The ancient grains represent for far more than harvest and sustenance. Words by Joel HartPhotos by Dan Perez In the Galilee region of northern Israel, Arab and Jewish villages merge into one another without much...

 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...

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...

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...

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...

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,...

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...

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...

On the Hummus Route takes readers on a thoughtful journey through regional fare. Words by Nomi Abeliovich Photos by Yaron Brener and Eilon Paz Areen Abu Hmid Kurdi Every morning, Areen Abu Hmid Kurdi sets a...