Israeli food
A new food fair brings flavors from across the country to Dizengoff Center
Dizengoff Center is renewing itself with a food fair that will take you on a culinary journey across the Land of Israel.
Post-Passover recipes to try: Bagels, veggie soup, chicken, and almond cookies
Fedrik: Modi'in's upscale restaurant becomes kosher - restaurant review
Tenne's take-out: Possibilities are endless in Ra'anana restaurant - review
Restaurants in Portland vandalized with 'free Palestine' graffiti
Ironically, neither of the restaurants vandalized considers itself exclusively Israeli.
Cold-brew coffee beers: a new trend in craft brews with a java jolt
Two Israeli breweries have recently brought out beers fermented with a cold-brew coffee infusion.
Pascale's Kitchen: Harissa and other spicy spreads
These days, you can buy jars of harissa in the grocery store in Israel, but it’s not quite the same thing as making it fresh at home.
Vegan Kosher: New label on offer uniting two major food trends
Rabbi Asa Keisar hopes his new project will reduce animal suffering while promoting better Torah adherence.
Save the tomato! Israeli scientists fight devastating plant disease
Researchers uncover new ways to counter virus sweeping crops around the world
Chronicling the Jewish vegan revolution
A new book aims to “spotlight issues about animal-based diets and agriculture that most people seem to prefer to stay in the dark about.”
Pascale's Kitchen: Recipes for a festive Rosh Hashanah meal
Some things just don't change, like our excitement to prepare special dishes for our Rosh Hashanah meals.
New cereal bar to be opened in Tel Aviv
The new shrine for cereal lovers will offer a large variety of cereals and tasty toppings, including Trix, Cap'n Crunch, Apple Jacks, Pop Tarts and many other all-time childhood favorites.
Israeli app to help rescue thousands of tons of food in the US
An Israeli app offers the solution to provide food security not only in Israel, but worldwide.
Pascale's Kitchen: Upper-crust dough
Most dough recipes call for ingredients we all keep at home. There’s something magical about vigorously kneading dough, then letting it rise, shaping it and putting it in the oven to bake.
