Former black sheep Zak Stern says that if it wasn’t for his religious wife, he would never have opened a kosher bakery: ‘I had no idea what I was getting into’
Haaretz’s food columnist cooks lunch with the doyenne of Jewish cooking, and discusses food history and Jewish tradition
Eran Shroitman used to be known as the chef of leading high-end restaurants. Today, he devotes himself totally to the production of unique, handcrafted bread.
With olive harvest well underway in Israel, now is the time for home pickling and experimenting with a variety of tasty olive-based dishes.
From meat and chicken to cauliflower florets, pot-roasting produces memorable results.
After opening branches of Hamiznon in Paris and Vienna, Shani is slated to open his first U.S. outpost next year in Manhattan. Yet another sign that Israeli cuisine is penetrating the local foodie scene.
A trip to three small food producers in the Hula Valley, where you can get everything you need for a picnic. Just bring the wine.
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, squash are a classic symbol of that.