Food

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.

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.

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

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?

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

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

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

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.

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

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.

Here are two recipes for delicious cheesecakes and coffee cakes to celebrate the holiday of Shavuot.