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.
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.
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.
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.