Dana Kessler has written for Maariv, Haaretz, Yediot Aharonot, and other Israeli publications. She is based in Tel Aviv.
After years behind bars, addicted to drugs, he’s now one of Jerusalem’s top chefs—with a new restaurant set to open
Israelis love Avi Bitter’s melodramatic music and underground films. Now they can meet him while they try his recipes.
After more than 75 years in business, the Lublinsky family opens a new flagship store to replace its iconic Tel Aviv knife shop
A new restaurant, a cookbook, and a revived market point to the growing popularity of Balkan food, which has a long history here
An Israeli company works with a Palestinian factory to create salt infused with flavors like rosemary, jalapeño, or red wine
A lecture series in Jerusalem cooks up recipes based on the work of Meir Shalev, Chaim Nachman Bialik, and others
By Louis Nayman — A tiny island off Cancún in the Mexican Yucatán is the modern Jewish world in microcosmBy Elizabeth Savage — During my first shift sitting shmira with a body awaiting burial, I felt sad, guilty, anxious—and gratefulBy Yair Rosenberg — Resolution defeated in tight vote at annual conference; criticisms mount
When a young Yiddish poet killed a Ukrainian leader who allowed pogroms, he helped forge a lasting link between Jews and Armenians
Historian Jonathan Sarna discusses the Great Emancipator’s ties to a chiropodist, military men, and other Jews
Stories for Passover about slavery, freedom, family… and lice
In a new biography, Annie Cohen-Solal looks at the immigrant child who changed modern art