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Michael Solomonov Cooks His Heritage and His Heart in Philadelphia
Recent Issues
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The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
The Birth of Israeli Cuisine
Contemporary Israeli Chefs Look Beyond Hummus and Falafel
Digestif: What's Your Best Food Memory From Israel?
Here's the History Behind Israeli Cuisine
Pomegranates Inspire Plenty of Colorful Dishes
Shawarma, Falafel, Sabich Are Best Devoured on the Run
Seasonal Vegetable Mezze Makes the Israeli Table
Palestine Carves Out Its Own Distinct Flavors
Recipes from this issue
See all the recipes from the current issue
Falafel Pizza
Falafel Squash Blossoms
Malabi
Ancient Yogurt Techniques Inspire Chefs Across the World
Breads Like Laffa, Pita, and Babka Are Ingrained in Israeli Culture
Israeli Baking Traditions Cross Cultures at Breads Bakery
Israel Embraces Its Burgeoning Wine Scene
Dip Into Israeli Hummus Traditions
Falafel Becomes a Main Course
Israeli Desserts Take Inspiration From All Over
Yael Vardi Helps Shape Modern Israeli Food
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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