Sides are the true stars in creating the perfect holiday dinner.
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Pumpkin apple cinnamon roll muffins It's another pumpkin-spiced fall, made even tastier with this muffin-pastry mashup.
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.
A self-made meal at Te’amim cooking school beats five-star restaurants, hands down.
Tishbi is a family-owned vineyard that produces more than a million bottles a year. But it's so much more than a winery.
This legendary shop in Jerusalem has stood the test of time by combining centuries-old tradition with modern food trends.
We’ve traveled, tasted and tested, just in time for National Caramel Apple Day.
Restaurateur and TV personality reveals how he came up with his most unique and dazzling food presentations.
The owner of Apple and Pear brings his own upbringing to the table, courtesy of house-made, authentic Italian food in Jerusalem.
Award-winning Chef Zach Engel is bringing the scents and flavors of the Mediterranean to the Windy City.
The founder of the world famous Max Brenner chocolate shops was banished from his company. But, after a five-year exile, the chocolatier has returned and is making a comeback.
Chef and grillmaster Shay Lavi aims to bring more down-home Israeli food downtown.
These one-pan meal recipes are a lifesaver for busy home chefs searching for easy dinner ideas.
Chef Tal Caspi's eclectic vegan menu showcases his Mediterranean, Mexican and Argentinian influences.
Often called Israel's first foodie, the eccentric chef talks about his career, his pet peeves and why family food is so important.
From sweet black mission figs to the more delicate Adriatic and Kadota varieties, we're here to fulfill your fig fancy.
The classic outdoor market in Jerusalem brings rich flavor and color to the city. And thanks to one company, these flavors and colors can be yours to savor.
It's a nutty concoction created by an ice cream shop owner in Israel. And it's got a lot of people talking.