Friday, December 26, 2014 Tevet 4, 5775
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As trendy food trucks become a permanent part of the culinary landscape, Jewish chefs are joining in the mobile food renaissance.
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Petruce et al. puts its 7-foot wood-burning oven to exemplary use throughout its attention-grabbing menu.
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The founder of the Kohelet Foundation dishes on how he's reinventing kosher dining options for local observant Jews.
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There's more to Israeli cuisine than the usual suspects — if you know where to look.
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Ilan Ben-Zion, Inside Magazine feature
Inside's Israel correspondent goes in search of delicious alternatives to hummus and falafel.
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Richard Pawlak, Inside Magazine feature
Inside magazine's chief beverage correspondent dispenses libation information.
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