Israeli Kitchen

Pumpkin apple cinnamon roll muffins It's another pumpkin-spiced fall, made even tastier with this muffin-pastry mashup.

Orange amaretto chocolate cheesecake You won’t miss the dairy in this creamy, decadent dessert.

Mediterranean focaccia These savory, airy focaccia are a creation of Chef Yuval Attias from Jerusalem’s Te’amim Cooking School.

Apple cider granola bars Apple cider flavored fruit bits from the shuk give these chewy granola bars fabulous flavor.

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.

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.

Blood orange margarita This is the best margarita recipe using blood oranges – and the easiest.