A lemony-garlicky deconstructed hummus made with slightly smashed as well as whole chickpeas.

The basic components of a classic Israeli breakfast, including fresh jam, artisan bread, a cheesy egg frittata and several cheese spreads.

Cohen credits two spices with the ability to instantly transport him back home to Israel: za'atar and cumin. Not to mention the delicious healing properties of turmeric.

Sarit Packer and Itamar Srulovich, chefs and proprietors of Honey & Co. in London, have just published their third Middle Eastern-inspired cookbook.

Koenig expands the Jewish palate via inclusivity, honoring traditions unfamiliar to many English-speaking Jews while carving out space for iconic American sweets.

Recipes for chocolate-infused coffee frappes and bright-green frozen limonana are remarkably easy, but do take a little advance planning.

There’s nothing like the vibrancy and punch of fresh herbs. Take good care of them, and you will have plenty to cook with all summer long.

The Haifa-based organizing guru explores the how-to of tidying up on her podcast and via email newsletters, consultations and online courses.