Food & Recipes

Holy, which turned kosher a year ago, has a great vibe, with tables outside in the warm Tel Aviv evening, and an attractive crowd of 30-somethings drinking excellent cocktails.

These recipes come together in minutes, even if you didn’t manage to prep anything in advance. They’re simple, reliable, and delicious every time.

It is hard to say any unkind words about the food, ambiance, or kind staff at Schmearz, though the long line and the wait time for bagels at super busy times can be a minor annoyance. 

Enjoy these sweet and indulgent hanukkah recipes this year.

The Posili Parmesan pasta (NIS 74) was a show stopper. Squiggly pasta in a four-cheese sauce (goat’s cheese, mozzarella, tomme, and parmesan), topped with chopped pistachios.

For some, the scavenger hunt for an American Thanksgiving is worth the fuss

Taylor’s Port has lasted for 333 years in Portugal, remained independent, and is still family owned. Now the owners have to decide how to navigate the future, and it is not simple.

Basson may be a chef, a folklorist, and a food archaeologist, but above all, he’s someone who reminded me that the best meals aren’t written down. They’re lived. 

The concept behind De Facto is simple yet ambitious, says owner Rom Sherman. 'We wanted to create a place where guests never have to choose between a great meal and a great night out.'

'We arrived later than planned and were ravenous. This has nothing to do with the conclusion we reached after our meal that Roots must be one of the best kosher restaurants in Israel.'