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.
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.
Meet flódni, the sweet specialty of Jewish Budapest, a humble, but towering cake of five layers of dough and four different traditional Jewish fillings—apple, walnut, poppy seed and plum jam.
It’s a dumpling party—grab your friends, and start filling and folding! With a variety of fillings (meat and vegetarian), there’s something for everyone. And the workload is lightened when everyone helps.
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