Lifestyle

One recipe for meatballs with peas in red sauce, for those who miss daycare lunches, one for fried chicken meatballs with a different and cool twist, one for oven-baked meatballs (but what oven-baked meatballs), and one for vegetarian lentil meatballs. What will make your family happiest?

We stopped by Big Fashion Glilot before a movie to see if the "Yama" restaurant could offer more than the typical mall fast food. The result was an unexpected and gastronomically flawless experience.

The trend of restaurateurs opening venues in boutique hotels is reaching new heights as top chefs and culinary groups storm the hospitality market. "An excellent restaurant is not just a service for hotel guests, it is a destination in itself," say the CEOs of Fattal.

After conquering the restaurant world and winning six Michelin stars, Chef Assaf Granit is embarking on a new culinary adventure in Paris and is presenting his next sweet project for the first time.

In the community of Shekhaniya in the Western Galilee, a creative hub offers a unique experience: from seasonal Galilean cuisine and homemade liqueurs to artisan guitar making and design workshops.

There is nothing like a hot pot of fish that fills the house with the aromas of Shabbat. This recipe by Bat-Sheva Pitusi combines juicy salmon fillets with a rich sauce of tomatoes, garlic, cilantro, chickpeas, and potatoes, resulting in a colorful, indulgent, and flavorful dish suitable for any family or festive meal.

Scrambled eggs are a breakfast staple, but they can easily become monotonous. From lemon juice to ricotta, mayonnaise, and even nachos, here are some unexpected ingredients to make your eggs fluffier, richer, and much more exciting.

Merkaz HaHummus HaAsli introduces hummus-flavored ice cream, Biga cafe chain launches a giant pancake, Shchuk restaurant serves fish sausages by Allan Talmor, Moshik Roth offers fresh truffles, Jerusalem hosts the Auto-Ochel festival, and La Tigre celebrates its 5th anniversary with a leopard-themed party. All the tastiest news of the week.

Despite the Israeli summer, the map of coffee carts continues to grow. We have collected six new and intriguing spots that are perfect for a coffee break, a meeting with friends, or supporting local businesses.

Chef Asaf Gabay’s expertise shines through at Chez Vivi, where classic French techniques meet seasonal ingredients to create simple, high-quality bistro fare.

Summer is in full swing, and this recipe is a must-have for your freezer. This homemade 'pitzutz' ice cream is creamy, indulgent, and has a perfect texture, all without the need for an ice cream maker. It takes just minutes to prepare, and the result is a crowd-pleasing dessert that the whole family will love.

Ben Shai, a popular culinary content creator, opens up about his transition from high-tech to the kitchen, his battle with perfectionism, and the social anxiety he hides from his followers.

Over the past two years, Jager has become a pilgrimage site for meat lovers. The establishment recently opened a branch in the Ramat Aviv Mall, offering an unexpectedly high culinary standard within a food court setting.

Ale Gefen, the restaurant that redefined Arab cuisine, closed nearly a decade ago. Now, chef Omar Ilwan is back with Terracotta on Highway 444, bringing his legendary dishes back to life.

If you are looking for a dessert that looks like it came out of a patisserie display case, this recipe is exactly what you need. In honor of International Cheesecake Day, get a festive recipe for a baked cheesecake with vanilla cream, pistachios, and a crispy puff pastry ring that gives it the look of a giant croissant.

The "Ha-Mexikani" chain and the "Knafei Dror" association are launching a joint initiative to encourage social courage and combat boycotts among children during the summer vacation.

Once, every trip to the USA ended with M&Ms for family and friends. Today we are in a different place - today we have everything in Israel, that is, except for the things we don't. Lilach German, a talented chef who conducts food tours in New York, shared with us 10 products that are really worth stuffing into your suitcase before flying back home. Cut out, save, purchase, devour, enjoy.

Chef Guy Peretz is investing tens of millions of shekels in two new "Salon Yevani" hospitality centers, including a huge complex at the Dead Sea that will offer a new summer menu and live performances.

After three years of operation in Park Kramim, Kiryat Anavim, 'Noa - Local Baking' has officially announced its permanent closure. The owners expressed their gratitude to the loyal customers who supported them throughout their journey.

After eating the cheapest omelet sandwich in the country for 15 shekels, we paid 42 shekels this week for an omelet sandwich in the center. But it is not just the geographical distance between the two places that explains this huge gap.

The restaurant The Shed at Dulwich took the top spot on TripAdvisor, and the phones wouldn't stop ringing - but only the journalist who "founded" it knew the truth. A lesson on the power of narrative in our new column, "The Human Algorithm."

During the launch of his food truck at the Ofer Bilu Center complex, beloved chef Israel Aharoni announced he will soon open a new restaurant in Tel Aviv's Florentin neighborhood, featuring an expanded menu and delivery services.

The siniya kebab is baked in the oven, the eggplants are prepared without frying, the challah is baked to perfection, and the dessert is rolled into bite-sized treats: this Friday meal is effortless yet incredibly rewarding.

The Biga chain is releasing a limited-edition summer package featuring a giant 500-gram pancake and three rich sauces, inspired by global social media culinary trends.

The restaurant world is evolving, and culinary schools are adapting to new realities. At the Bishulim school, students are being trained not just in cooking, but in sensory science, the psychology of eating, and media management. Chefs Maya Darin and David Sadi explain why technical skill is no longer enough.

This simple trick requires two minutes of work, but can make any summer drink more refreshing, rich, and interesting. Iced coffee, smoothies, or cocktails: the small change in the ice tray that can change the entire drinking experience.

Asaf Vered is used to intense service and precise plating, but at home he prefers a whole fish in the oven, good bread, and plenty of olive oil. In our conversation, he shares what will never enter his fridge, what mistake beginner cooks make, and how even a bun with meatballs can be a five-star dish.

Ten minutes is all you need to prepare this mega-crispy bourekas! A rich and delicious pastry, perfect for hosting or a quick, satisfying meal.

Winemaker Shiri Rosenthal, owner of the 'Blendim' boutique winery, creates unique blends inspired by intuition and a scientific background. For her, the harvest and winemaking process have become a sanctuary from life's challenges.

A veteran olive oil producer from the Galilee has achieved impressive success at the prestigious international TERRAOLIVO competition, with the global jury awarding the brand's products top marks in a blind tasting.

In a world where even a simple falafel costs nearly 30 shekels, the pasta restaurant Guido in Tel Aviv offers business lunches at prices that seem impossible. For less than 60 shekels, diners get a full appetizer, a huge plate of pasta, and a drink.

With a flagship branch operating for 26 years in Tel Aviv, and a relatively new branch in Savyon, the Moon sushi empire is expanding and opening a fourth branch in Herzliya Pituach. After all these years, Moon maintains uncompromising quality, though there is one glitch that still needs to be solved.

A new study based on data from about 50,000 participants found a link between filtered coffee and indicators of slower biological aging, while instant coffee was linked to the opposite trend. The researchers emphasize: this is an observational study that does not prove causality.

In Hopkins, Minnesota, customers queue for artisanal ice cream despite premium prices. This success reflects shifting American spending habits and a growing desire to support local businesses in an increasingly automated world.

Sometimes you discover hidden gems at the supermarket that are better and more affordable than the 'reputed' brands. We tested new vegan products from Tnuva, protein bars by Deni Avdija, and other shelf newcomers.

Comprehensive laboratory tests published by "Consumer Reports" have revealed that many cinnamon brands and spice blends exhibit abnormal levels of lead. This discovery has sparked deep concern among food safety experts and urgent calls for stricter regulatory standards.

Fish with chickpeas and charred lemon, cooked in olive oil

The Mina Tomei Asian restaurant group is launching its largest and most ambitious branch to date. The company plans to expand across Israel and take its 'Natanzon' burger brand outside of Haifa for the first time.

Following the success of Sebastian in Herzliya and Augustin Brasserie in Ra'anana, the Cafe Noir group has launched 'Augie's', a trendy wine bar. Operating four days a week, the venue offers a relaxed, youthful atmosphere in the heart of Ra'anana's high-tech district.

How do you prefer your chicken thighs — in a pan on a bed of freekeh, in the oven with sweet potatoes, roasted in a basic soy and honey sauce, or with shawarma flavors in one tray with quick mujadara? All the recipes are here, you just have to choose (and devour).