Feijoada, one of Brazilian’s national dishes, is adored by rich and poor alike.
If you have a lot of money and time to spend in the holy land, you would be lucky to find yourself on one of kosher cookbook author Susie Fishbein’s tours.
In Israel, from Haifa to Dimona, women are gathering to unfurl the Megillah and let Queen Esther’s voice come through.
At the Jerusalem Wine Festival, Miriam Krule found six sumptuous kosher wines to add to your table — including a dessert wine and a Portuguese varietal.
It’s Hanukkah, and we’ve been hearing a lot about olive oil. But consider the olive tree; its noble wood and generous shade; its gnarled beauty; its fruit, and the pungent oil pressed out of that fruit.
Israel’s newest wineries aren’t in the Galilee or the Golan, they’re in apartments and garages. Religious and secular Israelis are making their own wine for the dinner table and holidays.
A new program in the Galilee lets visitors sample authentic Druze food and take cooking classes — all in a kosher kitchen. Try a Druze recipe for freekeh pilaf.
Mulberry trees in Israel date back to the 1500s. Today, they are scattered around Israel and their leaves make a delicious snack. Try this recipe for lamb-stuffed mulberry leaves!
Jerusalem has a program to encourage a more eco-friendly approach to the holy city. Top chefs competed for the honor of creating the most environmentally conscious dishes.
It’s springtime in Israel, and in the shuk, fresh garlic bulbs, still attached to their green scapes, lie piled on vendor’s stands. I pull out the biggest, most attractive ones for dishes like garlic soup, pickled garlic, chicken roasted on a bed of whole garlic bulbs, spring herb pestos and my favorite, garlic confit — a luscious spread of roasted garlic and herbs.