One of the seven species, figs are at their peak in late summer.
Tomatoes and eggplants that ripen in summer will always be sweeter, juicier and more supple than those that are artificially made to ripen in winter.
With grapes ripening and plentiful in the markets, you can use them in an airy cake or add them to fattoush.
Two ideas for upgrading the classic egg dish – a hearty version with meat, spinach and chickpeas, and another with lemon and potatoes that is surprisingly refreshing.
These two apricot-based desserts are delicious and easier to make than you might think. Even better, they’re guaranteed to evoke the flavors of childhood summers past.
Baking fish in salt allows you to heat the fish while preserving all its delicious juices. Combine with watermelon and sautéed chard for a refreshing salad, or toasted green wheat for a wonderfully earthy salad.
Even if you can't stand the heat, you don't need to get out of the kitchen this summer. Soft and airy gnocchi, made from potatoes and a little flour, are perfect for these hot days and nights.
Tzipi’s pitas may look simple, but they are perfectly seared and perfectly soft, a wonderful comfort food always served at just the right time.
Nothing prepared us for the taste of Gilbert Bokobza’s splendid makoud, from a chef who learned the secrets of Tunisian cuisine from his mother.
Coffee is best when drunk from a glass, enjoyed in relaxing good company, and made from ground high-quality beans. But its bittersweet flavor also does wonders for chicken, and even challah.
North African chreimeh and borscht from Eastern Europe blend in a slow-cooked dish of beets that’s delicious with either fish or cheese.
Chef Ohad Levy’s inspired menu includes lamb, fresh fish and a harvest of spring vegetables.
Fresh and wintry, the pomelo adds zest to salads and fried foods. How did it get here?
In cakes and salads, combined with a variety of ingredients, or just spread on fresh bread: Recipes for avocado lovers.
A glass will cheer and comfort, and a few drops will make these dishes extraordinary.
Homemade or store-bought? Beet or chocolate? All the sesame secrets you need to know.
In Italy, macaroni means a type of short, tubular pasta; in Israel it means long noodles. But in cholent or with smoked fish, it doesn’t matter what you call it.
Whether blended with other crisp vegetables or in puff pastry, scallions provide a cheerful awakening.
Winter here is airy and bright, just the time for slow-cooked soups full of fresh seasonings like cilantro and fennel.
In Israel it’s hard to find an original version of the quintessential Greek dish, but it's easy to make in your own kitchen.
Serving tabbouleh reminds us of how our forefathers celebrated the harvest in the wilderness.
Trained in Jerusalem’s Mahaneh Yehuda market and the kitchens of sophisticated London restaurants, this cook prepares new holiday dishes with a traditional flavor.
Figs are in season, and it’s time to celebrate their sweet flavor in a variety of dishes.
Vegan cooking often makes the mistake of attempting to recreate classic meals minus the key ingredients. That’s not a problem with these delicious dishes.
Freshly picked and gently handled, vegetables stuffed with meat are a favorite in many ethnic cuisines. Here are a few simple rules to make preparation a pleasure.
Also: Soups to cool you down in the summer.
This delicacy can both tempt our palates and teach us something about eternity.
With roots in antiquity, the ever-popular pizza is easy to make in the contemporary kitchen.
A essential goodie for this summer's picnic basket.
The creative dishes served at Rama’s Kitchen in Nataf, outside Jerusalem, sustain the body as well as the spirit.