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?
Two 'seed savers' at an Israeli farm are rescuing and growing heirloom vegetables – enabling chefs and consumers to enjoy flavors long forgotten by commercial agriculture
Yehi Zino is one of the few Israelis to have truly mastered the secrets of the Mediterranean, and his skills are on display daily at the Pescado fish restaurant in Ashdod. Four recipes for the holidays from one of Israel’s most talented young chefs.
Elran Shrefler, owner and chef of Tel Aviv's Azura Restaurant imbibed a love of Turkish cuisine from his restaurateur father. A holiday menu inspired from home
Shirin Faraj and Ahlam Seif, sisters from the Druze village of Yanuh, took a bold step. Defying the their conservative society, they opened a restaurant featuring popular local baked goods
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