Elad Shore is next in line to run Shlomo and Doron, a popular Tel Aviv hummus spot. But just like his dad added hummus to the menu, Elad has added his own (international) twist.
Times are stressful, and travel is off the table, but with this edition of Tabletop Traveling, everyone can enjoy the serenity and unique flavors of Japanese culture and cuisine—sans the jet lag.
Ruthie isn’t going to bars to enjoy her favorite limonana (mint lemonade) or limonarak (same, but spiked), so this is a great opportunity to make a frozen version she can enjoy at home.
Canada Day, which celebrates the joining of Canada’s original three provinces, falls on July 1st. So for our first tabletop “journey,” just a few days before our independence day, we’re heading north.
Besides road trips and nearby nature, summer travel has mostly been canceled. In the coming weeks, we’ll be featuring menus and ideas for meals that will whisk you away—no passport required.
Evan chats with Einat Admony just after she opens her first DC outpost of her New York falafel chain Taim and releases a new Israeli cookbook, Shuk, with food writer Janna Gur.
It was only natural for the author of a cookbook called Sababa to have an event at a restaurant called Sababa. Here’s how the event, moderated by Joan Nathan, went down.
Adeena Sussman’s colorful new cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen, puts a bright and sunny spin on Israeli cuisine, celebrating produce, seasonality and that creative immigrant influence.
Leah Koenig’s celebrated new cookbook is a tome of 400 Jewish recipes from around the world that represent Jewish cooking here and now, beyond what we think of as “Ashkenazi” or “Sephardic.”
A rich buttery coffeecake served with ice cream is a great alternative to cheesecake for Shavuot. This one, called aranygaluska, comes from Hungary and resembles popular monkey bread or pull-apart bread.