The borders of Abkhazian cuisine, like the political borders of that conflicted region, are hard to define. Lea Ocheri and Bella Chanan try to pin it down.
The food at these restaurants is influenced by the surrounding markets, ethnicities and cultures – all of which make up Israel’s unique capital.
To celebrate the ancient and new vineyards and the wonderful fruit they give us, here's a menu full of grapes to serve with a lot of wine and enjoy with your loved ones.
The duo behind the Savida Sea Food Bar have embarked on a new adventure: At Shatira, guests enjoy open-faced sandwiches made from fresh, local ingredients.
Great falafel, decent schnitzel, fresh salads – Tel Aviv’s Falafel Gabay has all this, but the highlights are an authentic Jerusalem mixed grill and deep-fried ‘wonder balls’ that really live up to their name.
With an onion za'atar salad on the side, this lighter version of the traditional North African dish is a breakfast of champions.
This summertime okra dish is simple to prepare - but thanks to the dried mint and cardamom, it's anything but ordinary.
With painstaking attention to details, Shay Aaron feeds the culinary appetite of miniatures collectors from all over the world.
Nutritional expert Dr. Gil Joseph Shachar offers advice on the foods that can improve your health and combat various problems
Mediterranean tartines (open-faced sandwiches) are ideal for the sweltering days of July and August. Here are three tried-and-tested recipes.
These are all the recipes you need to transport yourself to a Middle Eastern summer day on the beach.