Just outside Mosul, and six years after the Islamic State slaughtered and drove out Christian and Yazidi Iraqis, Saad Hussein is one of the last making arak from dates – not grapes – a regional specialty, now almost extinct
Deliveries to benches, orders by phone – or by shouts. The current rules have proved to be the mother of invention for desperate eateries trying to survive
The food agency has helped some 97 million people in about 88 countries each year, striving to promote peace in conflict-battered areas
Brooklyn restaurant 'Traif' is a kind of celebration of nonkosher food, where some Jews even come to break their Yom Kippur fast
Zalmanico offers a delicious, if rare, fusion inspired by Polish butchers and chefs raised on North African cuisine. Try their chopped liver and meatballs with leek in pomegranate molasses
Chefs Eyal Shani and Einat Admony are full of praise for how city authorities are helping their eateries survive the pandemic, in contrast to what they say is a raw deal being served up to their counterparts in Israel
Another good reason to love Nazareth based tahini manufacturer Al-Arz: Their new creation isn’t halvah ice cream, which would be nothing new. This tastes like the true sesame paste, astrigency and all
Cross-border attacks by Iran-aligned Houthi forces have escalated since late May
Today’s Palestinian meals based on meat, chicken, rice and tomatoes are profoundly different from original cooking from prehistory until the advent of modern culture – and the Israeli ban on picking wild herbs
'On the Hummus Route' reignites passions in the 'battleground of cultural appropriation,' as chef Joudie Kalla argues it 'normalizes the occupation, something I never would have dreamed of lending a hand to'
Sami Tamimi, one of the most successful Palestinian chefs in the world and co-owner of the Ottolenghi chain of restaurants in London, presents a fusion of traditional and contemporary cuisine in his latest book. He also explains what his beef is with Israeli chefs
Check out the city's creative solution to shrinking dining areas due to the new coronavirus guidelines
After a 7-week vacation due to the coronavirus, students and teachers in the lower grades adjust well to schooling while maintaining social distancing guidelines
The pandemic shuttered Jewish and Israeli restaurants in New York overnight. Now they’re providing meals for local healthcare personnel
With shortages all around because of coronavirus, how are you supposed to make anything for the Passover holiday? Here’s how to tackle your cooking problems, one by one
Sometimes you just want good old tradition.
Canned food, which has stormed back into our lives, originated in the 19th century. Nowadays it’s considered a useful recourse in a crisis, but the obsessive chef who invented the method saw it as the culinary achievement of his life
Enjoying takeout Asian delights from Nam is about the closest you'll get during these coronavirus days to eating in a restaurant
Recent research suggests that if we fast for 16 hours out of the day, we can expect a dramatic increase in lifespan. Still, the long-term implications of confining our calorie intake to an eight-hour period are still not clear. Israeli scientists weigh in
MeaTech's 3D printing technology makes meat from cells retrieved from an animal's umbilical cord
Defying the competition and its thin little patties, this new Tel Aviv eatery aims to restore the hamburger to its former glory, and does so to a good degree
A Haaretz investigation finds that an official in a largely ultra-Orthodox city is suspected of skimming off the top on fees paid for kashrut supervision for the benefit of a private establishment
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
Connecting in the Kitchen: Israeli Initiative Brings Asylum Seekers and Locals Together Through Cooking Sessions
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