Please don’t stop the music…Tel Aviv’s impressive summer lineup of international artists has just gotten larger.

What do Marylin Monroe and Elvis Presley have in common with Golda Meir, Albert Einstein, and Franz Kafka?

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.

The “Rocket Man” is on his way to Israel and will be landing this summer in Hayarkon Park for a show that has been anticipated for 17 years.

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!

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

Any Israeli citizen, no matter his style, class or taste, holds a firm Mangal vocabulary and has his own technique to run a BBQ event. Often times it becomes a ritual of manhood!

While every new sibling to a family is usually a blessing, the staff of Ramat Gan Safari have lately realized that sometimes kids can be a little bit of a hassle. This is especially true when your baby weighs around 85 pounds and consumes up to 150 pounds of food per day.

Over the years, alcohol has proven to be one of the best conversation starters. At Taybeh Brewery in the West Bank, Oktoberfest is open for all, proving that peace is done better bottoms up.

Is there anything more heartening than Friday-afternoon slice of bread with chopped liver? Yes, with a glass of chilled dark beer and the Friday paper. This Jewish Ashkenazi delight is a classic appetizer for a Shabbat dinner and a must on a holiday table. In Israel, you can find this dish in many “Jewish restaurants”. [...]