Food & Recipes

It is clear The Macallan still has what it takes. Looking forward to our next encounter in 20 years’ time! 

If you haven’t been there lately, not much has changed, except that “Ima,” Miriam Binyamin, has retired and her son, Yaron, now runs the place.

We left Goldy’s, but not before Yitshak had thrust a huge bag of takeaway food into our hands, which meant I had a wonderful Friday not spent in the kitchen for a change. 

It was a lovely evening. And if the proprietors can solve the personnel problem – we were told they find it very difficult to get staff – they will be doing themselves a great favor.

I’d say Danny Meyer’s dream of quality fast food, served at reasonable prices, has a solid future in Israel.

A new book by food scholar Susan Weingarten offers a glimpse into what Jews ate almost 2,000 years ago and how the food was prepared.

There are a growing number of Chabad restaurants around the globe where you will find local delicacies, as well as master chef know-how.

Here are some simple – and I mean really simple – recipes to help keep your family fed without having to over-think what to make.

Mavro means “black” in Greek. This is the most widely planted variety in Cyprus and is the workhorse grape of the island.

Full-bodied and fully family-run: As the winery nestled in the Golan Heights has grown, so has the family’s connection to it.