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.
'The Russian-Jewish Cookbook: Recollections and Recipes of Immigrants from the Former Soviet Union' offers a glimpse into the kitchens and rich cultural world of Russians speakers who immigrated to Israel as children.
Yehi Zino is one of the few Israelis to have truly mastered the secrets of the Mediterranean, and his skills are on display daily at the Pescado fish restaurant in Ashdod. Four recipes for the holidays from one of Israel’s most talented young chefs.