Similar to matza balls, gondi are spheres made with ground chicken bound with egg and chickpea flour, seasoned with turmeric, cumin and coriander.

French delicacies like éclairs and macarons are sharing bakery-case real estate with sponge strudels. Argentinian cookies are popping up in bakeries. Artisan bread is on the rise.

The season of gifting and eating is upon us. Celebrate with these recently published cookbooks and food memoirs, to feed your loved ones and your soul.

Food trucks in metropolises from New York to Austin offer delicious gourmet lunches to hungry kosher eaters.

Israeli chefs are importing the flavors and hospitality of their homeland to London's stuffy restaurant scene—and critics and diners are happily taking note.

“Light” is not necessarily the first word that comes to mind when considering some of Israel’s most iconic dishes. Granted, salads are a big part

Say a temporary goodbye to heavy roasts and rich root vegetables, and hello again to refreshing summertime vegetables and your grill.

Unless you have been traveling the world or living under a culinary rock in recent years, you have no doubt noticed the rise of all