For nearly 20 years, Uri Jeremias has been cooking fish and spreading the gospel of Israeli cooking. It’s about time the world …

In the West Bank, a story of fresh bread, spiced chicken, and deeply gracious Palestinian hospitality. The winter is a fascinating time to …

At Tel Aviv’s Dok, chef Asaf Doktor attempts to define Israeli cuisine through the many fruits of the land. The kohlrabi, a …

For Palestinian cooks in America, food is a way of tracing identity through a messy past. “It’s not a political manifesto,” Reem …

TASTE editors spoke with Yotam Ottolenghi about the legacy of his book Jerusalem and what it feels like to have been so …

Sweet, bubbly, and chemically colorful, gazoz quenched Israel’s thirst for much of the 20th century. Now, thanks to a new generation of …

“You can’t call it falafel in Israel if it isn’t all chickpeas.” Or so it goes one evening at a busy Tel …

A story of starch, political will, and mistaken identity. With apologies to Linda Richman, the big-haired, Yiddish-spouting yenta that Mike Myers brought …

Meaning “salad” and served at most meals, salatim are Israel’s connective tissue. When it comes to eating and cooking in Israel, I’ve …

No restaurant in America has brought Israeli cooking to the front burner more than Zahav in Philadelphia. A decade in, a co-owner …

A writer searches for the golden euphoria of toch, a potato-bread recipe lost in a family’s history. I grew up hearing stories …

The commander of an Israel Defense Forces mess hall is not a man to mess with. He was a tall, sad man …