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.
Through her company Nourish Co., Kristin Eriko Posner, a Japanese-American Jew, brings together her Japanese heritage with her adopted Jewish culture and shows other blended families how to develop their own unique rituals.
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.
The picturesque island of Sicily was once home to a large Jewish community. Though it has diminished, it left a significant mark, particularly on Italian cuisine and adoption of eggplants, peppers and tomatoes.
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.
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.