WILD AT HEART
A conversation with Nura (Nurit) Hertz, a passionate forager, culinary tour guide and talented chef, on nature, food, culture and connection. Words by Nomi AbeliovichPhotos by Dan Perez Before we begin, could you tell...
DISTILLED DISCUSSION
Noa Berman-Herzberg, aka, the Serial Pickler, hosts unexpected evenings brewing in possibility. Words by Elianna Bar-El Photos by Noa Berman-Herzberg “Philosophically and metaphorically, everything that happened during Covid was a kind of fermentation,” Noa...
ZUCCHINI, DILL, AND FETA SHAKSHUKA
By Adeena Sussman Photos by Dan Perez Styling by Nurit Kariv Believed to be translated from the Tunisian word for “shaken up,” shakshuka started out as a breakfast dish for laborers, who would scoop...
SHERBET, SORBET AND SORBETTO
The cool and refreshing history of an age-old palate cleanser and dessert. Words by Nomi Abeliovich Photos by Dan Perez Styling by Nurit Kariv Come spring time, come the time for cool and refreshing...
SUNNY SUSTENANCE
One with her cookbook, Adeena Sussman’s Sababa is a way of life. Words by Meryl Fontek Photos by Dan Perez Styling by Nurit Kariv Light floods into Adeena’s living room. A palette of cool tones,...
DESERT SPIRIT
Inspired by a Tuscan mentality, Midbar winery masters the art of simplicity. Words by Meryl Fontek Photos by Dor Kedmi In 2012, Itzhik and Shelley Wolf did the unexpected. They veered away from the verdant Judean...
NORTHERN RESPITE
A gourmand’s refuge, Rutenberg restaurant brings new meaning to the concept “farm-to-table”. Words by Natalie Shafrir Photos by Dor Kedmi Turning East from the Jezreel Valley, the reddish Terra Rossa soil and cultivated green...