Israel has always had a wide variety of kosher options (certainly more than the DC area), but these days they’re more creative, diverse and representative of international cuisines than ever before.
DC’s favorite fast-casual restaurant, Shouk, shows that plant-based, kosher food can be flavorful, satisfying and loved by all, even those who aren’t vegan. Andrew visits and shares what’s new for the company.
For shakshuka, it all starts with tomatoes, onions and peppers—much like a lot of Mexican food. Inspired by her own Mexican background, Heather decided to mix up her shakshuka.
Israeli Soul, a new book from the duo behind Zahav, Dizengoff, and several other restaurants in Philadelphia, is out this week. This time the focus is on simple dishes for home cooks.
It is said that women in Yemen didn’t experience postpartum depression. Why? Because they spent the 40 days after giving birth being taken care of by other women and fed rich galoub.
Israeli food writer and personality Gil Hovav’s newly translated memoir, the third in a trilogy, paints a picture of 1960s Jerusalem and one family that has played an extraordinary part in Israeli history.
Born and raised in Israel, Chef Zipora Einav works as a private chef to many celebrity clients. Her first book pairs healthy recipes with a classical-music CD with techno beats.
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.
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