The food may not be kosher, but St. Petersburg’s Israeli restaurants have a lot of blue-and-white flags and Mediterranean music. Israeli-style falafel, shakshuka and shawarma, it seems, have become a big hit in Russia’s northern capital
Ari Miller moved to Israel to become a soldier and a politician, but found himself bouncing from kitchen to kitchen in Tel Aviv. Now the man behind blood matzo balls and bacon-wrapped hamantaschen is garnering acclaim in Philadelphia
After a few failed attempts to burst into the local market, the global fried-chicken empire has now set up shop next to a popular knafeh place
Meat Market’s new sandwich place in the Carmel Market is working hard to make Ashkenazi food shine
There's no talking politics at the Kafr Qasem market
One bite is all it takes to be pulled into the cult of Itzik and Ruthie
Giveret Kuaitio, in the Carmel Market, Tel Aviv's street food mecca, seduces the eyes and conquers the stomach
Tarek Daka’s new restaurant, Qanoon, is introducing New Yorkers to upscale Palestinian food
Who says Hanukkah's favorite sweet treat has to be round? We've got the recipe; all you need to add is your favorite cookie cutter.
A close cousin of the classic potato pancakes - latkes - that Jews serve at Hanukkah, this traditional Swiss recipe includes butter and cheese, and will be a pleasant twist on your holiday table.
The miracle is the same miracle, the oil is the same oil: Jewish communities from around the world have interpreted the tradition of eating fried foods for Hanukkah in plenty of ways.
But when did the custom of eating latkes for Hanukkah begin?
Israeli chef Meir Adoni comes through again with flying colors when it comes to local restaurants included on the algorithm-based list of the world's best
From the chic rooftop at Suramare to the urban-tribal vibe at Voodoo: The bars where you’re guaranteed an unforgettable birthday
Innovative Israeli farmers and tech companies are rising to the challenges of producing more food on less land with less energy and less water, which is also nutritious
The Kitchen Talks social enterprise offers workshops that showcase the cuisines of Israel’s transparent communities, the people behind them and their life stories
The city's leading trends: cocktails and chef restaurants
Taking what Jews and Arabs have cooked for generations and attaching the label 'Israeli' to it is culinary injustice
Even the iconic Milky brand suffers a decline, but the biggest casualty has been Tnuva’s upstart Yolo
Gault & Millau, the second most-important food guide, after Michelin, has announced its picks for Tel Aviv's and Israel’s outstanding culinary and chefs of the year
While debates rage over the true homeland of hummus and the genesis of shakshuka, a boutique brewery makes the first Israeli-Arab brown ale
Osama Dalal is first up as part of the popular eatery's new plan to allow Israeli chefs to show their stuff in Manhattan
Wolt's algorithm makes you feel like you’re in a computer game, and winning means running red lights with one hand on the wheel and against traffic. Why? Because the clock shows less than three minutes left for the delivery, and for some reason, that begins to matter to you
At L28, where the person ruling the kitchen rotates every half year, Naifa Mulla is remaking the menu in her own image
In a lawsuit it later withdrew, Israeli chain Burger Ranch cited figures showing the U.S. fast-food giant has a lock on the Israeli market
Adeena Sussman tells Haaretz about her best-selling book, ‘Sababa,’ and the passion that has put the Israeli iteration of Middle East cuisine on the map
Until recently 'Jewish food' was synonymous with Eastern European kosher dishes. But food writers are redefining that term, and asking: Should hummus be included? Should bacon?
Way before Campbell’s iconic cans, Jews around the world prepared the savory broth. We take a closer look at its unique origins, just in time for Yom Kippur
Once the delicacy was as pedestrian as it gets, now you might have to patiently await your turn for some salty-sweet succor
Whether you like dipping a bit of challah into a bowl of honey or go for the Sephradi bolo, the meaning behind round baked goods connects Jewish communities worldwide on the New Year
Beyond apples and honey, another way to bring the Rosh Hashanah staple fruit to the holiday table
'I swore I would never go into the kitchen and would be a career woman, and in the end I found myself writing a cookbook,' says the author of 'The Palestinian Table'
'Yalla Vermont' is what happens when an Israeli ends up in Brattleboro. The vegetarian restaurant is attracting New Englanders in droves with its organic hummus and plump pita
Although at first glance, Izmir isn’t as beautiful as Istanbul, visitors there will discover a fascinating food culture – which include a seriously addictive treat
Despite relatively high prices, Nordinyo is the eatery of the moment
By refusing to surrender to Western trends, a sleepy Turkish town on the Aegean Sea has retained the legendary sights and flavors of the past
In Eilat right now? With dance floors that beat anything in greater Tel Aviv, drinks at totally sane prices and a slew of other attractions, the city's lively club scene is a great way to cope with the dog days of summer
The man behind Michaeli Bakery already started a craze by putting a new twist on a classic European cake. But can the veteran baker behind the new venture make it last?
Decision follows complaints by Arabs who gather hyssop for za'atar and Greek sage
Bshara Hinnawi proves our palates can still learn a thing of two about grilled meats
