Israeli Chef Einat Admony, known for her restaurants in New York City, shares tips on making hummus and eggplant mousse reminiscent of baba ghanoush in a video for Eater.

Pita bread in Israel is undergoing a culinary makeover, with gourmet pita establishments offering upscale fillings like lamb kebab and chicken steak.

Israeli chefs from the successful Machneyuda restaurant in Jerusalem are expanding their culinary ventures to London with the opening of The Palomar in Soho, in collaboration with British nightlife impresarios.

In Israel, Greek cuisine is experiencing a surge in popularity alongside Balkan food, with many eateries offering authentic Greek dishes and ingredients.

Einat Admony's book "Balaboosta" shares a blend of Mediterranean recipes alongside personal stories of her life as a chef, mother, and wife in New York City, reflecting her Israeli roots and diverse culinary influences.

Israeli chefs are rediscovering their culinary roots as a source of inspiration, reclaiming traditional dishes influenced by their familial pasts.

Chefs Yotam Ottolenghi and Sami Tamimi, originally from Jerusalem but now based in London, collaborated on "Jerusalem: A Cookbook" to revisit the flavors of their childhood and share recipes from Palestinian and Sephardic communities.

Israeli cuisine is explored through a culinary journey in Israel, showcasing the country's transition from humble, traditional dishes to high-end, globally inspired creations.