Friday, June 23, 2017
Over the past decade the world has gone through what experts have dubbed the cocktail renaissance, marked by the return of mixed spirits to the menu.
An Israeli restaurant near Netanya has recently started to offer 50% off of each plate of hummus at tables that have Jews and Arabs eating together.
Now, a sociologist from the Galilee has discovered a way to turn the main ingredient of hummus into beer.
Rugelach (singular: rugala) are a beloved traditional Jewish pastry, with a quirky history to boot, but they often present a kosher conundrum.
Mendel Segal wears two particular titles that each reflect a devotion to tradition, imply an unending pursuit of precision and command immediate respect.
Dodger Stadium in Los Angeles, a city known for its high Jewish population, has now opened its first glatt kosher food stand serving hot dogs.
It's the first professional culinary arts training course established by the Ministry of Economy together with Hilton Hotels Israel.
A Hebrew University researcher has discovered a way to increase the yield and nutritional quality of the important but challenging food crop, sesame seeds.
Israeli-born chef Alon Shaya was named the best chef in the South by the James Beard Foundation.
The twentysomethings are serving up shakshuka, the Middle Eastern egg-and-tomatoes dish, on the streets of Manhattan.

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