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.
Mediterranean tartines (open-faced sandwiches) are ideal for the sweltering days of July and August. Here are three tried-and-tested recipes.
Zachary Engel, the chef de cuisine at Shaya in New Orleans, is the latest Jewish chef cooking Israeli food to win the prestigious James Beard Award, following mentors Michael Solomonov and Alon Shaya.
Creamy kale, labneh and poached egg burek is a delicious tribute to all Israeli mothers—no matter that Israel replaced Mother’s Day with Family Day
Feeling a bit overwhelmed by the Israeli food craze? Just in time for Israeli Independence Day, Merav put together a list of top pantry staples you need to get started.
A few years ago, the DC area was lagging far behind when it came to Israeli food. While it’s still no New York or Philadelphia, these days the region is quickly catching up.