food

Adara Peskin Shalem: The foraging expert who fights for LGBTQ+ awareness in Orthodox circles

Jerusalemite of the Week: Adara Peskin Shalem turned foraging for food to save money into a profitable business. Now she's also fighting for LGBTQ+ awareness in her Orthodox Jewish community.

08/06/2025

Katz’s Bagels: Bringing a taste of New York to Israel, order a dozen and some schmear on Instagram

What makes a true New York-style bagel? According to Ellice Katz, it’s all about balance. 'You need the perfect density, fluffiness, and chewiness,' she explains.

By LAUREN GUMPORT
08/06/2025

New study reveals the cellular network behind food tolerance and allergies

Weizmann scientists uncover why our immune system lets us eat without harm, how it tolerates food—and why it sometimes fails.

Dr. Maya Rosman reveals: How to choose the healthiest pastrami at the supermarket

Some people think pastrami is a bad, processed food—but the truth is far from that. So how do you choose, and why is pastrami always better than sausage?

By DR. MAYA ROSMAN
07/06/2025

Corruption levels up

American Dolce has created a wild temple for pizzas and fried foods.

By YANIV GRANOT/WALLA!
07/06/2025

Jerusalem highlights: June 6-12

What's new to do in Israel's capital?

Surrenders, indulgences, corruptions: We tasted what's new on the shelves

Ice cream, cookie dough, London. This is probably the softest landing of the summer.

By YANIV GRANOT/WALLA!
03/06/2025

The king of stuffed vegetables, no competition: A pot of onions and rice in tomato sauce

For a nutritious midweek meal, Orly Peli-Bronshtein prepares a vegetarian dish of onions stuffed with red rice swimming in a sweet and sour sauce. There’s also a meat option.

By IN COLLABORATION WITH SUGAT
02/06/2025

A quick salad that’s also a complete meal

Using two types of canned beans to create an interesting, tasty, and nutritious salad.

By IN COLLABORATION WITH SUGAT
02/06/2025

Grandma’s orange cake? Wait until you see the versions from Greece, Italy, and Morocco

The most homely dessert has received dozens of versions around the world – from Greek Portokalopita, through Sicilian Ricotta and Blood Orange Cake, to Moroccan semolina with coconut and saffron.

By IN COLLABORATION WITH THE 'HACHEF HALAVAN'
02/06/2025
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