How to Make Hummus Like Chef Einat Admony

Israeli restaurateur behind NYC’s Balaboosta and Taïm shares her recipe

From Souvlaki to Eggplant Salad, Greek Cuisine Is on the Rise in Israel

A new restaurant, a cookbook, and a revived market point to the growing popularity of Balkan food, which has a long history here

A Literary-Culinary Connection: Dishes Inspired by Israeli Novelists

A lecture series in Jerusalem cooks up recipes based on the work of Meir Shalev, Chaim Nachman Bialik, and others

An Israeli Company Bets That Seaweed Isn’t Just for Sushi Anymore

It’s fresh, it’s nutritious, and it’s locally grown. But will anyone actually eat it instead of lettuce or spinach?

Visiting Chefs Bring a Taste of Paris to Tel Aviv—and Vice Versa

Culinary experts from France come to Israel to share their knowledge, and to learn a few things at the same time

Zahav Owners to Open ‘Dizengoff’ in Philly

Israeli cuisine continues its American tour de force, Americans keep on eating

Talking New Israeli Cuisine in New York City

Janna Gur and Gil Hovav head to New York for a series of food events

Culinary Revolution Brings the Flavor of the Far East to the Middle East

Chinese food has long been a staple, but now Israeli restaurants offer dishes from Thailand, Japan, Vietnam, and India

Israeli Chefs Bring a New Spin on Middle Eastern Food to America

Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?

Israel’s New Culinary Chemists

Molecular gastronomy finally takes off in Israel, drawing kosher foodies and experimental chefs alike

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