South Africa has a rich Jewish history, including a vibrant Jewish community and many kosher eateries. But many vestiges still remain of the country’s difficult and less palatable past.
There’s a revolution going on as we speak, one that’s poised to change the way we eat and our environment: the clean meat revolution, which involves meat made from animal cells.
Can’t make it to Israel this week for Yom Ha’atzmaut? Load up on several types of citrus, one of Israel’s biggest and best-known exports, and celebrate at home.
Restaurateur Ashok Bajaj’s new Sababa brings modern and traditional Israeli and Middle Eastern flavors to Cleveland Park. And its name, which means “cool,” has its own special story.
Award-winning chef Alon Shaya’s new cookbook isn’t your ordinary cookbook. Instead of appetizers, entrees and desserts chapters, it’s broken up into short stories about his life with recipes for each period.
Meet flódni, the sweet specialty of Jewish Budapest, a humble, but towering cake of five layers of dough and four different traditional Jewish fillings—apple, walnut, poppy seed and plum jam.
It’s a dumpling party—grab your friends, and start filling and folding! With a variety of fillings (meat and vegetarian), there’s something for everyone. And the workload is lightened when everyone helps.
To prepare for opening Manna at the Museum of the Bible, Chef Todd Gray and his wife Ellen Kassoff Gray did research on Bible-era diets and traveled to Israel to learn more.
Visiting cookbooks from the past couple of years, Sheilah takes us on a culinary tour of the world—from Scandinavia to Tunisia and Eastern Europe, Israel and South Africa via New York.
Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.