January in Israel means heavy, rich stews. This updated Shabbat classic cooks all night in your oven, for a steaming, effortless Saturday lunch.
Pumpkin is full of surprises: it’s ancient, it’s a fruit (!) and not just for Halloween and Thanksgiving, it’s been part of Sephardic Jews’ holiday meals—including Chanukah!—for a long time.
Committed to giving Diaspora communities a taste of Israel that’s more than just tchotchkes and Judaica, Emily started Blue Box, which delivers boxes of specialty Israeli products to your door.
It’s not too late to celebrate the ancient and new vineyards and the wonderful fruit they give us. Try Vered’s menu full of grapes and enjoy with wine and your loved ones.
Satisfy your appetite for adventure with a new Birthright Israel: DC Community Trip exclusively for DC-area residents. You’ll go camel trekking, float in the Dead Sea and taste the best of Israel.
Instead of mac and cheese from a box why not try roasted tomato and balsamic vinegar pasta, spicy eggplant and chicken noodles or Middle Eastern mac and cheese?
Leket Israel, the National Food Bank, rescues food from hotels, catering companies, IDF bases and dining halls and distributes it to the needy, simultaneously fighting food waste and hunger throughout Israel.
Israeli breakfast is a term known to any tourist who has ever visited the country. Here are all the recipes you need to transport yourself to a Middle Eastern summer day on the beach.
With support from The Jewish Federation of Greater Washington’s United Jewish Endowment Fund, six months ago the Jewish Agency for Israel launched a new cooperative food program in Israel’s periphery communities.
Just before Shavuot last year, Leah got an itch to make the light cheesecake she used to make back in Israel, but she couldn’t remember how, so she embarked upon a quest to find it.