Food & Recipes

Wine Talk: Kosher in Bordeaux

From Léoville Poyferré to Cos d’Estournel, Bordeaux’s leading estates are proving that kosher wines can preserve the character and soul of their terroir.

PAGODA TURRETS of Chateau Cos d’Estournel: The writer (L) with Menachem Israelievitch and Olivier Cuvelier.

Heaven in the Judean Hills: Where desert wine, slow food, and history meet

A vibrant, sun-drenched view of the open-air terrace at the Logos Hotel, where an expansive farm-to-table prep station loaded with fresh, raw ingredients sets the stage for Luiza’s monthly ‘Meshak Shuk’ culinary festival.

In the kitchen with Henny: Meatless meals for the Nine Days that go beyond pasta and cheese

Nourishing the North: JNF-USA's culinary school opens with a mission beyond food

KIDS FROM GONEN cooking together with Chef Ran.

Piccolino: Bountiful brunch with a bonus in Jerusalem - restaurant review

Israeli breakfast-brunch buffets, whether in restaurants or hotels, are deservedly famous for being delicious and plentiful, but in a cookie-cutter kind of way.

MAY 2, 2026ByABIGAIL KLEIN LEICHMAN

In the kitchen with Henny: It’s about wine

Henny Shor is excited to bring wine into the kitchen, sharing a collection of recipes that use wine in a simple, approachable, and really delicious way.

MAY 2, 2026ByHENNY SHOR

Alef: Tasting the Israeli rosé wine going global with Assaf Granit's push

From vineyard to global tables, Barely Pink reimagines Israeli rosé with bold flavor, identity, and international reach.

MAY 2, 2026ByABIGAIL KLEIN LEICHMAN, ADAM MONTEFIORE

Assaf Granit (L) and Elie Wurtman sample their wine in the Bat Shlomo vineyards.

Wine Talk: Wining in the kitchen

From bland beginnings to a food and wine boom, Israel’s culinary scene has transformed into a global dining destination.

APRIL 25, 2026ByADAM MONTEFIORE

Good-old cooking days: Old-school Israeli kitchen in more modest times.

Archaeologist revives 2,000-year-old bread recipe in Pompeii after 18 years of experimentation

Panis quadratus was simple, made of water, flour, and salt, and carefully divided into eight sections with a reed and bound with rope.

APRIL 21, 2026ByMIRIAM SELA-EITAM

File photo: First century bakery in the Roman town of Pompeii, showing corn-mill, oven, and food counter, January 1, 1900.

In the kitchen with Henny: Marinade magic for your grill

Get your vegetables, your meats, and even your fruit ready because we are firing up the grill and celebrating this Independence Day.

APRIL 18, 2026ByHENNY SHOR

Motza: A welcome break from reality in the Jerusalem Hills - restaurant review

Our meal consisted mainly of appetizers, which turned out to be a great choice – one I definitely intend to make again on my next visit.

APRIL 11, 2026ByLINDA GRADSTEIN

Wine Talk: Keep calm, drink wine

Most important is to choose a wine you like or that you would really like to try. This is far more important than buying something simply to impress anyone with you.

APRIL 11, 2026ByADAM MONTEFIORE