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?
Shaya, launched by Israeli-American chef Alon Shaya last year, wins the James Beard Award for the country’s best new restaurant.
Israel's Uri Dinay of the Pilpel chain takes second place — and acknowledges that falafel was not invented in his home country.
Israel's absence from the internationally renowned guide's index of countries have become especially curious after years of acclaim for the country's eclectic and adventurous food culture.
Bar Kayma co-op was launched in wake of social protests of 2011, but eventually overreached after renting out expensive building in downtown Florentin.
This Moroccan celebration, a holiday that came to symbolize good relations with Muslim neighbors, has been widely embraced by Israelis. Here are two traditional recipes to adorn the sweet-laden Mimouna table.
Finally, a good reason to head to Sarona: Roshfeld’s Captain Curry.
Solomonov isn't the only Israeli to be honored – London-based Yotam Ottolenghi and co-author Ramael Scully won another award.
The new restaurant from the Machneyuda group will pull its influences from North Africa through the Levant, according to chef Assaf Granit.
Following a successful run last year, the Gluteria – chef Eran Zino's gluten-free restaurant – will open its doors for nine days during Passover.
Looking for some special dishes for the holiday? Food blogger and cookbook author Rottem Lieberson has some intriguing Persian recipes.