From Kung Pao pastrami to matzo ball ramen, 'Jewish-slash-something' restaurants are popping up like mushrooms.
Moshavniks and teens are growing organic vegetables and contributing to the slow food revival in Beerotayim.
Alex Levin grew up baking with his grandmother on New York's Upper East Side. Now, he's applied his professional baking skills to make the best challah you might taste.
A female Muslim business owner, a Christian Arab hipster and a Jamaican Jewish rapper - a new documentary focuses on the personalities behind Israel's most interesting hummus restaurants.
Arab chefs are breaking out of narrow expectations of 'hummus and french fries' and embracing local ingredients.
Amit and Adi left big city life for Kibbutz Tzivon, where they preserve age-old methods of growing and processing fruits and grains. Dried figs, wild pickled capers, sprouted wheat flour and fruit leather are only some of their specialties.
Haifa’s hottest new preservation project focuses on near-forgotten Levantine Arab culinary traditions, explains Arab-Israeli celebrity chef Nof Atamna-Ismaeel, and shares two recipes.
When hardcore socialists have to vote on koshering their communal dining hall, conflict erupts. A new film documents the struggle for the soul of secular Israel through the community’s story.
Israeli bakeries have become known for their increasingly ambitious sufganiyot every year. Patisserie chain owner Miki Shemo gives away his secrets, as well as 4 recipes.
Baked or fried, cheap or expensive, with jam or marzipan – after eating dozens, Haaretz’s editorial staff rank the tastiest Hanukkah sufganiyot.