The owner of a popup bar in Tel Aviv’s Carmel Market shares her recipes for colorful and aromatic cocktails to brighten up these dark times
A nation situated in the Middle East and on the Mediterranean, Israeli food is made up of cuisine brought to the country by Jewish immigration from all corners of the world as well as custom Middle Eastern cuisine.
Israeli food is generally classified as either Askenazi (European) food - traditional European Jewish meals from Hungary and Poland - or Sephardic (Eastern) - foods rich in spices and flavors, reflecting the cuisine from their countries of origin. Each group has contributed greatly to the evolution of Israeli food. The Arab population of Israel has also contributed to the identity of Israeli food with its North African and Middle Eastern foods like Humus and Falafel.
Israel’s cosmopolitan make up has provided Israeli food with a variety of flavors and choices. Many food establishments in Israel adhere to kosher dietary laws and keep dairy separate from meat; however, food in Israel is not always subjected to these laws. Over the last years Israel has become somewhat of a culinary capital, boasting several high class boutique restaurants in Tel Aviv, Jerusalem and more, which serve a fusion of typical Israeli food and flavors from around the world
Israeli Aleph Farms in conjunction with a Technion professor created lab-cultivated meat that is produced on a 3D printer, and it hopes to be selling it to restaurants by next year
Assaf Granit's eatery is the first Israeli kitchen in France to receive the coveted ranking
Over a decade ago, Meidan Sadeh abandoned some of his Arab origins and became a member of a kibbutz. But once he entered the kitchen, he went back to foraging and returned to his roots
Share prices of companies disrupting their markets, such as Beyond Meat and Israel’s Else Nutrition and SavorEat, are soaring, while startups in the industry are going public
An olive press in ancient Yodfat, in northern Israel, sheds light on the role of olive oil in Jews' lives 2,000 years ago
As Gov. Cuomo announces indoor dining will be suspended, further hurting their businesses, the vast majority believe they'll be able to weather the storm
David’s Bakery in Bat Yam features delicious baked goods that may not be good for your waist but will put Georgia on your mind
New revelations may disappoint lovers of the local kitchen
More and more Israelis are, for the first time in their lives, having to seek out free hot meals as the pandemic continues to plague the economy. Organizations that help people in need wonder how long they’ll be able to cope
Decision by Finance Ministry aims to prevent a repeat of the 2019 butter shortage, but Israel's Dairy Council argues 'the government has proven that it works in the interests of importers and not of consumers'
The voices of those who see a connection between diet and rogue viruses are getting stronger and the market for meat substitutes is flourishing
Vgarden, controlled by Kibbutz Gan Shmuel, is riding global foodtech wave
This desert is too delicious to only eat on Jewish New Year
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
'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
Next Food plans to raise $5.8 million to invest in meat-substitute startups
Get ready for the holiday with the ultimate recipes for everyone's favorite Shavuot dessert
Check out the city's creative solution to shrinking dining areas due to the new coronavirus guidelines
The pandemic shuttered Jewish and Israeli restaurants in New York overnight. Now they’re providing meals for local healthcare personnel
Coronavirus finds supermarkets overwhelmed by a flood of web shopping. Mom-and-pop groceries pick up the slack
Apples aren't just for Rosh Hashana: Grate them right and get a parve seder cake that isn't different from all other cakes.
Panic has led to long lines, purloined products and a black market, and there is added anxiety with Passover around the corner
As supermarket chains become overwhelmed by online orders, ‘fixed baskets’ aim to solve packing bottleneck
Across Israel shelters are closed, restaurants no longer offer leftovers and surging numbers of addicts rely on overextended nonprofits. Protection or isolation from the coronavirus? Forget it