prepared last minute or up to an hour before serving.