Ancient Roman bread returns to Pompeii for first time in 2,000 years
Panis quadratus was simple, made of water, flour, and salt, and carefully divided into eight sections with a reed and bound with rope.
Food & Recipes
In the kitchen with Henny: Marinade magic for your grill
Motza: A welcome break from reality in the Jerusalem Hills - restaurant review
Wine Talk: Keep calm, drink wine
In the kitchen with Henny: Back to school: Bento & beyond
Two muffin recipes that are kid-friendly, plus two quick dinners for those busy back-to-school evenings when you need to get food on the table with minimal fuss.
Where sushi reigns in Hadera - restaurant review
Some of the franchise owners have risen through the ranks in the restaurants. The chefs here are all from Thailand. The only kosher branches are in Hadera and Nahariya, with more are slated to open.
Why do we eat round challah on Rosh Hashanah?
I have discovered that the main reason for having round challahs on Rosh Hashanah has something to do with the first “relatives” in history, husband and wife – Adam and Eve.
A culinary find in Haifa: Brooklyn 17 brings the pizza bar to Israel - review
It boasts not only a wide variety of gourmet pizzas and pasta dishes, but it also doubles as a neighborhood sports bar, with original cocktails, mocktails, wines, beers, and a sports screen.
Meet the woman pioneering Israel’s natural wine movement
Natalie Shafrir is pouring minimal-intervention vino into Tel Aviv’s hottest restaurants and bars
Sunset Kitchen: New dairy restaurant in Herzliya - review
At the Sunset Kitchen restaurant, dinner patrons are invited to be in their seats by 7:20 p.m. so they can enjoy the beautiful sunset, which gives the place its name.
