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.
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.
A program from the World Zionist Organization, Cooking Up In Hebrew, gathers groups all over the world for a series of cooking workshops in which participants cook, eat and learn Hebrew together.
In mid November, academics, chefs, food writers and historians gathered at American University for “Israeli Cuisine as a Reflection of Israeli Society,” a groundbreaking conference exploring Israeli food.
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.
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.
Did you know that the pomegranate originated in Iran and has been cultivated for 5,000 years? In addition to its many health benefits, it has a prominent role in history and culture.
Like many other Israelis relocating to America, my first concern was hummus. Then labneh, an Arab cheese made by straining the whey out of yogurt until it’s thick, creamy and slightly sour.