At the meat-heavy Paleo Market at Latrun, the first course is wild boar, followed by a post-Stone Age dessert of ice cream pop and a good espresso.
As the mercury rises, frozen coffee becomes the beverage of choice for many Israelis. We sample six café chains’ super-cool offerings.
Beans have been popular practically since the beginning of mankind, making it easy to find recipes that have been tested time and again.
In early-20th-century Jaffa and Tel Aviv, pork was a very popular item in local restaurants. So why is it that a century or so later, a growing number of restaurants are refusing to serve it, even if they aren’t kosher?
Chef Tomer Niv prepares exotic dishes made with the almost-forgotten ice plant, found in abundance near the Mediterranean shore.
New account, 'Hot Dudes and Hummus,' attracts thousands of followers.
McDonald’s argues that the name for a Scottish Jewish restaurant proposed by an Australian man would create confusion with the international brand.
A soft and rich yeast dough flavored with cinnamon and turned into buns that are filled with a swirled mixture of buttery chocolate, sweet tahini and nutty halva pieces.
Israeli chef Yair Yosefi unlocks the secrets of Marcella Hazan’s legendary pasta with tomato sauce, and advises which wine should go with it.
High-end bourekas are made from hand-stretched phyllo dough. Here's a trick that will give you something nearly as good without all the labor.
Efrat Libfroind’s new book of recipes for the Sabbath tries to take hot plate reheating into account and make preparation simple. Does it pass the kitchen test?