With an olive orchard in the Galilee and a spice shop in Manhattan, the Lev Sercarz family provides inspiration for leading chefs in Israel and New York.
This cake manages to be rich and exciting even without butter.
Mashed chickpea spread is making serious inroads into the diet of health-conscious people, and also increasingly being served in high-end eateries – not at little holes-in-the-wall as in Israel.
Skip the butter - these three umami-packed Thanksgiving side dishes are all vegan.
Strip away the marketing hyperbole attached to goji berries and you’re left with a food that is highly nutritious and adds interest to many recipes. They also make a handy snack and delicious tea.
Starting in January, Welch's will begin selling 100 percent grape juice certified by the Orthodox Union as kosher for Passover and year-round use.
The owners of DGS Delicatessen in Washington, D.C., draw on their Jewish heritage while making classics lighter and healthier. The crowds show just how hipster Jewish food can be.
Walking around Kosherfest is like finding yourself at the most intense synagogue kiddush reception you could ever imagine.
Shakshuka in pita, falafel, stuffed grape leaves and maybe the best Israeli-style schnitzel in New York are on the menu at the new branch of 12 Chairs Café.
Moving from Eilat’s industrial zone to the heart of the tourist area, two chefs hope to reprise their success with a new restaurant worth a special trip south.
Chefs at Jerusalem's acclaimed Machneyuda restaurant sought to summarize what the Mahane Yehuda market tastes like. The result: the shakshukeet.