food(ish) stories
Jerusalem’s strange fruit
Anthony Bourdain’s Part’s Unknown
For one week a year, this aromatic lemon-like citrus becomes one of the world’s most expensive fruits.
As Israeli food garners global attention, Palestinians on back-burner
As Israelis chefs rack up glossy magazine reviews and serve to packed houses in New York, London and Paris, Palestinian chefs, who cook a closely related version of the olive oil and chickpea-heavy cuisine, are few and far between on the international dining circuit.
The restaurant at the center of the Israeli-Palestinian conflict serves great hummus
Ikermawi has served its delicious hummus since 1952, but with tensions flaring over the Old City's holy sites, the restaurant is losing its customers.
As Israel pushes to deport asylum seekers, restaurants feel the pinch
African migrants form the backbone of Tel Aviv's vibrant restaurant scene. But as Israel's campaign to deport 35,000 asylum seekers picks up steam, an unlikely alliance has formed between the restaurant owners and their embattled employees.
A history of Jerusalem in four dishes
Anthony Bourdain’s Parts Unknown
The interplay of European, Middle Eastern and Palestinian cooking make Jerusalem a pretty tasty place to visit. It is likely the only city in the Middle East where you can chase your hummus with an Eastern European bean stew.
Palestinian tehina flows from Nablus to Tel Aviv
Some call the nutty tehina paste the Israeli ketchup, but, among Israeli chefs, the Palestinian city of Nablus is known as the centuries-old king of tehina production.