Israeli food

Chef Chaim Davids shares his tumultuous journey to the forefront of Israel’s Ashekenazi soul food revival.

I usually end up buying a big bag of each kind of pepper and then going home and pickling them all so that my pantry will be stocked with a large variety of flavors and colors to choose from as an addition to meals.

Find out about the unique taste of Hagit Bilia, known as Liza Panelim

The restaurant has been noted for offering the staples of Israeli cuisine as well as interesting twists on Ashkenazi and Sephardic food.

The snack comes in a wide variety of flavors as well, and has even been credited in a 2008 study for lower rates of peanut allergies in Israel

The chef is Elad Cohen who has worked in dozens of restaurants in Jerusalem and Tel Aviv. I asked him to choose my meal for me from the extensive menu.

This year I have prepared for you a nice assortment of dishes that are traditionally prepared for Seder night. As the first night of Passover is one of the most important events in the Jewish calendar, it is common to invest great time and effort in preparing tasty traditional dishes for this special evening.

Ironically, neither of the restaurants vandalized considers itself exclusively Israeli.

Two Israeli breweries have recently brought out beers fermented with a cold-brew coffee infusion.

These days, you can buy jars of harissa in the grocery store in Israel, but it’s not quite the same thing as making it fresh at home.