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.
Food & Recipes
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
Cozy meals for Sukkot
As the evenings cool and the sukkah fills with light and laughter, I love to bring warm and flavorful foods to the table.
Tenne: Breakfast with a difference at new restaurant in Ra’anana - review
Tenne in Ra’anana is a great place for breakfast (and lunch and dinner), and it also has a huge takeaway section.
In the kitchen with Henny: Keeping it sweet
May the sweetness on our tables reflect the blessings we pray for in the year ahead.
Treysar in Tel Aviv: A gourmet port of call - review
Treysar is Hebrew for 'dozen,' and the restaurant’s name is a clever nod to both its address and the cooking approach being taken by chef Aner Ben-Raphael Furman.
Nihon Nu Ba: Japanese-Israeli fusion worth the adventure - review
Kosher restaurant Nihon Nu Ba isn’t just about eating - it’s about laughing, tasting, and being surprised at every turn.
Me, Ma, Mu: Burgers of prime Israeli beef for everyone - review
The burgers are made from prime Israeli beef, ground on site and served on lightly toasted buns with a top-secret sauce.
David 16: A delicious respite - review
Walking into the new David 16 restaurant in Jerusalem makes you feel taken care of.
Wine Talk: Dark and lively Guinness
Just as it was thought that bitters and stouts were in terminal decline, Guinness has, within a few years, pirouetted, been rejuvenated, and suddenly become the chosen beer of a young generation.
Zacks Brasserie is Rehovot's newest culinary gem - restaurant reivew
The opening of a new, kosher, meat restaurant, Zacks Brasserie, is sure to put Rehovot on the map of must-visit sites for both local and visiting foodies.
Strictly for carnivores - restaurant review
This is not so much a restaurant as a show put on by the chefs, who present their offerings in a flamboyant and theatrical way, which induces a very special sense of camaraderie among the patrons.
