Food editor Janna Gur and chef Michael Solomonov discuss ‘New Israeli cuisine’ and how it can be expressed through one incredible meal.
Israel, unlike many countries, is a nation made up almost exclusively of immigrant groups, each of which brought with them their own signature dishes and cooking methods. And at just 63 years old, the country is only beginning to define its cuisine.
The loss of Gourmet magazine for American foodies was immense, but fortunately (for those who read Hebrew atleast) there is a wonderful Israeli counterpart. Started as a trade magazine aimed at culinary professionals, Al HaShulchan (literally on the table) has evolved into Israel’s leading food magazine, read widely by chefs and home cooks alike.