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Meat

Arugula steak with a twist

No frying, no grilling, and no sweating over a barbecue — all you need for this recipe is a sizzling hot plate, a butcher who can slice beef into thin cuts and a healthy appetite

Yonatan Borowitz | 06.07.25

I ate lobster for the first time—and it was kosher

Chef Dylan David refused to let becoming religious ruin the flavors in his kitchen, so he embarked on a culinary mission; The result: Otoro, a restaurant in Ramat Gan that introduces kosher diners to unfamiliar flavors; Yair Kraus, an observant Jew, found himself happily eating crab and lobster tartare—and even caviar

Yair Kraus | 04.27.25

A warm dish for a cold day: Asado and Jerusalem Artichoke stew

A hearty winter stew featuring tender asado cuts slow-cooked in broth alongside Jerusalem artichokes

Nofar Zohar | 02.21.25

Dementia risk? Scientists sound alarm on surging microplastic levels in brain

Experts find 50% rise in brain microplastics, with drastically higher levels recorded in dementia patients; expert warns of increased stroke risk and shares tips to reduce exposure, highlighting common mistakes

Tzur Gueta | 02.06.25

More meat, less veggies: How did Israeli culinary habits change?

Current data reveal diverse Israeli dietary habits, which include declining vegetable and fruit consumption, sweet and savory snack preferences, reduced sugary drink intake, increased olive oil use, and the impact of nutritional labeling on consumer choices

Yaron Drukman | 09.10.24

Let's make beef and pine nut pastry swirls

Just thaw the puff pastry, whip up a filling in the pan, and you'll have hot pastries ready in no time

Ines Shilat Yanai | 08.28.24

'Most Israelis eat kosher:' star chef Eyal Shani opens first kosher restaurant

Month after opening kosher eatery at Times Square, chef Eyal Shani turns dining experience at Ramat Hachayal in Tel Aviv kosher; 'We're gaining almost half of our clientele who've longed for our food and we haven't opened the door to them,' he says

Tiki Golan | 03.27.24

Mediterranean delight: hearty Spanish meatballs with spinach and sweet raisins

The bold flavors of Spanish cuisine - sweet, spicy and smoky - come together in one fantastic dish; It's perfect as a main course for a meal or as the star of a tapas spread

Irit Biran | 02.28.24

Turn up the heat: mafrum with a spicy kick

It's astonishing how many different dishes can be made from ground meat and potatoes, yet not all are as delicious as this timeless delicacy: melt-in-your-mouth stuffed potatoes brimming with exquisite sauce

Dina Moshe | 02.21.24

Is cultured meat considered meat or pareve under Jewish dietary laws?

Following Health Ministry's dramatic approval, anticipated to open door for marketing of cell-based cultured beef, realm of Jewish law encounters unprecedented challenge

Itamar Eichner | 02.04.24

From grandma's kitchen: Meatballs in rich caramelized onion and zucchini sauce

A main dish brimming with warmth and love; Just add rice, and you have a heartwarming meal that feels like home, perfect for any gathering or special occasion

Dana Reicher | 09.29.23

ארוחת חג משפחתית ארוחה משפחה חגים קשישים סבא סבתא

All you 'should' eat; dietary tips for Jewish holiday season

While the holidays are upon us with their tempting delights the most important thing we must decide is how much we can afford to eat before we end up unable to eat until Hanukah; here are some tips about eating during the holidays

Monica Keren | 09.14.23

Carnivore's dream: Vending machine dishes out premium steaks in Tel Aviv

Tiki Golan | 08.17.23

Bacteria can survive for years in the freezer and proliferate rapidly once the meat is defrosted

Why you really shouldn't refreeze meat

To inhibit bacterial growth, meat should be defrosted in the refrigerator, where bacteria grow slowly, or in a microwave, and cooked immediately after because under optimal conditions, bacteria can multiply rapidly and divide every 20–30 minutes

Dr. Gal Haimovich/Davidson Institute of Science Education | 05.23.23

Chef Amir Ilan prepares a lab-grown steak during a presentation by the Israeli company Aleph Farms, in Jaffa, Israel

Israeli companies partner to reduce production costs of cultured meat

Enzymit and Aleph Farms announce the successful development of insulin substitutes, which will reduce development time and cost

i24NEWS | 05.22.23

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Today

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actress Ahmad al-Sharaa AI airport Ali Larijani American Jewish Committee Anthropic Antisemitism Arab Israelis arms sales