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Sweet honey challah for Rosh Hashanah, shaped like a flower or crown

Recipe developer Batia Sorek turns her signature challah into a festive honey-filled centerpiece that is parve, beautiful and easier to shape than it looks

Batia Sorek | 09.12.26

More than a colorful side dish: 10 reasons to eat more beets

Beets and Swiss chard offer nutrients, antioxidants and versatility beyond the Rosh Hashanah table; Here are 10 reasons to eat more of them, from potential benefits for blood flow to simple ways to make the most of them in the kitchen

Dr. Aya Ben Shalom | 09.11.26

Feeling guilty after a holiday feast? Don’t try to 'make up' for it

After a big holiday meal, fasting, skipping meals or overexercising can do more harm than good; Experts recommend returning to normal eating, staying hydrated and exercising moderately rather than trying to 'compensate' for overeating

Meital Levy | 09.11.26

Showstopper of a dish: Meat-stuffed cauliflower

Rosh Hashanah recipe: meat-stuffed cauliflower with honey-mustard glaze

A festive whole cauliflower packed with juicy seasoned beef, brushed with a sweet, punchy glaze and roasted until deeply golden — an impressive holiday centerpiece you can prep a day ahead

Rachel Kroot | 09.10.26

Spicy food linked to longer life and lower heart disease risk

Large studies link regular chili consumption to lower mortality and reduced heart, cancer and lung disease risk, but experts stress the evidence does not prove cause and effect

Tzur Gueta | 09.05.26

‘Today we are Israeli in every sense’: tourism returns as the Golan Druze embrace a new, delicious chapter

Once widely identified with Syria, younger Druze in the Golan Heights increasingly embrace Israeli identity; in Mas'ade, ancient food traditions, contemporary cuisine and generous hospitality tell the story of a community in transition

Amir Kaminer | 08.29.26

Michelin restaurants let diners decide what to pay — and say it works

More than 100 restaurants in over 12 countries are joining a one-day ‘Pay What You Can’ initiative, serving their regular menus while letting diners choose the final price; organizers say revenues have often matched a normal service

Roy Elman | 08.28.26

Prehistoric Israelis ate snakes and lizards for 3,000 years

University of Haifa researchers found repeated cut marks on reptile bones, showing Natufians systematically hunted select species as permanent settlement took hold

Yogev Israeli | 08.19.26

Netanyahu hits favorite grill on campaign trail — and the restaurant goes into lockdown

Prime minister returns for a fifth visit to Hadera’s Shishlik Olga, where rooftop security, locked freezers and phone restrictions accompanied a campaign-trail meal as diners crowded in for photos

Tiki Golan | 08.18.26

Dinner in 5 minutes: 50 tips to help you survive the rest of August

Drink cold black coffee, treat yourself to fresh pineapple, quiet the WhatsApp groups, get to the beach at 6 a.m. and make green apple carpaccio; here are cool and enjoyable tips to help you survive the hottest month of the year

Nira and Ruthie Rousso | 08.17.26

A league of its own: One of Israel’s best brunches is hiding outside Tel Aviv

The croissants are superb, the sourdough is exceptional and the omelet sandwich alone justifies the drive to Kfar Daniel, but the wildly popular bakery is crowded enough that booking ahead is essential

Yehonatan Cohen | 08.08.26

Whip up this wholesome banana berry ice cream in five minutes

This easy homemade vegan dessert uses frozen fruit, dates and coconut milk for a naturally sweet, creamy treat

Gil Harari | 08.04.26

Iron, protein and biotin: What actually affects hair loss and healthy growth

Avocado, eggs, chia seeds and supplements are often promoted as hair-growth solutions, but the science is more nuanced; deficiencies in protein, iron, zinc or vitamin D may contribute to shedding, while unnecessary supplements can sometimes make it worse

Meital Levy | 08.02.26

Cold or cooked: Two simple recipes for perfect giardiniera

Vegetables, fruit and complete freedom: Nira and Ruthie explain how to build a sweet, sour and salty Italian relish from pantry staples, fresh produce or peppers that roast themselves overnight

Nira and Ruthie Rousso | 08.01.26

Foodies flock to Netivot for the market born in an empty parking lot

What began with Moroccan fish patties served from a table beneath an IKEA umbrella has become a Friday sensation, offering 60-year-old Tunisian recipes, Bukhari dishes born from October 7 trauma and craft beer honoring a fallen Golani soldier

Amir Kaminer | 08.01.26