Menu JTA Search
  • So you want to convert to Judaism …

    How to become a Jew is no simple matter. JTA’s Uriel Heilman has a special report on conversion in America. More ▸

  • Follow the Meat

    So we recently returned from our trip to Israel, and the question I seem to get the most often is “What was the best thing about Israel?”  And while we went on many great trips and saw tons of interesting and historic places, for me the best thing about Israel was two-fold:  first, just getting… More ▸

  • The New Basics

    When I look in my refrigerator and my pantry in Israel, I notice distinct differences between my “go-to” basics here in Israel versus what was regularly in my kitchen back home.   Some of this is intentional – I’m trying to take advantage of the bounty of fresh fruits and vegetables here, as well as Israeli… More ▸

  • Caffit, Kadosh & Kalo

    I am an unabashed fan of the dairy restaurant.  To me, the dairy restaurant has the perfect menu for any time of day – consisting of breakfast, pastas, sandwiches, salads, baked potatoes, quiches and soup – all with enough variation to not have to repeat the same item for weeks.  And if I could, I… More ▸

  • Sometimes It’s the Small Pleasures

    Many times it’s the small pleasures that really make a difference in life.  I find that same adage holds true when it comes to food. When I reflect on our recent trip to Eilat, it seems that all of the destination meals were really mediocre in nature or marred by some happen stance that rendered… More ▸

  • The Amazing Hummus Boureka

    @font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; It’s hard to describe just how many bourekas I have both seen and eaten here, in Israel. They can be found at coffee shops, mini-markets, supermarkets, in the mall, on breakfast buffets in… More ▸

  • Shabbat Take-Away

    What’s a girl to do?  It had been an unusually crazy and hectic week.  Between the start of Chanukah, latke making, the requisite Chanukah play at school to attend, chasing all over town to eat sufganiyot (okay – that wasn’t so stressful), an essay due at ulpan, work due for my day job, an American… More ▸

  • Not the Same Old Sufganiyot

    I’m certainly not the first person to write about sufganiyot in Israel during Chanukah time, and I certainly won’t be the last.  There are many stories out there delving into the reason we eat fried food during Chanukah and the origins of sufganiyot (Israeli doughnuts). And so I will not repeat those stories here –… More ▸

  • Hold the Mayo – I’ll Have Some Tehina With That

    Normal.dotm 0 0 1 787 4491 FieldWorks 37 8 5515 12.0 0 false 18 pt 18 pt 0 0 false false false /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:””; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Times New Roman”; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} As I was making the post-Thanksgiving turkey… More ▸

  • It’s Bamba, Baby!

    My kids love Bamba and Bissli.  They loved them in the states, and that love affair has not died since we arrived in Israel, where you can by lunch size packages in bulk and Bamba comes in an assortment of flavors – from chocolate filled to strawberry.  Osem, makers of all things snack-food in Israel,… More ▸