02.26.2017 | 30 Shevat, 5777
Dershowitz calls on banks to close accounts that boycott Israel
Former senior PA official: 'Hamas is willing to go back to '67 borders'
Lebanese media claims Israel threw smoke bombs across the border fence
According to foreign reports: Israel's covert missions undergo a change
Basketball: Hapoel Jerusalem snaps skid in Rishon
Soccer: Mac Tel Aviv tied on points with Beersheba
Casspi waived by New Orleans Pelicans after breaking thumb
Foreign Ministry likely to declare strike
New Zealand surprised Israel by sponsoring anti-settlement UN resolution
Israel: Human Rights Watch is ‘propaganda' group, can’t have workers permit
UN: Israeli culture of impunity boosted by Hebron shooter's lenient sentence
The quiet comeback of Mel Gibson
Dance review: One. One & One
Coldplay arrives in Israel to scout possible concert locations
Movie Review: ‘Personal Affairs’
Israeli star Casspi cut from NBA's Pelicans after suffering injury
Study may lead to new strategies to combat bacterial infection
The damage that could stem from lack of movement
New Worlds: Crystallization made crystal clear
From Start-Up Nation to Scale-Up Nation
Technion researchers’ ‘breakthrough’ discovery could lead to new antibiotic types
Environmental Protection Ministry orders closure of ammonia facility
Israeli firm to build second sewage treatment plant in Ethiopia
Building frustration in the wild, wild east
Rihanna the rhino gives birth to first calf at Israeli zoo
Fundamentally Freund: Operation Menashe 2017 is underway
February 26, 2017: Selecting judges
The uphill battle over returning to Jerusalem
Shot in the foot
Iraqi forces advance past Mosul airport, pushing into city’s west
Iran plans to buy Kazakh uranium, seeks Russia help to make nuclear fuel
Attack on Syrian security forces in Homs kills 42
Egypt's Christians flee Sinai amid Islamic State killing spree
Iran warns Arab states: Don't be enticed by Israeli attempts to win Arab allies
Iran sends delegation to Saudi for talks on rejoining haj
'Iran ready to give US slap in the face'
ISIS releases 'proof' it fired rockets on Israel
What do the warning shots from Sinai mean?
Why does a weakened ISIS see Trump presidency as a lifeline?
Refugee who took selfie with Merkel sues Facebook
US almost deports visiting Holocaust scholar
'Impact of BDS is worse than most people realize'
Texas school teacher fired for 'kill some Jews' tweet
White Supremacist leader Spencer booted from conservative conference
Astronomers find seven Earth-size planets where life may be possible
‘Startups as far as the eye can see, all the way to the sea’
Mobileye outfits 4,500 NYC Uber & Lyft cars with anticollision tech
Donald Trump and American Jews: The first good week?
US Democrats pick Perez over Ellison to lead party
Pence's Twitter blunder: whose flag is it, anyway?
Trump likes two-state solution, but says he will leave it up to Israelis, Palestinians
Analysis: Clinton falls amid assault on establishment
Clinton concedes: 'We have still not shattered that highest and hardest glass ceiling'
Hillary Clinton and the glass ceiling: Cracked but intact
NY hassidic village loyal to Clinton despite Trump popularity among ultra-Orthodox
Trump reportedly picks friend of Jared Kushner to serve in administration
Trump calls UN 'sad,' days after Israeli settlements vote
Saddam Hussein's daughter touts Trump's 'political sensibility'
Dermer calls on Trump to move embassy to Jerusalem
Pyramid of expectations in Cairo
A unique haven for groups and families in the Western Galilee
Israeli tourist arrested for climbing Brooklyn Bridge for a selfie
We asked, you answered: a weekly roundup from the JPost Twitter
Podcast: Three Ladies, Three Lattes
Podcast: Does Trump love Jews or embolden antisemitic voices?
Why Starbucks failed in Israel (and only in Israel)
Taxicab Diplomacy: Trump vs. Clinton
'Dancing with the Stars' celeb gives baby Hebrew name
Trump appears to invent Sweden terror incident
Disney drops top YouTube star over antisemitic videos
Dominican paper apologizes for Baldwin-Trump photo flub in Israel article
Warning: Weddings can be hazardous to your health
Race for respect
Port of Tel Aviv: More than a pretty picture
A taste of its own medicine?
Art that isn’t what
Books: The mystery of things
that remain unresolved
Moshe Gershuni: Up in the sublime, down in the gutter
From Tehrangeles with love
‘We need to stop the silence’
Who decides when Iran has gone nuclear enough to attack?
Love thy French brother
Where Jerusalem creates
The art of leaving Jerusalem
Rapping in English
City Notes: Bloomberg fund grants $1 million to Beersheba
Exhibition: Hello Dolly
Always in the mood for a melody
מֵחוֹדֶש יָנוּאָר צָרִיך לְשַלֵם עַל שַׂקִיוֹת נַייְלוֹן
שִידוּרִים חַיִים מֵהַכְּנֶסֶת
The Christian Edition- one month free subscription
Pope suggests "better to be atheist than hypocritical Catholic"
John Quincy Adams: Supporting the Jewish homeland with the Bible in hand
Baptist leaders tour Israel
Dedicating a Grove to Avi Sasportas, a Victim of Hamas Terror
“My Angel in the Sky”
CFI Parliamentary Chairman Plants a Tree in Israel and Visits Gaza Border
O.L.E.I Helps Restore Burnt Neveh Shalom Forest on Tu Bishvat
25 year after Khojaly genocide: 'the unforgettable facts between denial and historical justice'
Squaring the two-state circle
J Street's 2017 National Conference
"It makes garden crops grow almost twice as big, and also saves on watering."
By GLOBES/IDAN RABI
La révolution culinaire opérée en Israël lui a permis de se faire une place de choix au sein de la gastronomie mondiale
By SHULA KOPF
Do not opt for artificial sweeteners; they are controversial and possibly cause more harm than good.
By LES SAIDEL
Today’s generation doesn’t know what a hearth is.
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
Is there even such a thing as Israeli cuisine?
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
As the Chinese New Year approaches, we are reminded of the pleasure of cooking Chinese dishes at home.
By FAYE LEVY AND YAKIR LEVY
By PASCALE PEREZ-RUBIN
Make sure you don’t
overcook turkey breast;
otherwise, it could come out
Feel free to play around with
seasoning and try out all
sorts of chili, peppers, herbs
and various sauces.
How to make the perfect carrot cake, a light zucchini cake and healthy pumpkin muffins.
Produce can play a part in every course of the menu, even dessert.
Recipes for Tunisian potato shakshuka, a cooked tomato and pepper salad and homemade galettes.
Find the perfect cookbook to give as a Hanukka gift this year
Every year, after the first rain, wild mushrooms begin to take over restaurant menus.
By ISAAC MASSIAS
The following are three cold-weather favorites.
In the late ’60s and early ’70s my family and I would spend our entire summer holidays in Tangier; Until this very day, I still feel the nostalgia of those wonderful days.
Experimenting with new cookie flavors is Dorie Greenspan’s passion.
Searching for a medieval synagogue led us to some of the most delectable custard pies ever to cross our taste buds.
Most rogelach are made with flaky pastry dough or shortcrust pastry (which is made from cream, flour and margarine) and filled with dates and nuts, or chocolate or jelly and nuts.
Chef Moshe Basson from the Eucalyptus restaurant in Jerusalem has a couple of interesting suggestions.
By MOSHE BASSON
These recipes have been prepared for centuries, and the holidays would simply not be the same without them.
Select any one of these latest cookbooks to begin experimenting with new and exciting flavors in the kitchen.
Although quiches can be complicated, there are lots of quiches that are extremely easy and quick to prepare which everyone enjoys.
Three very authentic Jewish Moroccan recipes.
“...I’m talking about dry chicken breasts, and it’s time for us to Just Say No.”
Today’s recipes are a sampling of the delicious fare we enjoyed on a tour of Catalonia.
We can learn so much about Georgian culture from their cuisine.
Many people wanted to cook vegetables more often but didn’t know the basics of preparing them.
This week, I’ve chosen to share with you a recipe for spicy fish.
There’s no substitute for homemade bread. And although it looks complicated, making bread is actually quite simple.
By PASCALE PEREZ-RUBIN,TRANSLATED BY HANNAH HOCHNER
An exploration into the Azerbaijani kitchen.
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.
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.
A taste of Venezuelan street food at the Totuma arepa bar.
By MIRIAM KRESH
A unique Israeli cuisine, served by chef Avigail Aharon.
"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
"Most of the year, I cook from old knowledge and experience... but in this season with its theme of looking backwards, my recipe folder is a good place to jump-start this process."
By BARBARA SOFER