Israel Issue 1,000 Balls a Day at the Busy Tel Aviv Falafel Shop “You can’t call it falafel in Israel if it isn’t all chickpeas.” Or so it goes one evening at a busy Tel … Story: Adeena Sussman
Israel Issue The Truth About Israeli Couscous A story of starch, political will, and mistaken identity. With apologies to Linda Richman, the big-haired, Yiddish-spouting yenta that Mike Myers brought … Story: Leah Koenig
Israel Issue It’s Not Just Salad, It’s Salatim Meaning “salad” and served at most meals, salatim are Israel’s connective tissue. When it comes to eating and cooking in Israel, I’ve … Story: Adeena Sussman
Israel Issue Zahav at 10 Years No restaurant in America has brought Israeli cooking to the front burner more than Zahav in Philadelphia. A decade in, a co-owner … Story: Steven Cook
Israel Issue Thank You, WhatsApp. Or, How to Crowd-Source an Israeli Family Recipe. A writer searches for the golden euphoria of toch, a potato-bread recipe lost in a family’s history. I grew up hearing stories … Story: Raquel Pelzel
Israel Issue How to Win a War The commander of an Israel Defense Forces mess hall is not a man to mess with. He was a tall, sad man … Story: Gil Hovav
Issues The Israel Issue Za’atar has had a very big couple of years. Heard of za’atar? Love to say the word “za’atar”? Do you rub your … Story: Matt Rodbard
Culture The Life and Death of Pizza and Pipes Back before Chuck E. Cheese’s and animatronics, a pizza dinner with the family came with a side of prog rock played on … Story: Heather Arndt Anderson
Cooking Long Live Quenelles The French have a fine tradition of shaping pike mousseline into the size of a Nerf football and dropping them into a … Story: Michael Harlan Turkell
Cooking A Brief History of Vegan Eggs When it comes to imitating eggs, it’s hard to nail down the bounciness, richness, and slight sulfuric taste, and different scenarios call … Story: Alicia Kennedy
Culture I Competed in the Olympics of Pizza Making. It Was Scary. An aspiring pizzaiolo goes for gold at the Caputo Cup. I woke up in Atlantic City’s Caesar’s Palace, a little bloodshot from … Story: Jason LaFerrera
Culture Floating Restaurant, Dancing Shrimp San Francisco chef and cookbook author James Syhabout takes us for shrimp on the Mekong. The sun scours the road and distant … Story: John Birdsall
Culture Phil Rosenthal vs. a 7-Year-Old A television-food dude meets his match. We love the new Netflix series Somebody Feed Phil, a food and travel documentary series hosted … Story: Evan Wittenberg
Culture German in Name, American in Origins To find the origin of German chocolate cake, try looking deep in the heart of Texas. The first thing to know about … Story: Priya Krishna
Culture The Art of Norway’s Sit-Down Breakfast Breakfast is often rushed, over-ritualized on the weekend, or skipped altogether. In Norway, it’s not. Waking up before sunrise to make breakfast … Story: Tatiana Bautista
Culture Plums: A Challenging Fruit A ripe plum is rich and seductive, but also ornery. A dried plum is, well, the maligned prune. But plums have a … Story: Max Falkowitz
Cooking Treat Dried Mushrooms Like a Spice Ground into a powder and sprinkled into braises and risottos, dried mushrooms can pack more of a punch than fresh. It was … Story: Layla Schlack
Culture The Instant Pot Has a Honeymoon Phase The first viral cooking appliance is an emotional trial by fire. I had just moved across the country with a man—let’s call … Story: Kenzi Wilbur
Cooking A New Chickpea From the Old World It may be a little trickier to find, but the black chickpea has an earthy flavor and a structural integrity that’s worth … Story: Linda Schneider
Culture Who Really Invented Avocado Toast? Australia? Southern California? No, avocado toast is from someplace else. Of course it is. I wasn’t looking to dredge up the history … Story: Mari Uyehara
Culture The Life and Death of Bombay’s Irani Chai The once-thriving chai shops, a vestige of 19th century India, are shuttering at a rapid rate. In the streets of South Bombay … Story: Nik Sharma
