London is offering a variety of Jewish-inspired dining experiences this summer, ranging from kosher smoked meats at Habibas Smoke House to Israeli dishes at Reubens Cafe and Kasa Bar and Grill.

The text presents a recipe for a visually stunning and popular green tahini and herb salad platter that is inspired by Israeli produce.

The Hostages and Missing Families Forum recently released a special Shavuot cookbook featuring 75 recipes, each accompanied by a photo and a description of a hostage, some deceased and some still in captivity.

In "The Magic Ladle: Women, Science, and Nutrition in the History of Israel" by Erela Taharlev Ben-Shachar, the author explores how food, particularly the orange and vegetables, played a significant role in the evolution of the Israeli kitchen and society.

Poyke, a meal cooked over a campfire and often enjoyed in the IDF, has become a staple that brings soldiers together.

Celebrate Yom Haatzmaut with an authentically Israeli feast featuring recipes that capture the flavors of Israel.

"Cooking Together" is a cookbook featuring farm-to-table recipes from Israeli families near the Gaza border, showcasing the region's agricultural bounty.

The New York Times' 2024 list of 100 Best Restaurants in NYC features an Israeli falafel joint called Falafel Tanami in Brooklyn known for its flavorful falafel and amba sauce.

Israeli chef Efi Naon has opened a new upscale restaurant named Frena in Manhattan, taking the place of his previous acclaimed establishment Taboon, which closed due to a fire.

An Israeli cousin named Michal shared a simple sweet honey chicken recipe with the author during MasterChef.

Michael Solomonov's popular kosher falafel spot, Goldie, has opened its first New York City outpost within Google's new Manhattan campus on the first day of the tech company's operations in Hudson Square.

Yotam Ottolenghi's upcoming book tour will promote his latest book, Ottolenghi Comfort, which he co-authored with his team Helen Goh, Verena Lochmuller, and Tara Wigley.

Israeli chef Moshe Basson's cookbook, "The Eucalyptus Cookbook," showcasing recipes from his renowned Jerusalem restaurant, Eucalyptus, went unnoticed despite its quality due to lack of media attention stemming from controversies surrounding Israeli culture.

The Eucalyptus Cookbook, created by Israeli chef Moshe Basson, has gone relatively unnoticed due to the lack of media attention and contentious political climate surrounding Israeli cuisine.

In this article, the author reminisces about a favorite snack they used to prepare for a toddler they cared for in Israel.

Israeli chef Eyal Shani is opening his second kosher restaurant in Manhattan, converting one of his Miznon outlets to offer glatt kosher meat and dairy-free options.

The conflict between Israelis and Palestinians has spilled over into the realm of food, with the consumption of traditional Middle Eastern dishes like hummus and shawarma becoming a political act.

A Los Angeles wine bar faced backlash on Instagram after announcing it was hosting Israeli food.

The period of austerity in Israel, lasting from 1949 to 1959, was a time of limited resources and rationing due to the influx of Jewish immigrants to the newly formed state.

Ha-Tsarif, a mini-museum in Israel, showcases vintage Israeli kitchens and their contents.

This article discusses the tradition of eating dairy products on the holiday of Shavuot and provides a brief explanation for this custom.

The article discusses the author's experience waiting in a long line to try the falafel at LAs du Fallafel in the Jewish quarter of Paris.

The Michelin guide, which ranks the world's best restaurants, is coming to Israel, causing both excitement and anxiety.

"The Big Hummusiot Guide" is a new Israeli book that explores the world of hummus restaurants, known as hummusiot.

Shawarma Rambam is a new shawarma place in Tel Aviv with a pedigree.