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.
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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.
Founded by a Potomac-raised CESJDS graduate, Emma’s Torch is arming refugees with culinary training and English skills and preparing them for the culinary workforce. The organization recently opened a café in Brooklyn.
Feeling a bit overwhelmed by the Israeli food craze? Just in time for Israeli Independence Day, Merav put together a list of top pantry staples you need to get started.
A recent food-focused DC community Birthright trip gave food-loving participants the opportunity to visit Israeli markets and an olive press, participate in a cooking competition at an organic farm and bond over food.
2016 was a good—no, great—year for Jewish cookbooks (or cookbooks by Jewish authors). We’ve put together a gift-giving guide of eight of our favorites and whom they’re perfect for.
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.
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.
Gels, foams and sous-vide meat—it all sounds complicated…and not particularly kosher. Not so fast. With their Modernist Kosher supper club, two Maryland locals introduced scientific techniques to kosher ingredients.
Chef Todd Ginsberg, with his partners, is the force behind Atlanta’s booming Jewish and Israeli food scene, from Jewish deli The General Muir, sandwich shop Fred’s Meat and Bread and Israeli-inspired Yalla.