Food & Recipes

Ancient Roman bread returns to Pompeii for first time in 2,000 years

Panis quadratus was simple, made of water, flour, and salt, and carefully divided into eight sections with a reed and bound with rope.

File photo: First century bakery in the Roman town of Pompeii, showing corn-mill, oven, and food counter, January 1, 1900.

In the kitchen with Henny: Marinade magic for your grill

Motza: A welcome break from reality in the Jerusalem Hills - restaurant review

Wine Talk: Keep calm, drink wine

QUITE SIMPLE: The recipe is to pour yourself a glass of fine wine like Barkan Altitude in order to feel better

Haset: Bringing kosher Ethiopian food to Jerusalem - restaurant review

By the edge of Mahaneh Yehuda, Haset offers Ethiopian food served on injera, bringing the taste and feel of an Ethiopian home to Jerusalem.

FEBRUARY 7, 2026ByLINDA GRADSTEIN

Fedrik: Modi'in's upscale restaurant becomes kosher - restaurant review

About five years ago, with the change in the local demographic, the restaurant became kosher under the supervision of the Hevel Modi’in Rabbinate.

FEBRUARY 7, 2026ByDEBBIE LAMPERT

The highlight of the Fedrik menu is the meat dishes, says the writer.

Iconic Eucalyptus and chef Moshe Basson to serve final meals in Jerusalem

Jerusalem’s iconic Eucalyptus restaurant is closing, marking the end of chef Moshe Basson’s legendary biblical cuisine.

FEBRUARY 7, 2026ByJUDITH SEGALOFF

Chef Moshe Basson’s cookbook. Its release coincided with the breakout of the Oct. 7 war.

Qumran: The magic of Moishik in Tel Aviv - restaurant review

The restaurant is named for the cave where the Dead Sea Scrolls were discovered in 1947.

JANUARY 31, 2026ByGLORIA DEUTSCH

Wine Talk: Wine on the edge

Vineyards growing in the desert, the Negev is Israel’s daring wine experiment.

JANUARY 31, 2026ByADAM MONTEFIORE

The Pauker Red made in memory of winemaker Gideon Pauker, murdered on Oct. 7, 2023.

In the kitchen with Henny: Lemon recipes to brighten winter

Discover simple lemon recipes that turn chilly days into bright, flavorful moments.

JANUARY 31, 2026ByHENNY SHOR

HIBA in Tel Aviv: Winter menu marks turning point for chef Yossi Shitrit's restaurant - review

One thing is clear: HIBA has entered its next chapter, hitting its stride with a fully personal, precise menu rich in depth and flavor.

JANUARY 24, 2026ByLAUREN GUMPORT

Japon: Sushi supreme in Jaffa - restaurant review

Combine a visit with a walk along the coast just outside the hotel and a browse through the lobby, which boasts the remains of a Crusader fortress, and you’ve got a perfect night out in Jaffa.

JANUARY 24, 2026ByDAVID BRINN

Passador in Tel Aviv: A meat lover’s paradise - restaurant review

Passador in Tel Aviv serves nine meats, fresh sides, and unlimited drinks in a lively, well-run dining experience

JANUARY 17, 2026ByLINDA GRADSTEIN

Wine Talk: The journey continues

Adam Montefiore recounts 50 years shaping Israeli wine, from pioneering oak barrels to international awards.

JANUARY 17, 2026ByADAM MONTEFIORE

Successful service: Presenting the Yarden Award for Wine Service with Segev Yerovam (C) to Avi Ben Ami (R).