Hamutal goes strawberry picking and shows us how to can our jam like a locavore

Happy Earth Day! (Though technically yesterday, most of Israel is celebrating today.) Celebrations require desserts, we’re quite convinced, and since the citrus season is winding...

This is about the time of year where we are all just about fed up. The weather is by turns glum, stormy, angry, and generally...

Kibbeh is one of the stalwarts of Levantine cooking, and comes in as many versions as there are towns or people who make it.

Last week with our recipe for the Syrian dip muhamarra, we embarked on a perilous culinary adventure: trying to recreate authentic versions of classic Middle...

Winter cooking is often pantry cooking. When the rain is coming down at a 45° angle, the last thing most of us want to do...

With winter upon us, now is the perfect time to get cozy with a pile of books. The latest in our eco-reads book review series...

Tomatoes are still, mercifully, quite readily available. Though we hate to think about it, this won’t always be the case. In just a few short...

Slow Food has been garnering lots of attention lately, with an international convention in San Francisco in September and another in Italy just this week....

Quinoa isn’t just for Passover anymore. Revered by the Incas as sacred, quinoa looks like a grain but is actually a plant related to beets,...