Rabbinate admits kashrut being used to thwart competition, but says hands are tied unless it gets more money from government
Critic Pete Wells says at Nur, which was opened in April, 'the plates have energy' and the couscous is 'the finest couscous I’ve ever eaten in a restaurant'
Japanese eggplant is different from the kind that’s more common here, and can be used in a variety of tasty spreads, stews and antipasti
Try the best of Diaspora Jewish cooking and Palestinian culinary traditions
Even in the sweltering days of summer, fifth-generation baker Hagay Ben-Yehuda is happy to make bread in a wood-fired oven, a method that is close to extinct
Our taste-testers tried the mildly sweet sufganiyot, or donuts, filled with cream cheese, chive and lox. So what did they think?
Nine places around the country — mainly in Tel Aviv, but also in the north and Jerusalem — to enjoy the best of summer
Here are three festive and fruity recipes with mango, the ultimate summer fruit
Where to find kishk in Israel, and what to make with it
A 17th-century female artist inspired ceramist Irit Biran to create tableware and meals like those pictured in the latter's paintings
Get ready for your jaw to drop at the variety, abundance and especially the high standard of food - a wild celebration of quality ingredients and inspiring creativity.
Get ready for the holiday with the ultimate recipes for everyone's favorite Shavuot dessert
Assaf Granit reveals how he juggles a group of successful restaurants with a TV career while trying to raise the next generation of chefs
Former black sheep Zak Stern says that if it wasn't for his religious wife, he would never have opened a kosher bakery: 'I had no idea what I was getting into'
The guilty seder pleasure of many Jews is popular with West Indians and African-Americans, too
They have nutritional value and medicinal properties, and are a wonderful addition for various dishes, both cooked and fresh. Three easy recipes based on green almonds
Haaretz's food columnist cooks lunch with the doyenne of Jewish cooking, and discusses food history and Jewish tradition
Courtesy of Moti Bochbut, executive chef at Jerusalem Inbal Hotel.
Gluten free and delicious, these fluffy noodle soak up all the goodness of chicken soup.
With a bowl of her couscous, one grandmother taught me something about independence. The other taught me to make fish soup and fish patties that go so well with couscous.
This traditional filling is tasty in more than just hamantaschen: Try these recipes for poppy seed-apple cake, or poppy seed-chocolate rugelach.