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A Fisherman Who Swapped the Sea for Tea, a Baker Who’s Still Working Hard at 86, and Boat Rides Around the Old City Walls for Groups of ultra-Orthodox Tourists – Acre’s Old Guard Are Reinventing Themselves

Do you know what the Beit Alpha cucumber is and how it ties into Israel's history?

Cookbook authors and chefs are arguing for their place at the table — to chronicle recipes, safeguard ingredients and assert a sense of humanity.

Even articles on food are dedicated to hating Israel.

I have led walks in English in Machaneh Yehudah, Jerusalem’s produce market since I initiated them in 2009. I go there often when I am not leading, and I pass a vendor on Agrippas Street with eye-catching food.

Part restaurant, part research institute, part incubator and part archive, the Asif culinary library gathers people along with food

Get email notification for articles from Nehemia Shtrasler Follow Apr. 27, 2021 2:49 AM Once, years ago, I attended a large get-together in a restaurant. The host ordered a bottle of wine and a waiter came to the table with the bottle. He started to open it, when suddenly someone shouted: “Wait, are you an Arab?” The waiter did not reply but his face fell. He withdrew in embarrassment and a hush came over the table. The public humiliation stunned all of us. I was ashamed to belong to the s...

Chef Michael Solomonov during a recent visit to Israel. (Courtesy Michael Solomonov) Award-winning chef Michael Solomonov misses his Israel. A lot. Solomonov, a five-time James Beard Foundation award winner and co-owner with longtime partner Steve Cook of Philadelphia’s CookNSolo restaurants, usually visits Israel twice a year. It’s where he was born, and where his brother is buried. With few planes coming in (Israel totally banned all incoming flights this week), and a strict quarantine re...

January 12, 2021 Image by Michael Persico Chef Michael Solomonov (left) with the owner of Falafel Kaduri in Hod HaSharon, Israel. Solomonov says the tiny shop makes the best falafel per square foot in Israel. Don’t think for a minute that a global pandemic could deter chef Michael Solomonov from his sworn mission of introducing Israeli food and culture to as wide an audience as possible. With an ever-expanding number of Philadelphia-area eateries that include a hummusiya (Dizengoff), a falafe...

With his fleet of Philadelphia restaurants and three published cookbooks, chef Michael Solomonov has made a strong bid to be the most prominent proponent of Israeli food in America.