07.27.2016 | 21 Tammuz, 5776
Two members of Muslim Wakf arrested for attacking tourist on Temple Mount
Relative of terrorist who killed Rabbi: 'He loved people and life'
‘Hamas tries to vanish, but we can see them’
Turkey deal was struck five years ago, security chief reveals
A tradition of noodles
Puccini for all
Another string to her bow
Oye, como va?
Bennett invokes 2014 Gaza war in warning over 'past mistakes'
Herzog rivals ask for secret ballot vote
Liberman hopes to make West Bank checkpoints more 'secure and humane'
Housing cabinet aims for 200,000 units for haredi housing
Beersheba set for next continental challenge
47 arrested in mass crackdown on Israeli soccer fan club 'La Familia'
Top Jewish American soccer players targeted by Israeli clubs
Group launches crowdfunding campaign against sexual harassment in police
Not just fun and games: Seeking tech behind video games
Health Ministry launches plan to eradicate hepatitis C
Delek makes bid for exploration license south of Cyprus
Israeli researchers find way to detect cancer cells before becoming brain tumors
Arab-Israeli children much more likely to die in accidents
Health ministry to take lead in combating child hot car deaths
Economic committee chairman calls for guidelines to protect animals during live shipments
Nation’s cleanest beaches named
For the love of crows
Grapevine: Not in the basket
Letters to the Editor: Fall guy
Fighting for justice
Analysis: Islamic State's first act of war on European Christianity
Is Gaddafi’s son returning to politics?
Entire region concerned about ‘day after’ Iran deal expires
The illegal car trade of the West Bank
Egypt denies report that assassination plot kept Sisi away from Arab League summit
Iran destroys 100,000 satellite dishes in morality-driven crackdown
Iran left with no choice but to confront the US, official warns
Iranian Kurdish leader to ‘Post’: Iran regime is a common enemy
Jihadis call on 'lone wolf' terrorists to attack Israeli athletes at Rio Olympics
Report: ISIS operating sleeper cells in Lebanese refugee camps
One mile from ISIS feels safer than France or Turkey to Kurdish peshmerga
ISIS claims responsibility for Nice attack
Jewish groups rally against anti-Israel bias at UN
Analysis: ‘Mikve law’ throws cold water on Israel-Diaspora relations
'Dramatic increase in anti-Semitic violence in US'
Democratic congressman apologizes for calling West Bank settlers ‘termites’
Healthcare hackathon organizers seek to be ‘light unto others’
WATCH LIVE: Peres, Rivlin and Netanyahu launch Israeli Innovation Center
Israeli startups are used around the globe
Democrats close ranks ahead of Clinton nomination
Clinton makes history, secures US Democrats' White House nomination
Clinton aide to 'Post': Trump 'clueless' on Israel, foreign policy
Between Never-Trump and Never-Hillary, some Jews chose Libertarianism
Star Catcher: Astrology for the week of July 29, 2016
Grapevine: Changes at the TA Museum
This is how cats catch their rides in Thailand...
Do you believe in the Paranormal?
PODCAST: After Turkey, Africa and Egypt, is Saudi Arabia Israel’s next ally?
Podcast: From Tel Aviv, a story of hope for Orlando
Briefing: 'King Bibi' pulls it together, again
Podcast: The mystery of Tel Aviv’s Jane Doe alleys
100-Year-Old Theater Converted Into Stunning Bookstore
TripAdvisor reviews in jail? Yes.
Second Lebanon War veteran's road to redemption
Empowering women globally
The American spirit’s impact
The word of a woman
The outpost on Oliphant Street
Dark years on the Côte d’Azur
Hot off the Arab press
Summertime chickpea dishes
Treats for Shabbat morning
A blend of wine, Judaism and Zionism
The last of Jerusalem’s Mohicans
Peggy Cidor’s round-up of city affairs.
Fun in the park
All lives matter
‘The Simpsons,’ for a change
Born, raised and educated in a vineyard
‘חָרִיש’, עִיר חֲדָשָה בְּיִשְׂרָאֵל
The Christian Edition- one month free subscription
Pope's trip to Poland overshadowed by killing of French priest
Israel’s blessing to the world
Remembering the 'Exodus'
President of Paraguay Plants an Olive Tree in Jerusalem
Honoring Holocaust Rescuer Belgian Prince with a Tree in Israel
Perth and Merhav Am, Different but the Same
Canadian Young Professionals Visit Gaza Border Communities
Overnight Camp for Children with Special Needs Breaks Barriers
Spanish Village Connects with its Ancient Jewish Roots
Expo Forest Inaugurated in the Negev
Czech prime minister plants tree in Jerusalem grove of nations
The Scholarship is from Canada, the Foresters from Israel
Planning a Sustainable Future through Water Sensitive Cities
Burnt Trees and Charred Earth in Jerusalem’s Arazim Valley
Hugging a Tree? Beware of the Pine Processionary Caterpillar!
KKL-JNF holds its 6th Latin American Leadership Conference
Andrew Viterbi at a KKL-JNF Milan Gala Event
KKL-JNF and The Italian State Forestry Corps Sign a Memorandum
JNF USA & Alexander Muss High School in Israel
Both Receive Charity Navigator's Highest Rating
Peonies and Pineapples in the Negev Desert
An Interview with Israel Prize Winner Prof. Yossi Katz
Arava Open Day 2016
The Acacia Tree Stars in the Arava Ecosystem
We will win but how long will it take? Including Bibi's Building Bluff
Is a Jewish safe haven possible in the Diaspora; is America the “exception”?
Potentially Misleading Statistics on Global Terrorism
Still Looking for Israel at Harvard
Today’s generation doesn’t know what a hearth is.
By LES SAIDEL
The young chef discusses her quick entree into one of Jerusalem’s most prestigious restaurants, and what she’s learned along the way.
By NATALIE CHETBOUN
“Cake decorating gave me more than a profession. It gave me the confidence to try other things that I never thought I could do."
By SHAINA OPPENHEIMER
¡Buenos días! Welcoming authentic Mexican cuisine in Israel.
By DEBI LERNER-RUBIN
A lecture series on the culinary arts at the Museum of Islamic Art aims to gather us all around the table.
By BARRY DAVIS
By RUTH JUDAH
Eyal Shani and Yonatan Roshfeld embark on a cooking duel across Italy
By AMY SPIRO
Unlikely cookbook takes the prize at Gourmand International Awards
Cook up a meal in the spirit of Jerusalem Day.
By JPOST.COM STAFF
Or Ginsberg – and his mentor – emerge the winners on finale of ‘Mischakei Hachef.’
Alon Shaya was born in Israel and grew up in Philadelphia, making his name in the US culinary world with his restaurant, Shaya, which offers his take on modern Israeli cuisine.
“Zahav” is part-cookbook and part-memoir.
If you want to bake like a pro on Passover, go check out how the gluten-free bakers bake year round.
This Passover, prepare aromatic, light and colorful dishes.
By NERIA BARR
Learn to make your own Indian masala dishes.
An Israeli remake of the smash British hit baking show is on the way.
Seakura cultivates nutritious, easy-to-use, versatile varieties of seaweed.
Make poppy-seed desserts for Purim.
By JERUSALEM POST STAFF
As the weather warms up, it’s time to move away from heavy dishes and embrace rich, sophisticated salads.
Making your own halla is a rewarding hands-on experience.
Try your hand at some tasty vegan cooking.
No baker’s arsenal is complete without a rising agent than in the subsequent dry forms.
New gluten-free pasta is almost as good as regular pasta, especially if you add authentic Italian sauce.
Winter is the best season for cooking fresh fish.
Pair American-grown pears with Asian steamed buns.
Spice up your dinner for two with delicious Thai dishes.
The Zimbalista Winery produces refreshing white wine to accompany food and to enjoy.
By ADAM MONTEFIORE
What makes a true baker?
Have no plans for tonight? How about staying in and cooking some delicious dishes for family and friends?
Traditional delicacy spices up the season.
By NOGA TARNOPOLSKY/THE MEDIA LINE
This grain is rich in dietary fiber and can reduce cholesterol.
Warm up in these cold winter days with a steaming bowl of one of these dishes from restaurants at Sarona Tel Aviv.
Learn the role of water in bread baking
Try your hand at classic chocolate desserts.
By NERIA BARR,NERIA BARR
Puff pastry is the stuff that will impress your guests.
"Light" may not be right for those trying to lose weight.
Try a little citrus in your holiday dishes – from lemon to pomelo and even etrog!
Kim Kushner’s latest cookbook provides a bevy of unique dishes that just happen to be kosher.
Think small when making potluck pasta salads.
By SUSAN M. SELASKY
A few cans and some leftover ingredients can go a long way.
Use nature’s candy in both sweet and savory dishes.
Special desserts for the New Year
Replace butter with olive oil when baking these classic desserts.
A variety of Italian-style dishes that will put the cheese front and center during your Shavuot feast.
By ISAAC MASSIAS
By PASCALE PEREZ-RUBIN
An exploration into the Azerbaijani kitchen.
By FAYE LEVY AND YAKIR LEVY
Everyone loves chicken, and there are endless different ways to prepare it. You can add sauces, marinades, vegetables, herbs and spices, dried fruits or even grains.
EVERYONE SHOULD have a quick and easy yummy chocolate cake recipe.
By PASCALE PEREZ-RUBIN,TRANSLATED BY HANNAH HOCHNER
Although the city is famous for its kebabs and other meat dishes, our class featured vegetable specialties of Gaziantep.
The magic occurs when the cheese mixture binds with the dough to create the ultimate Shavuot pastry.
When we asked the chef what characterizes Israeli cooking, he said that Israeli cooking is bold-flavored. “We Israeli chefs take our grandmothers’ dishes and upgrade them.”
Mexican cuisine is continually being updated as cooks use traditional ingredients in new ways.
There’s something really special about eating in Andalusia. It’s not just the fresh ingredients and amazing produce but the style and the way the food is presented.
“I learned so many things from my Bulgarian grandmother, Savta Mati,” he wrote. “We shared no common language, but we communicated just the same.”
Cooking in Provence is an artistic affair; Simple and delicious are the key words.
Moroccan cuisine itself is influenced by its interactions and exchanges with other cultures and nations over the centuries.
Fond memories and secrets from a great-grandmother’s cookbook.
What foods go best with cheese?
This week’s recipes are Portuguese delicacies perfect for Shabbat or dinner parties, and will really impress your friends and relatives.
Basques have always been quick to adopt new ingredients and techniques from immigrants and from their own trade and exploration links.
The southern part of the US is known for its dessert- making tradition. Some say it was the availability of sugar that made desserts so popular in the South.
Chinese-inspired American dishes have quite a long history.
By FAYE AND YAKIR LEVY
To those of us who did not grow up with Indian cuisine, Indian sauce recipes seem friendlier when they are explained in terms of their basic components.
The best known Tu Bishvat custom is serving dried fruits and nuts and using them in baking.
The vegetarian diet was, just last week, recognized in US government dietary guidelines as one of the main eating patterns in the US.
Vegetables and herbs play central roles in almost every aspect of the Kurdish menu.
"At a recent dessert potluck party for food writers at Melissa’s Produce in Los Angeles, we enjoyed an array of tempting, bite-size treats, each flavored with at least one produce item."
How many of us would love to bake top-quality bread regularly, but just can’t seem to find the time?
With a mother born in Romania and a father born in Iraq who met in the Israeli army, it’s no wonder that Amelia Saltsman enjoys cooking Jewish dishes from many lands.
In casual eateries in Lima’s public market building, we found loaf-shaped causas made of potato puree layered with tuna salad and other ingredients.
“Chroniclers... have not hesitated to describe an idyllic Mediterranean world living on a diet of fresh, homegrown vegetables... homemade cheese and of course home-produced olive oil"
Miriam Pascal used her popular site to land a cookbook deal with "Something Sweet."
Indian cooking incorporates Ayurvedic principles, which suggest that six basic flavor profiles – sweet, sour, salty, bitter, astringent and pungent – be included in dishes.
“Once you make it...you’ll make it all the time.”
Three new kosher cookbooks offer a range of options – from broad to niche
"You just turn the blender on and walk away,' says Kay Oswald of KitchenAid.
Some selections from the highly-anticipated Planned Parenthood Food Fare in Los Angeles.
A 1938 vegetarian Jewish cookbook gets a new life – and a translation from Yiddish.
"The art of curry cooking lies not in hot spicing, but in the blending of the flavors," says Kusuma Cooray, author and chef.
A unique Israeli cuisine, served by chef Avigail Aharon.
By MIRIAM KRESH
"It’s easy to cook like everyone else, but the most truthful way is to make your cooking express you and show your personal taste in food."
Chef Georges Camuzet of Toulouse comes to a children’s village to cook ravioli
Chef Yizhar Sahar’s Rutenberg restaurant is an open foodie secret.
Moadon Marshal teams up with Ha’Studio L’Bishul to offer the blind and sight-impaired an opportunity to do the cooking.
By SARAH HERSHENSON
Chef Einat Mazor is on a mission to make gluten-free life delicious.
Hussein Shakra carries a knife kit to and from culinary school - and a letter authorizing him to do so; Police: Nobody should be carrying knives around.
Acclaimed chef and TV star Meir Adoni speaks to the ‘Post’ about family, kashrut, and celebrity feuds.
Don’t shy away from delicious Asian mushrooms.
Learn to make and appreciate flatbreads.
Try these popular pastries made with gluten-free flour.
Reap the benefits of this hearty grain.