Get creative – and colorful! – with these fun hummus variations.
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Za’atar roasted chicken over sumac potatoes With a few minutes of prep and a classic, delicious spice blend, dinner is served, Sababa-style.
Meet mochi, the snackable ice cream treat of your dreams It's a Japanese dessert that's taken the world by storm: Bite-sized ice cream wrapped in a sweet, doughy exterior.
Chewy tahini blondies She's done plenty of trial and error to make these just right, so you only have to make them once. And then again, when your family begs for it.
Why I love sheet pan dinners – and you should, too These one-pan meal recipes are a lifesaver for busy home chefs searching for easy dinner ideas.
Pesto chickpea jar salad DIY video: The salad-in-a-jar is super convenient and a great way to stick to your healthy lifestyle on the go.
Blueberry ricotta biscuits with almond pesto crunch A crunchy fruit, nut and spice blend from the Israeli shuk tops off these biscuits with amazing flavor.
Mukimame and za'atar patties These gorgeous green soybean patties make a fabulous meal with a side of tahini and Israeli salad.
How to eat figs From sweet black mission figs to the more delicate Adriatic and Kadota varieties, we're here to fulfill your fig fancy.
Chickpea shawarma hummus wrap Packed with veggies, chickpeas and spice, this wrap beckons the flavors of the popular meaty street food, but without the meat.
Lemon za'atar vinaigrette This zesty dressing pairs well with a tossed green salad, or drizzled over ancient grains.
How to make natural food coloring at home Try your hand at colorful food dyes without buying the expensive stuff.
Chipotle breaded and baked cauliflower florets Bite into flavor, crunch and fun with these tasty and zesty cauliflower florets that make an awesome snack.
Ajo Blanco soup Enjoy a homemade version of this traditional dish served at Meshek Barzilay, a plant-based restaurant in Tel Aviv, Israel.
Olive and red pepper relish This quick and easy relish will add a pop of flavor and color to any dish.
After co-writing 'Cravings' and 'Cravings: Hungry for More' with Chrissy Teigen, Adeena Sussman's first solo cookbook is a love letter to her home country.
SpareEat is a win-win for customers and businesses, co-founder Elie Fischer says.
Two food entrepeneurs in Israel are turning an old candy factory into a huge workspace to help other fledgling food manufacturers grow their businesses. And they're not alone.
It's a Japanese dessert that's taken the world by storm: Bite-sized ice cream wrapped in a sweet, doughy exterior.
Owners of the Brooklyn eatery have mastered sustainability and are urging others to follow suit.
Care packages for your favorite college student just got a ton easier with monthly subscription boxes. Here are our favorites.
Impossible Foods co-founder Tal Ronnen sees the company expanding to fish and dairy products as well.
Is it breakfast? Is it dessert? Is it a snack? No one knows, but everyone's eating it.
We made quite a few rookie mistakes as first-time Paris visitors. But one thing we didn't flake on? Having a meal at Miznon.
The Israeli-born chef just won his sixth James Beard award, this time for Outstanding Restaurant.
This trendy, super-flavorful vegetable is in short supply, but that doesn't stop foodies and restaurateurs from clamoring for them.
You'll be surprised which snacks people in our nation's capital are searching for.
Don't just leave fancy garnishes to the experts. Learn to make them at home, with these tips.
Known for his popular Chubby Chickpea food truck, Avi Shemtov is upping his culinary game with the launch of Simcha, an elegant Israeli restaurant in the Boston area.
We provide the shopping list, tips and recipes to make winter food prep easy and fun.