Merav Levkowitz is JFE®'s editor-in-chief and a writer, editor and content strategist. The daughter of an Israeli and a Colombian, Merav speaks six languages and has eaten her way around the globe. At any moment, Merav is planning either her next meal or her next trip—or both.
A new year is coming, so how about some new flavors? This year, we went through our collection to put together a list of some of our favorite Rosh Hashanah (and Yom Kippur) recipes. The result ended up being a trip around the world, with local flavors, too.
We bid adieu to JFE® director Paul Entis, the creative mind behind many inspiring events and fruitful partnerships and collaborations, who left his position last month to pursue new adventures.
Through her company Nourish Co., Kristin Eriko Posner, a Japanese-American Jew, brings together her Japanese heritage with her adopted Jewish culture and shows other blended families how to develop their own unique rituals.
The new documentary “Eating Animals” challenges us, especially in the Jewish world, to think about our problematic food systems and what we can do to return kashrut to its roots.
Lots of people dread Passover, but for those of us who don’t eat gluten, the holiday is an exciting time to stock up on recipes and let our year-round favorites enjoy the spotlight.
Using the whole orange (yes, peel, pith and all!) gives this cake, adapted from Claudia Roden and other classic Sephardic recipes, its fantastic moisture, and almond flour makes it easy to dump all the ingredients in the blender or food processor and let it run. I always stock up on almond meal or flour for Passover,…
A program from the World Zionist Organization, Cooking Up In Hebrew, gathers groups all over the world for a series of cooking workshops in which participants cook, eat and learn Hebrew together.
Recipe contributed by Elazar Ashtivkar. He shares, “In the Indian kitchen, there are no recipes.” Since it’s all “a little bit of this, a little bit of that,” feel free to adjust the seasoning in the potato filling to taste.
Israelis can’t seem to get enough Indian food. For over three decades, one tiny, no-frills, family-run restaurant in a periphery town has reigned the Indian food scene. The secret? Chefs brought from India.
Participants on this year’s Food and Culture track of Federation’s Israel YOUR Way mission took the path less traveled, seeing and tasting things tourists don’t usually experience.
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