Israeli Food
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Food In isolation, I made ‘terroir breads’ from the land
The Forward welcomes Erez Komarovsky as its newest contributing writer. Read more about Erez here. For the past two-and-a-half months, we have been quarantined in my hillside home in Mattat, in the north of Israel, just a few kilometers from the Lebanon border. We are isolated from the world, like everyone else– no cooking workshops…
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Food Celebrity Israeli Chef Opening Gluten-Free Restaurant ‘Arba’ In NYC
The Israeli culinary migration to New York is continuing apace. What was originally planned as a pop-up for a few months, starring Chef Nir Tzuk, is turning into a new restaurant in every way. To be called Arba, it will open in early February in the Upper West Side, and is now in final preparations…
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Food The Israeli Subscription Box Company Doing Its Apolitical Best
Emily Berg comes from a totally secular background in Toronto, Canada, and she doesn’t have Israeli parents or cousins. But for some 1,000 Diaspora Jews (and Matana subscribers), Berg is now the face of Israel’s small businesses. “It’s a pretty cliche story,” says Berg, the founder of Matana, a subscription box dedicated to supplying Diaspora…
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Food Bringing The Israeli Shuk To Los Angeles
At Charcoal Bar and Grill in Los Angeles’ Beverly Grove, Israeli shuks (marketplaces) are the inspiration for executive chef (and partner) Lenny Nour. According to Eater LA, Nour was sent at age fourteen to Israel, where he worked on a farm and served in the military. He got his cooking credentials at East Coast kosher…
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Recipes Here’s How To Make Tel Aviv’s Trendy Vegan Shakshuka
What’s the star ingredient in shakshuka, the beloved north African skillet dish that simmers sunny side up eggs in a thick, peppery tomato sauce? Depends who you ask. For those who treat shakshuka as the ultimate everything-but-the-kitchen-sink concoction (adding leafy greens, halloumi cheese, and Indian curry powder), the core component remains the same, no matter…
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Food How I Cracked the Shakshuka Code — and Made Some Awesome Eggs
‘I could really go for some tomato-egg right now,” my 15-year-old son, Teddy, said to me. “You what now?” I asked, confused but intrigued. “Tomato-egg,” he repeated. “I give up,” I said. “You know, Mom!” he mewled in mock exasperation. (I’m not sure I’ve ever seen Teddy reach real exasperation.) Tomato-egg? In retrospect, of course,…
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Recipes Bestia’s Roasted Cauliflower With Paprika Aioli And Soft Herbs
SERVES 4 AS A SIDE I love cooking with cauliflower because it can handle anything: anchovies, chiles, olives—pretty much any strong, forceful flavors. Cauliflower is on every single menu in Israel, always roasted or fried, and whenever we put it on our menu, it’s the most popular vegetable we serve. Nothing else comes close. Which…
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Food Climate Change Is Affecting Olive Oil Production. Will There Be Another Hanukkah Miracle?
According to tradition, a small olive oil jar was used to light the menorah in the Second Temple in Jerusalem for eight whole days, after the Jews had successfully risen against their Greek-Syrian oppressors. Even today, many people still light their Hanukkah menorahs with olive oil candles. It is no coincidence that the tradition of…
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