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  • An Ethiopian ‘Mouthful’ From Beejhy Barhany
    Food
    An Ethiopian ‘Mouthful’ From Beejhy Barhany
    An Ethiopian ‘Mouthful’ From Beejhy Barhany

    The chef and owner of Tsion Cafe views ‘Gursha,’ her new cookbook, as a vehicle to extol the virtues of Beta-Israel’s cuisine to a wider audience.

    The chef and owner of Tsion Cafe views ‘Gursha,’ her new cookbook, as a vehicle to extol the virtues of Beta-Israel’s cuisine to a wider

  • Persian Jews Find Solace in the Kitchen
    Food
    Persian Jews Find Solace in the Kitchen
    Persian Jews Find Solace in the Kitchen

    In both Israel and the United States, Persian Jewish cooks—many with large social media followings—have been grappling with the dissonance of claiming two sparring cultures.

    In both Israel and the United States, Persian Jewish cooks—many with large social media followings—have been grappling with the dissonance of claiming two sparring cultures.

  • Meet World Central Kitchen’s Woman in Israel
    Food
    Meet World Central Kitchen’s Woman in Israel
    Meet World Central Kitchen’s Woman in Israel

    In the wake of October 7, food-powerhouse Ruthie Rousso mobilized World Central Kitchen to provide millions of meals across Israel, supporting civilians, restaurants and freed hostages.

    In the wake of October 7, food-powerhouse Ruthie Rousso mobilized World Central Kitchen to provide millions of meals across Israel, supporting civilians, restaurants and freed

  • New Episode Alert!
    Videos
    New Episode Alert!
    New Episode Alert!

    Tune in to Hadassah Magazine Presents on Apple, Spotify, YouTube, or wherever you get your favorite podcasts. 

    Tune in to Hadassah Magazine Presents on Apple, Spotify, YouTube, or wherever you get your favorite podcasts. 

  • How Israeli Farmers Prepare for Annual Shavuot Demand
    Food
    How Israeli Farmers Prepare for Annual Shavuot Demand
    How Israeli Farmers Prepare for Annual Shavuot Demand

    As farmers across the country navigate conflict and loss, a visit to local dairies—and a no-bake tahini cheesecake recipe—offer a taste of resilience for the holiday table.

    As farmers across the country navigate conflict and loss, a visit to local dairies—and a no-bake tahini cheesecake recipe—offer a taste of resilience for the

  • Fried Greek Delicacies for Hanukkah
    Food
    Fried Greek Delicacies for Hanukkah
    Fried Greek Delicacies for Hanukkah

    Ditch the jelly and potatoes and celebrate the miracle of oil with Greek Doughnuts drenched in honey and Santorini Tomato Patties.

    Ditch the jelly and potatoes and celebrate the miracle of oil with Greek Doughnuts drenched in honey and Santorini Tomato Patties.

  • Israel’s Burgeoning Network of Female Winemakers
    Food
    Israel’s Burgeoning Network of Female Winemakers
    Israel’s Burgeoning Network of Female Winemakers

    These women of the vineyard have vintage appeal.

    These women of the vineyard have vintage appeal.

  • Inside the Mexican Jewish ‘Cocina’
    Food
    Inside the Mexican Jewish ‘Cocina’
    Inside the Mexican Jewish ‘Cocina’

    New cookbooks from Mexico offer treasured family recipes with modern techniques.

    New cookbooks from Mexico offer treasured family recipes with modern techniques.

  • High Holiday Recipes From Israeli Bloggers
    Food
    High Holiday Recipes From Israeli Bloggers
    High Holiday Recipes From Israeli Bloggers

    A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

    A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

  • Challah Stuffed With Sweet and Savory Fillings
    Food
    Challah Stuffed With Sweet and Savory Fillings
    Challah Stuffed With Sweet and Savory Fillings

    The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

    The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

Food
Profile: Daniel Rogov
by Adeena Sussman
A lifelong love of good food and drink has taken Israel’s leading gastronomist from the family dinner table to Paris to Israel’s evolving restaurant scene.
Food
Season to Taste: Why Is This Dessert Different?
by Adeena Sussman
Passover is the holiday of questions, and Flo Braker has a fifth one to add to the Seder’s typical four “Every time this holiday approaches
Food
Season to Taste: Greener Kitchens
by Adeena Sussman
The adage Kol Yisrael arevim zeh le-zeh (all of Israel is responsible for one another) assumes new significance when we reexamine every aspect of how we approach
Food
Food
Food
Feature: The Greening Of Kashrut
In Connecticut, New York and California, young Jewish activists are taking responsibility for procuring, slaughtering and distributing kosher meat. Why the sudden interest? On a
Food
Season to Taste: Israel’s Oil Surplus
by Adeena Sussman
Back in the days of the Holy Temple, the miracle of the oil—a one-day supply lasting for eight—didn’t involve canola oil. Rather, it was olive
Food
Season to Taste: An Apple Primer
by Adeena Sussman
As one of the best-recognized symbols of the High Holi­day season, apples have their kitchen close-up beginning around Rosh Hashana—this year from September 29th to
Food
Food
In Praise of the Mangal
by Esther Hecht
by Esther Hecht
In Israel, nothing says independence like family, a park and the smell of spicy kebabs, chicken hearts and skewers of marinated beef cooking on a mangal barbecue.

 

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