Culinary

This time: The artichoke, or kanaras, is edible and delicious. Includes a special recipe initiative in memory of Sergeant Uriel Aviad Silberman.

Baked pasta seasoned with paprika, garlic, and cumin that gets a crispy texture like Bissli.  A simple recipe with few ingredients and an addictive result that suits both children and adults.

Fattal’s FATTAL COLORS unites seven boutique hotels in Tel Aviv and Jerusalem, each with unique design and story, blending city vibes, local cuisine, and Israel’s first AI-driven campaign.

Side by side, sidewalk to sidewalk on the same street, the veteran Shemesh faces off against the successful Efendi. We visited both and came back with a knockout victory.

Cafe Cesar is a 20-year-old institution with dishes that rival top Tel Aviv restaurants. Recently moved to a stylish New York–inspired space, and well worth the drive to Rehovot.

The new Aladino restaurant at DCITY brings back the "all-you-can-eat" format with a rich meat buffet, drinks, and desserts for just NIS 149.

Chocolate Malabi with a hint of roses: A light dessert with almond milk, silan, and cocoa, ready quickly, served chilled with fruits or nuts – sweet and rich flavors.

Chef Alaa Mousa, a leading figure in Haifa’s culinary scene, continues to run the successful restaurants Lux and Crudo and has now added a younger, more casual sister concept.

A soft and spongy Sabrina cake recipe by Sigalit Segev-Egozi, featured on the Instagram page israeli_kitchen@. What more could you want?

Especially for these difficult days, three simple recipes for cheese pastries, crackers, and homemade biscotti – treats that invite your household for a tasting full of love.