The leprosy hospital in Jerusalem’s Talbieh neighborhood had a vegetable patch, a bakery and livestock. A new bar in the building's reconstructed historic animal pen offers cocktails, kugel and Middle Eastern meze
Local women are leading the way in a revival of the Old City market in Nazareth, with new cafes, hostels and antique shops
Why are Israeli Jews so reluctant to admit their food has been influenced by Arab cuisine? A political scientist tries to figure it out
Whether served on a plate or in a pita, doner kebab with lahmajoun and other Turkish delights make hearty eating at Baba Jim
Despite their simplicity and ease of preparation, Eastern European cheese latkes are heavenly dishes worthy of a lord’s table
In Byzantine times, parrotfish was considered was considered a great delicacy from Constantinople to the Negev. Scholars and chefs are trying to learn why
At celebrations, in times of mourning and on ordinary weekdays, Umm Bilal’s cooked dishes and pastries are an integral part of her northern Israeli village
Chef Snir Eng-Sela, who worked at some of New York’s best restaurants before landing at a popular farm-to-table bistro north of Tel Aviv, shares his favorite Passover recipes
Attending a Hubeiza Festival and dining in Sufra, an Amman restaurant, and sampling the food at Rutenberg in northern Israel, proves the artificiality of political borders
Amer Masalha’s new place in Kafr Kara, which offers sourdough breads as well as pitas, challah and croissants, looks like part of a boutique bakery trend
Using millstones crafted by a Syrian stonemason, a Palestinian chef from Abu Ghosh has begun to produce tahini the old-fashioned way
Hungry patrons of a small kiosk owned by Iraqi immigrants demanded something good to eat – and an Israeli street sandwich was born
Why Israeli cuisine is so successful in the United States and Europe - while Israelis themselves prefer pasta and pizza
Now is the time to visit olive presses in the Galilee, where a few growers aim to bring the region’s superlative oil to world prominence
Eli Kremer’s spicy sauces, not for the faint of palate, are prepared the old-fashioned way, slowly and in small quantities
Beef cheeks with kidney beans, pumpkin jam and other edible blessings for the Jewish New Year from the Persian kitchen
Pastry chef Tina Martinov serves up recipes for your Rosh Hashanah holiday table that make the best of local, seasonal fruits
Benny Briga’s kiosk in Tel Aviv's iconic Levinsky Market serves up fizzy drinks that recall a bygone era. His refreshing concoctions feature flowers, herbs and organic fruit essences
The Doha family restaurant in Rama serves Palestinian-Balkan food inspired by Ottoman cuisine, as well as its own wine and arak
Even in the sweltering days of summer, fifth-generation baker Hagay Ben-Yehuda is happy to make bread in a wood-fired oven, a method that is close to extinct