After opening branches of Hamiznon in Paris and Vienna, Shani is slated to open his first U.S. outpost next year in Manhattan. Yet another sign that Israeli cuisine is penetrating the local foodie scene.
A trip to three small food producers in the Hula Valley, where you can get everything you need for a picnic. Just bring the wine.
The 18 months Michal Waxman spent in the kitchen of the Safdi clan – one of whose members is the chef of Nazareth's famed Diana Restaurant – yielded 'Baladi,' cookbook of Arab cuisine.
'People want more content on their trips, something beyond museums and cathedrals. And food has a place of honor in contemporary Israeli culture.'
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, squash are a classic symbol of that.
We knocked on the takeaway window of Asian restaurant Florentin House, hoping to find another option for tasty dim sum in Tel Aviv.
Brooklyn Pizza is a pizza joint as good as anything across the sea, right on the border between highbrow and street food.
They say that all the kugel one ate in honor of Shabbat is weighed in heavenly court alongside one’s deeds and misdeeds.
Hilik Gurfinkel just wanted to drink wine and eat beef bourguignon, but it was summer – time for a workshop on cooking with fermenting grape juice.