Just one of the KOSHER dishes being prepared for a very special and strange dinner….

Israel whips up new alternative to soy milk

There are some dishes that actually taste better when it’s grey and cold outside.

Almost overnight, Israeli cuisine has shaped up to be one of 2010′s hottest new trends.

Israeli archaeologists discover 1,400-year-old wine press 25 miles (40 km) south of Jerusalem.

ometimes, winter can be at its best when you look at it from the comforts of your warm house. Seriously, what can be lovelier than relaxing by the window, sipping a good cognac and waiting for your stew to get ready?

For the first time ever, the New York Times Knowledge Network is teaming up with the Israeli Consulate in New York to offer an exclusive one-week online seminar called: The New Israeli Cuisine.

Eggplant has been around for a long time in Israel. You can prepare eggplant a myriad of ways, but really, my advice is to keep it as simple as possible. It doesn’t need a lot to taste fabulous!

Just months after Lebanon broke the Israeli record largest bowl of hummus, Arab-Israeli Juwdat Ibrahim doubled the Lebanese effort, creating 9,017 pounds (4,090 kilograms) of the regional specialty.

Levivot is the Hebrew word for fried potato pancakes—known as latkes. While traditional latkes are made from potatoes, today, people who love to cook are using all sorts of vegetables