Egg yolks, eggplant, yogurt and peanut butter are just some of the ingredients noted in 'The Chicken Soup Manifesto' that make for a wild variety of a very traditional dish

Speaking with the ToI Community via Zoom, the NY Times top pick talks about her collaboration with Chrissy Teigen, Palestinian influence on Israeli food, and pandemic-era cooking

Access Wednesday's Behind the Headlines webinar with Adeena Sussman and hear about her latest book, 'Sababa,' by becoming a ToI Community member today

Speaking with ToI's film writer about new, fun documentary 'Ottolenghi and the Cakes of Versailles,' master chef gives readers a taste of what's happening in his famed test kitchen

Andras Koerner, author of Jewish Book Award-winning 'Jewish Cuisine in Hungary,' uses untouched culinary traditions to explore centuries of cultural history before the Holocaust

With smaller Passover seders this virus-battered year, chefs and food writers recommend making what you like, for once. Bonus: Hear Adeena Sussman share tips on the ToI podcast

More time plus more people at home is a recipe for culinary innovation. We grill some experts, who dish up some food for thought

A dizzying array of new kinds of hummus are gracing American supermarket shelves; Israeli reactions range from acceptance to dismay

Witnessing her mother's ongoing decline, Miriam Green poured poems, recipes and anecdotes into 'The Lost Kitchen'

The Tel Aviv-based food writer Adeena Sussman earned her recipe-testing chops while living in New York, but the Carmel Market offers her ingredients and inspiration