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A lighter, healthier banana bread recipe

The beloved banana cake gets a welcome upgrade: it's dairy-free, gluten-free, white sugar-free, and can be made with different types of flour; one bowl and a spoon and you're there

Essy Roz | 06.23.26

Stay cool this summer: 5 light foods for hot weather nutrition

Five foods for summer can help beat the heat and support hydration, energy and digestion; Rich in water, protein, fiber and nutrients, they offer light, refreshing nutrition for hot Israeli days

Natalie Handler | 06.23.26

15 minutes of work for homemade pizza dough recipe that tastes like a miracle

For World Cup nights, when the living room turns into a private stadium, Nira and Ruthi Russo offer a fridge-friendly pizza dough that delivers a blistered crust, bubbling cheese and real crunch without paying delivery prices

Nira and Ruthie Rousso | 06.22.26

Wine from Hezbollah heartland, criticism of Israel: Palestinian restaurant earns NYT’s top score

The New York Times awarded its first-ever four-star review outside New York to Albi, a Washington restaurant built around Palestinian heritage, with wines from the West Bank and Lebanon’s Bekaa Valley and a chef outspoken against Israel

Daniel Edelson, New York | 06.21.26

Israel’s best sushi restaurants, from hidden Jerusalem gem to Tel Aviv icons

Sushi in Israel has evolved from an exotic gimmick into a language of its own, with Japanese restaurants, mall counters and wedding buffets everywhere; these are the places that truly honor the bite

Tiki Golan | 06.20.26

Israeli food companies quietly sell millions in goods to Gaza as aid routes reopen

Ceasefires and expanded aid deliveries have created a new market for Israeli retailers, importers and food suppliers, with Victory selling about NIS 100 million in goods to Gaza in one month and Mehadrin reporting NIS 60 million in quarterly sales

Nurit Kadosh/Calcalist | 06.18.26

No energy to cook? 5 quick microwave lunches that actually feel like a meal

Not just reheating ready-made meals from the fridge: with a few minutes of prep, you can cook a real dish in the microwave, from shakshuka and pasta to mujaddara or stir-fry

Yael Garty | 06.13.26

Plastic bottles and receipts: the everyday chemicals linked to weight gain

Beyond calories and genetics, environmental chemicals may also affect how the body regulates fat; where are they found, and how can exposure be reduced?

Liora Houbara | 06.11.26

Tender chicken and soft noodles in a rich Silan and onion sauce

What makes this one-pot chicken dish truly special, beyond its speed and simplicity, is how the rich flavors of the chicken and sauce soak into the noodles, leaving them irresistibly tender and full of flavor

Raheli Krut | 06.07.26

Wine, nature and food: a day trip through Mateh Yehuda’s vineyards

From June 4, one of Israel’s largest wine regions opened between the Jerusalem Hills and Judean plains, offering a day trip of wineries, nature sites and local food

Zvika Burg | 06.07.26

Great chefs never rest: Michelin and TV stars land at Israeli restaurants

In this 2026 edition of the culinary roundup, we welcome back Michelin-starred chef Gal Ben Moshe, alongside television’s celebrity chefs Avi Bitton and Charlie Fadida, plus chef instructor Roy Soffer

Buzzy Gordon | 06.03.26

The potato mistakes ruining your fries, mash and roast potatoes

Israel grows dozens of potato varieties, each suited to different dishes; experts explain why skin color misleads, how to cook them properly and why washing too early hurts quality

Sapir Gordo | 05.29.26

How much protein do we really need? Experts explain the supermarket craze

Protein has taken over cereals, snacks, dairy products, drinks and even bread, but nutrition experts say most people need daily balance, not fortified products or post-workout panic

Sharon Kidon | 05.24.26

How to make your butter better with these flavor-packed recipes

Homemade flavored butters transformed into irresistible edible works of art that are guaranteed to earn compliments at the Shavuot table

Raheli Krut | 05.15.26

In Israel’s battered north, a culinary school becomes a symbol of resilience and renewal

Jewish National Fund-USA expands investment in Galilee through Kibbutz Gonen culinary institute; families displaced and shaken by war find moments of normalcy through cooking workshops; leaders say the project aims to rebuild communities, tourism and long-term economic growth in the North

ynet Global | 05.07.26

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