Food
An irresistible stew: Meatballs in a rich sauce
Meatball recipe in tomato sauce: Ground meat, potatoes, eggs, and herbs create airy meatballs. The sauce, made of tomatoes, spices, and garlic, adds a rich flavor to the dish.
Wine Talk: The French revolution
In the kitchen with Henny: An international Purim celebration
Friday afternoon, wine in a glass, and kubba in the pot: Cue changes the game
Jaffa’s Japon serves Sushi built like art and respects those who understand
The Japon restaurant in Jaffa serves pani puri and precisely crafted sushi, while Fadi Yaish’s “S’90 Diner” blends Jordanian and New York cuisines into rich, distinctive dishes.
New on the shelf
Dubai, Paris, Japan and a surprise from the U.S.: ILAN'S are warming up our winter.
25 years of culinary art on one plate: O restaurant by Tomer Agay
In the iconic space of the former Max Brenner Chocolate Bar, Agay and Avidan brothers offer an urban dining experience with an open kitchen, sleek design, and a menu focused on fish and greens.
I happily parted with NIS 50: This is the best sandwich at Carmel Market
In days when the line between a bustling market and a mall food court is blurred, this sandwich redraws the boundary.
A study found: The frozen fruit that improves heart, brain and gut health
They are now found everywhere on the market – but even when it is no longer the season, you can enjoy them frozen. So why you really must add blueberries to your diet.
Burger? Not what you thought – now it’s completely sweet
Cookie Burger Meal is a playful dessert that mimics a burger: Cookies replace buns, sweet fries, sugar-coated onion rings, and fun surprises for a fast-food twist.
Al dente, my amore
All heart on the plate, literally: Valentine’s romantic pasta.
Israel’s tastiest news celebrates Valentine’s Day
Intoxicating in moderation, chocolatey in moderation: A Valentine’s gift romantic to just the right degree.
Israel’s milk crisis is man-made, quotas are to blame - opinion
Dairy farmers and consumers will be the ones who win from Smotrich's reforms; it is the small interest groups that wish to keep the status quo.
The concept has been shattered: The big news from a Tel Aviv restaurant
If it looks like meat, smells like meat, and tastes like meat – it isn’t necessarily meat. Meshek Barzilay in Tel Aviv challenges the palate and long-held assumptions.
