Workers’ Meals in Photos What Is a Workers’ Restaurant in Israel? A Guide to Shopping Baladi An Interview With the CEO of Redefine Meat A New Spin on Bavarian Cream A Future With Vegan Salmon? Cooking The Many Metamorphoses of the Israeli Pashtida From the Middle Ages to the era of search engines, we delved into the collections of Asif’s culinary library to learn about the history of pashtida — and discover why it’s an Israeli favorite. Exhibition For Palestinian Construction Workers in Israel, Lunch Is a Sign of Exile and a Taste of Home Pita, fresh vegetables, and tins of food with Arabic writing are much more than a daily balanced lunch. Ghadeer Najjar Chefs at Asif Food Is a Cultural Bridge Chefs Marcus Samuelsson, Ruthie Russo, and Elazar Tamano discussed racism in the kitchen, what it’s like to introduce an audience to a cuisine that’s new to them, and more. Jeff Ong News Between Traditions and Innovation: It’s Time for Israel to Play an Important Role in Global Gastronomy We sent chefs Raz Rahav, Shiral Berger, and Shalom Albert to the Big Meet, an international foodtech conference in Sweden. Watch their fascinating panel. From the Gallery The Unsung Workers’ Restaurants of Tel Aviv Filipino kare-kare, Vietnamese pho, Chinese baozi, Sudanese kisra and Eritrean injera — these are just a few delightful dishes served at the restaurants owned by and for Tel Aviv’s foreign workers. In Liza Panellim’s Home, There’s Always Chicken Soup on the Shabbat Table A Grandmother’s Persian Recipes That Simmered Under a Blanket The Lentils That Sustained a Family as They Fled Syria Ori Menashe’s Grandmother Left a Legacy of Cooks Chef Michael Solomonov’s Brisket Has Evolved With Every Generation
