Faye Levy

Faye Levy and Yakir Levy

Faye Levy and Yakir Levy are culinary columnists of The Jerusalem Post, a position Faye has held since 1990.

The Levys have lived on three continents, and Faye has written 23 cookbooks in English, French, and Hebrew, including five on Jewish cooking. Faye Levy’s International Vegetable Cookbook won a James Beard Award, and Classic Cooking Techniques, Chocolate Sensations, and Fresh from France–Vegetable Creations won awards from the International Association of Culinary Professionals. Faye’s latest cookbooks are Feast from the Mideast, Healthy Cooking for the Jewish Home, 1,000 Jewish Recipes, and Jewish Cooking for Dummies.

The Levys have contributed many articles to the Los Angeles Times Food Section, and Faye has written numerous features for Bon Appétit, Gourmet, Chocolatier, Vegetarian Times, and other magazines and major newspapers. Faye’s dishes have graced the covers of Gourmet and Bon Appétit magazines.

Faye started her culinary career in Israel as the assistant of celebrated cookbook author Ruth Sirkis. Next Faye enrolled in a six-week course at Ecole de Cuisine La Varenne in Paris. The Levys ended up living in Paris for almost six years, during which Faye obtained professional chefs’ training and worked as La Varenne’s cookery editor.

Together the Levys enjoy expanding and sharing their culinary and cultural knowledge at every opportunity, whether around town or across the globe.

Facebook: faye.levy.9
Twitter: @foodfaye Email Faye at foodfaye@gmail.com

Cool pressure cooking

Chocoloate quinoa cake

Wholesome Jewish Cooking

Lamb-beef patties with ground almonds, cumin, saffron and peas – boulettes de viande aux petits pois

Abadi’s Mizrahi Passover specialties

 Roasted cauliflower, fish and saffron pilaf and chicken hotpot

Flavors of Samarkand and beyond

Full-filling butternut squash soup

Sima’s plan for HEALTHFUL EATING

Navette cookies from Marseille

Celebrating citrus

Honey sriracha chicken

Sizzling Hanukka specialties

Meat dumpling soup - dushbere

Sensational soups from Azerbaijan

CABBAGE ROLLS in tomato and sumac sauce.

The regional cuisines of Turkey

Masala Omelet

Delicious Greens


Bountiful bowls

Endive boats stuffed with macadamia feta.

Thinking ahead: vegan cooking

Pizza Ebaica

Feasts fit for King Solomon

Roasted Middle Eastern-style zucchini with caramelized onions, feta, and pine nuts

You won't miss the carbs

Asian food

Balancing the yum in Asian cooking

children who cook

Teach your kids to cook


Want more stuff like this?

We're on a mission to spread meaningful content far and wide.
Try our daily email, The JPOST, and see for yourself!

Alternate Text

By subscribing I accept the privacy policy.