Kosher food
'We wanted to keep Shabbat': Benny Hadayag seafood restaurant in Herzliya becomes kosher - review
“We wanted to keep Shabbat; it’s that simple,” the manager told us. “My father goes out every day into the sea and whatever he catches is on the menu that evening and the next day.”
Ramat Gan's G27 makes culinary comeback six months after devastating Iranian missile strike
Chentro Kosher: New Hadera joint offers a fresh take on the classic burger - review
Terrace in Haifa: Between Wadi Nisnas and Tuscany with a twist - review
Israel’s food news
A little Italy, a little Asia, a lot of food on the Seder night table.
Kosher for Passover snacks
Crispiness, melt-in-the-mouth texture, Passover compliance: A bag that knows how to do Passover.
Kosher Passover desserts
When everything around is festive and serious, these boxes are just right for the occasion.
Lifta, the art of food: Inside chef Eli Davis’s bold Jerusalem dining experience
Raised in an American Zionist home and deeply connected to Jerusalem, chef Davis has made the city his home for many years.
Kosher for Passover wafers
For coffee, and for the coffee after the coffee, comes the perfect sweet for Passover.
Kosher products for Passover
There is Bamba Pyramids, there are gluten-free ptitim, there is Passover.
Nini Hachi presents a reasonably priced dining experience
Lunch with optimists, pessimists, and those who are truly wise.
With an investment of NIS 1.5 million: Eden Desserts will market pareve desserts in individual port
Eden Desserts, the leading company in Israel for the production of desserts in individual packaging, developed a series of pareve desserts: Bavaria, tiramisu, and kadaif.
Yes, it's real: The kosher Asian restaurant that's also suitable for pregnant women
Tatami restaurant is moving to a new location on Moriah Avenue and launching a redesigned kosher menu with options for pregnant women, gluten-sensitive diners, vegetarians, and vegans.
Nurah’s Kitchen: Kosher Druze food in Daliyat al-Karmel - restaurant review
I enjoyed everything I tasted at Nurah’s Kitchen, especially the homemade hummus, the tightly rolled grape leaves, and the mansaf.
