Food
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Clean kitchen, great food: the little secrets that make a big chef
Behind every great dish are quiet rituals, unexpected hacks and a deep connection to home; these are the small tricks that elevate everyday cooking into something unforgettable
Tiki Golan | 15:00 | 12.26.25
אוכל
Citrus snowballs: a bright winter treat
Whole oranges simmered into a rich preserve, rolled in coconut and chilled—a fragrant, make-ahead sweet that brings sunshine to cold days
Dana Shtinvel | 11:22 | 12.24.25
מרק דגים ב"המפלט האחרון", אילת
Spoonful of flavor: 11 soups you have to try in Israel
With the weather turning colder, it seems what everyone needs right now is a bowl of hot, comforting soup; Amir Kaminer set out on a journey from north to south, sampled dozens of soups and returned with the ones you shouldn’t miss
Amir Kaminer | 21:12 | 12.22.25
עוגת תפוזים ושקדים בחושה
Fluffy, fragrant and festive: this orange-almond cake is a citrus lover’s dream
Made with orange juice, ground almonds and a touch of zest, this soft and moist cake gets a final citrus soak for extra flavor; no mixer needed, just one bowl and 30 minutes in the oven; perfect for a light winter dessert
Ines Shilat Yanai | 20:17 | 12.22.25
הממתקים והחטיפים של הרחוב החרדי
'Sweet like a mitzvah': inside the Ultra-orthodox world of candy and kosher snacks
In Me’a She’arim and beyond, a thriving parallel snack industry caters to the Haredi community with quirky alternatives to popular snacks made under strict kosher supervision and sold in bulk; we explored this unique, low-cost candy culture
Sapir Gordo | 20:11 | 12.22.25
Koshary
From street food to world heritage: how koshary became Egypt’s UNESCO dish
Koshary is sustained not only by recipes but also by people—cooks, vendors, supply chains —and by the informal knowledge that moves through families and workplaces
Giorgia Valente / The Media Line | 06:05 | 12.22.25
סופגניות פטנט ללא שמרים
Eight days of sufganiyot: no-yeast recipe with easy variations for Hanukkah
This winning sufganiyah recipe is easy to prepare, never fails and serves as a base for countless variations; get ready, start frying
Naama Ran | 09:21 | 12.18.25
עוגיות לימון טוסקניות
A taste of Italy: Tuscan lemon cookies
Soft as clouds with a delicate crisp on the outside and an incredible lemon aroma, these cookies are delightfully easy to make
Romi Nadler | 04:05 | 12.17.25
סופגנייה קלאסית של מיקי שמו
Small sufganiyot, high prices: Which ones are actually worth it?
Many bakeries shrank their sufganiyot this year but kept the price the same; Our annual taste test dives into the fillings, designs and new trends, from shawarma to schnitzel, to find out which ones stood out
Iris Lifshitz-Klieger | 13:54 | 12.14.25
Sufganiyot at home: fried or air fryer
For anyone who loves sufganiyot but less so the smell and mess of deep frying, the air fryer offers a surprisingly good alternative
Nira Russo, Ruthie Russo | 08:42 | 12.14.25
עוגת מנדרינות בחושה
Soft and bright: mandarin cake with a silky texture
A puree of whole boiled mandarins gives this cake its delicate citrus flavor—but also a very liquid batter, so don’t be alarmed by the long baking time; decorated with powdered sugar and mandarin slices, it’s a showstopper with a soft crumb and subtle zest
Mili Eliyahu | 08:30 | 12.13.25
אוכל
Fresh basil fish pasta with white wine and kalamata olives
This Mediterranean-inspired dish combines tender fish fillet, garlic, butter and white wine for a rich yet light pasta; finished with fresh basil and Kalamata olives, it comes together in minutes
ynet | 02:12 | 12.12.25
מגוון מוצרי פסטה באיטליה
UNESCO honors Italian cooking and its rituals as intangible world cultural heritage
UN agency cites Italy’s culinary traditions—from Sunday family lunches to handmade tortellini—as expressions of cultural identity; move joins previous recognitions of Naples’ pizza makers and the Mediterranean diet
Associated Press | 13:40 | 12.10.25
אורז מוקפץ עם טופו בחמאת בוטנים
This peanut tofu stir-fry packs serious flavor
Peanut butter tofu is a real treat, and when served over stir-fried rice, it becomes a full meal; ready in under 30 minutes, this dish pairs bold Asian flavors with everyday pantry staples
Michal Levi Elhalal | 07:44 | 12.10.25
leket israel
Warm meals, warmer hearts: how Leket Israel is sustaining the country’s seniors this winter
As temperatures drop, Israel’s national food rescue organization steps up—serving 415,000 people weekly, nearly half of them seniors, and giving comfort, dignity and connection to those who need it most
ynet Global | 15:00 | 12.09.25
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Crisp Greek salad with golden herb tortilla strips
A fresh cucumber-tomato salad gets extra crunch from baked oregano tortilla strips, paired with olives, red onion and optional feta, all tossed in a light lemon-olive oil dressing
Raheli Krut | 07:26 | 12.08.25
סלט כרוב וענבים עם טוויסט אסייתי
Crunchy cabbage–grape salad with an Asian twist
A refreshing mix of colors, textures and bold flavors, this quick cabbage-and-grape salad with a sesame–peanut dressing is the kind of dish guests immediately ask the recipe for
Talya Hadar | 07:21 | 12.07.25
כנפי עוף פריכות בתנור
Sweet–soy oven wings with a crispy finish
Just five ingredients and under an hour in the oven yield perfectly caramelized, finger-licking chicken wings—sweet, salty and irresistibly crisp
Michal Levi Elhalal | 17:26 | 12.06.25
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New York’s best slices, through the eyes of an Israeli pizza chef
Tel Aviv pizza chef Yaron Segal and his wife, Efrat, toured New York’s legendary pizzerias for inspiration and new ideas; these five stops, from Nolita to Brooklyn, are must visits for any pizza lover in the Big Apple
Yaron Segal | 14:07 | 12.05.25
נזיד קטניות כפרי
Rustic bean stew that delivers rich taste of traditional cholent
It delivers the deep, familiar flavor of cholent but with a much shorter cook time; after two to three hours on the stovetop, you get a richly seasoned, satisfying dish
Amit Donskoy | 08:31 | 12.05.25
אורז לבן
The common mistakes that ruin your rice and how to fix them
From using the wrong amount of water to skipping the oil and opening the pot too soon, chefs explain the simple steps that turn everyday rice into a reliably fluffy, flavorful dish
Tiki Golan | 07:53 | 12.04.25
שושני שמרים טירמיסו
Dessert you haven’t tried yet: Tiramisu yeast rolls
The Italian dessert is trending again, and now it appears in a new form: a rich, individual cake that brings tiramisu into a soft, indulgent yeast bun
Naama Ran | 06:04 | 12.01.25
מקרר מסודר ונקי
Tomato in the fridge? Guide to storing produce so it lasts longer
Tomatoes that turn mushy, wilted lettuce and apples that wrinkle within days all share the same causes; from choosing and washing to storing and ventilating, here is how to keep your fruits and vegetables fresh for longer
ynet | 00:37 | 12.01.25
מרק לזניה
One-pot lasagna soup that beats the real thing
A rich tomato base, tender lasagna sheets and a trio of ricotta, mozzarella and cream turn this simple one-pot recipe into the ultimate comfort dish; ready in under 30 minutes and perfect for make-ahead meals
Miri Eliyahu | 08:35 | 11.30.25
אישה אוכלת המבורגר
Why women eating on camera still feels subversive
Mukbang, the viral trend of eating on camera, offers both entertainment and quiet rebellion—especially when women defy long-held taboos around appetite, control and appearance; but as the genre grows, so does concern over its impact on eating habits
Mali Zaidman | 11:19 | 11.29.25
קובה תפוחי אדמה במילוי תרד
Baked potato-and-spinach kubbeh offers crispy comfort without the frying
This vegetarian twist on a traditional dish features a crunchy breadcrumb coating, soft potato dough and a savory spinach filling, baked to golden perfection with barely any oil
Ines Shilat Yanai | 08:45 | 11.29.25
מסעדת משייה
Eight Israeli restaurants named among world’s best
Despite the challenges of war, Israel secures global recognition as eight restaurants—seven in Tel Aviv and one in Jerusalem—make La Liste’s prestigious top 1,000 ranking, led by Chef Raz Rahav’s OCD TLV
Roy Elman | 17:54 | 11.26.25
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A goulash that tastes like home
A comforting twist on Hungarian goulash, inspired by grandmother’s freezer staples and adapted for modern kitchens, with a vegan version for all to enjoy
Raheli Krut | 20:45 | 11.25.25
מרק סורבה אפרסקים
Peach party in a bowl: cool, crunchy and totally addictive
Frozen peaches, mint and ginger whirl into a frosty soup, topped with caramelized nuts and tangy fruit salsa; a yummy dessert that’s equal parts refreshing, crunchy and bright
Mili Eliyahu | 08:02 | 11.23.25
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Addictive snack alert: Easy homemade maple chili nuts you can’t stop eating
A crave-worthy combo of sweet maple and mild chili spice, this roasted nut mix is easy to make, irresistibly crunchy, and dangerously snackable
Raheli Krut | 05:14 | 11.22.25
מומו נפלאי
Tel Aviv’s lowest, most avoided corner serves its best meals
Neve Sha’anan and the Central Bus Station in Tel Aviv, is an area most Israelis tend to avoid. But it’s also home to a thriving culinary scene: small restaurants, Asian grocery stores stocked with rare ingredients, and street food stalls that smell like Bangkok. This unlikely corner of the city has become an especially flavorful spot
Sapir Gordo | 18:03 | 11.21.25
אוכל
Bold mushroom-eggplant salad with a lemony kick
This vibrant dish layers sautéed mushrooms, crispy eggplant, fresh and preserved lemon, garlic and chili for a tangy, savory side that comes alive after a short rest
Dina Moshe | 16:36 | 11.20.25
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Cabbage gets a glow-up in this sweet-tangy salad
A light and flavorful salad of shredded cabbage, dried apricots, toasted almonds and fresh chives, tossed in a tangy-sweet maple vinaigrette; perfect for a refreshing side dish or a light meal
Raheli Krut | 03:25 | 11.19.25
אורז בולונז
Hearty beef Bolognese with basmati rice and toasted pine nuts
A Middle Eastern twist on a classic meat sauce, this comforting dish pairs richly spiced ground beef with basmati rice and a touch of sweetness from carrots and sweet potato, finished with a garnish of golden pine nuts
Efrat Moskovitz | 07:29 | 11.16.25
אוכל
Steamed chicken buns with soy-teriyaki glaze
Soft, springy steamed rolls filled with seared chicken in a rich Asian-style glaze, fresh vegetables and peppery arugula—perfect for a crowd
ynet | 14:39 | 11.15.25
שייק פירות
The fruit you should think twice about adding to your morning smoothie
A new study finds that bananas can slash absorption of heart- and brain-boosting flavanols by up to 84 percent when blended with certain fruits. Which combinations help or harm, and how do you build the healthiest smoothie?
ynet Global | 06:27 | 11.15.25
מסעדת אימרסיון בתל אביב
'I eat for a living': meet the kosher restaurant expert helping travelers find food worldwide
Stuck in a foreign city and looking for kosher food? Ask Elan Kornblum, who turned kosher dining into his life’s mission; with over 130,000 followers, he travels the world tracking trends; 'Most surprising kosher spot? Panama City,' he says
Yaniv Pohoryles | 02:29 | 11.14.25
עוגת גבינה קלאסית
This may be Israel’s most decadent cheesecake
Rich with three cheeses, citrus zest and a buttery Breton crust, this layered dessert takes patience—but rewards every bite
Michal Mendelson | 03:49 | 11.13.25
שף אלעזר טמנו
‘Something huge is happening here’: the world’s only Ethiopian fine dining restaurant thrives in south Tel Aviv
With artfully plated dishes, spiced cocktails and meticulous service, Studio Gursha is redefining Ethiopian cuisine in Israel and beyond; owners Elazar Tamano and Dana Hai share how they are breaking culinary barriers
Nira and Ruthi Rousso | 22:48 | 11.11.25
פסטה עם פטריות של חורף, עגבניות מיובשות, חמאה ויין לבן
Fettuccine with mushrooms, sun-dried tomatoes and arak
A rich and aromatic pasta dish combining sautéed mushrooms, garlic and sun-dried tomatoes with a splash of arak or white wine, finished with crushed pistachios and Parmesan for a Mediterranean twist
Innes Shilat Yanai | 06:16 | 11.11.25
מתכונים פסטה עם פרגית צרובה
Zesty pasta with seared chicken and chili-garlic wine sauce
Tender chicken thighs marinated in garlic, chili and olive oil crown a bed of pasta tossed with white wine, lemon zest and fresh herbs — a bright, aromatic dish that’s simple enough for weeknights yet elegant enough to impress
Ora Koren | 20:58 | 11.09.25
ה-Bearista Cup של סטארבקס
Starbucks’ $30 Bearista cup sends America into a frenzy
The coffee giant’s new Bearista — a glass bear-shaped mug launched for winter — sparked viral madness across the US, with sold-out stores, fights in line, skyrocketing resale prices and even an apology from Starbucks
Roi Alman | 16:55 | 11.09.25
מתכונים מאפה מעולה עם תפוחי אדמה, בשר טחון ועגבניות
Classic shepherd’s pie with Israeli flair
This comforting baked dish layers savory ground beef in tomato sauce with creamy mashed potatoes and a golden crust — simple, hearty and perfect for feeding a crowd
ynet | 06:01 | 11.09.25
מטבח
Stop wasting money: the everyday kitchen mistakes draining your wallet
If you’re constantly throwing food away, you’re doing it wrong; here are the kitchen mistakes that waste your money and simple rules to cut costs and make the most of what you already have as prices keep rising
Tiki Golan | 04:47 | 11.09.25
מפעל עוגיות מזל
'You'll get married soon': Who writes the messages inside your fortune cookies?
For 25 years, food engineer Peretz Amshi has run Israel’s only fortune cookie factory from a single room in Kibbutz Dafna, producing thousands of cookies a day, each holding a message of luck, love or inspiration rather than just a sweet bite
Sapir Gordo | 02:32 | 11.09.25
הדמיית המבנה המרכזי במרכז הקולינרי בגליל
JNF-USA launches NIS 100M culinary institute to transform Galilee into 'Israel's Tuscany'
The Galilee Culinary Institute (GCI), located on land belonging to Kibbutz Gonen, is nearing completion after several years of development; soft launch is planned for January, with the first academic year set to open in 2026
Yaniv Pohoryles | 18:24 | 11.08.25
כוסמת
10 underrated superfoods that deserve a place on your plate
Some you’ve heard of, others you’ve probably never tried — but all ten are nutritional powerhouses loaded with vitamins, antioxidants, and essential minerals. Here’s why they’re worth eating and how to bring them into your daily menu
ynet Global | 15:27 | 11.08.25
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Decades of flavor: Legendary Israeli restaurants that stand the test of time
From Tel Aviv to Tiberias, Israel’s oldest restaurants, some dating to the British Mandate, still thrive. These family-run institutions serve traditional dishes with loyal followings, surviving wars, crises, and culinary trends.
Amir Kaminer | 21:43 | 11.07.25
ארנולד בניש
The Tel Aviv legend that sold eggplant for the price of steak: Inside the 70-year story of Arnold’s
It started as a small eggplant stand by Tel Aviv’s old tennis courts in the 1960s. Founded by Bulgarian immigrant Arnold Benish, the family-run spot became a city icon — and three generations later, it’s still serving nostalgia
Tiki Golan | 17:40 | 11.07.25
עגלות קפה בנגב
Negev food trucks treasures: young Israelis serve coffee, pastries, and smoked meats
From smoked meats to sugar-free desserts, coffee carts across the Bnei Shimon region serve up creative menus in scenic spots; run by locals, some post-army reservists, they offer community, connection and quality fare under the southern sky
Nehama Rahamim | 10:42 | 11.07.25
פאי שוקולד אפוי
Easy chocolate pie for Shabbat
Ready-made puff pastry and a rich cocoa filling, can't be any easier
Mili Eliyahu | 12:51 | 11.06.25
מעורב ירושלמי, הגרסה הקלה
Jerusalem mixed grill goes clean and easy
A simplified take on the iconic Israeli street food swaps organ meats for chicken and turkey, making the dish more accessible — without losing its bold flavor; serve it in pita with tahini and fresh herbs for a satisfying upgrade
Liron Sapir | 01:21 | 11.04.25
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The Ethiopian-Israeli restaurants that surprised us
These five Ethiopian-Israeli restaurateurs have heard every cliché in the book, claims that Ethiopian cuisine is sour, sparse, and lacks fish; yet day after day, through the rich and healthy dishes they serve in their authentic restaurants, they challenge outdated stigmas and introduce diners to new, bold flavors
Amir Kaminer | 09:49 | 11.01.25
Gouje & Danielle
'You're reviewed every plate, every time, every day': Israeli chef on what really matters in the kitchen
After years in New York and Spain, Eng‑Sela returned to Israel to helm Gouje & Danielle, where he says the true recipe for success is hospitality, not Michelin stars; 'Just make them feel at home,' he says
Sharon Kidon | 13:05 | 10.30.25
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Discover the flavors of Tel Aviv’s Levinsky Market: Where tradition meets trend
From a modern skewer house and a Japanese-inspired bar to a cozy café and a New York-style music lounge, here are the must-visit spots bringing flavor, nostalgia, and creativity to Tel Aviv’s lively Levinsky Market district.
Amir Kaminer | 05:19 | 10.29.25
Shakshuka
Hold the onion: The common mistakes you’re making with your shakshuka
Think onions belong in shakshuka? Think again; from avoiding water to skipping the lid and never forgetting the parsley, here’s what experts say makes or breaks Israel’s beloved tomato-and-egg dish—plus a hearty twist with beans and cheese
Tiki Golan | 22:09 | 10.28.25
Restaurants of 2025
Sneak preview: Israel’s hottest new restaurants to try in 2025
Israel’s postwar dining scene is booming again with bold new openings; Italian elegance, Asian flair, and modern Israeli innovation take center stage in this first look at 2025’s standout restaurants
Buzzy Gordon | 09:44 | 10.27.25
אסף גרניט ואורי נבון
Assaf Granit revives Jerusalemite classic with new kosher restaurant
More than a decade after opening the vegetarian restaurant Tzemach, chef Assaf Granit and the Machneyuda Group return to their roots with Steakiya, a kosher meat pop-up in Jerusalem’s Mahane Yehuda Market inspired by old-style skewer houses
Tiki Golan | 21:32 | 10.26.25
״היתה התגלות״. הבבקה המדוברת
Israeli bakery’s babka crowned one of New York’s best by NYT
The New York Times hailed the Tel Aviv-based Breads Bakery’s chocolate babka as 'a revelation,' sparking what it called a 'babka renaissance' in the city; Sales soared from a few dozen to more than 1,000 in a single day
Daniel Edelson, New York | 22:32 | 10.24.25
פיצה
$500 for a slice of luxury: Forget pepperoni, this pizza comes with caviar and Macallan
The dough is artisanal, the sauce is secret, and the toppings are what turn this pizza into a luxury item, with a price tag to match; Chef Raanan Yossi Nussel, a self-described 'pizziologist,' crafts pizza for his elite clientele, often topped with caviar and a splash of whiskey. 'There’s no budget limit,' he says. 
Assaf Kamar | 17:39 | 10.24.25
Food
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