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
Two new businesses that opened recently in Jaffa, despite the coronavirus odds, tell the story of the ancient-modern locale from an unusual viewpoint – that of the Arab women who established them
Tzfatit cheese-filled calzones from Tiberias and Safed, and a lemon cheesecake recipe will satisfy the sweetest of tooths.
The pandemic shuttered Jewish and Israeli restaurants in New York overnight. Now they’re providing meals for local healthcare personnel
For the first time in her life, the famed food researcher and cookbook writer will be celebrating Passover alone. Roden talks about preserving the routine during an epidemic and offers simple home recipes for the seder
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
There's no talking politics at the Kafr Qasem market
While debates rage over the true homeland of hummus and the genesis of shakshuka, a boutique brewery makes the first Israeli-Arab brown ale
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?
Majda, a Jerusalem hills restaurant, uses its spectacular garden to concoct dishes that blend local tastes with Jewish traditions from all over the world. Michal Baranes’ Rosh Hashanah recipes
'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'
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
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
It’s said that if you visited Jerusalem without eating this pastry, it’s as if you’d never visited at all. But the legendary mutabbaq shop in the Old City is shuttered. What’s behind the closure after 150 years?
With an organic community farm, the first of its kind among Israel’s Arabs, Amir Ounallah wants to feed the people of the valley again
Born in the bastion of U.S. barbecue culture, Britney Monique Moore makes vegan burgers that will satisfy avowed carnivores
Exposing the guts of Israeli society through its cuisine
Farma Cultura, an organic farm in central Israel, spreads the joy of dining al fresco
The Jewish community says their ancestors had traveled to southern Indian to trade spices during the time of King Solomon. Now Israelis will have a chance to sample the food that bears a close resemblance to the their own kitchen
A new Nazareth restaurant draws on Arab cuisine from the old Levant, but adds some contemporary interpretations
Israeli restaurateurs are pulling pork off the menu due to a shortage
Well-preserved seeds found in archaeological digs in Israel offer a singular glimpse into the lives of the people who were nourished by them thousands of years ago
The cheesy farm-to-table meal at the Goats with the Wind farm is well worth a trip to the Galilee
After years in the restaurant world, chef Elias Merib opened a shop in the Galilee brimming with confections that recall the pastries of Damascus, Amman and Istanbul
Savida in Acre - which has served only fresh, local catch - will shut its doors at the end of the month. 'You can’t make profit in Israel without lying or compromising,' laments chef
Good neighborly relations prevail in Turkey’s multicultural Antakya region, but there is less harmony when it comes to food
Abie, the Doktor brothers’ new fish restaurant in Tel Aviv, is built around a large wood-fired grill that allows the chefs to experiment with new-old techniques, using local ingredients only
When Lord Balfour, a known gastronome, visited the Holy Land in 1925, the cooks of the Jewish Yishuv went into action. Scholars, chefs and bakers look back on what they prepared, 101 years after the Balfour Declaration
Gault & Millau Israel is back after 15 years. Too bad the language is stilted, Arab restaurants are scarce, and kosher and Tel Aviv locales clog the pages
Wine grapes with roots in antiquity are becoming part of an ideological identity struggle: Are these heirloom varieties Israeli or Palestinian?