Meat
Fedrik: Modi'in's upscale restaurant becomes kosher - restaurant review
About five years ago, with the change in the local demographic, the restaurant became kosher under the supervision of the Hevel Modi’in Rabbinate.
Is chicken breast really healthier than thigh? The surprising answer
Meatballs that disappear instantly and buns that melt the heart
In the kitchen with Henny: Lemon recipes to brighten winter
The tasty news of Israel
Taurus welcomes the sun with skewers, and much more than skewers.
Come hungry, eat, finish: Mangal in Haifa doesn’t disappoint
The heart of the place is a large, dominant grill. Not decor but a serious tool, reflected in the plates. No heavy seasoning, no distractions - the meat takes center stage.
Passador in Tel Aviv: A meat lover’s paradise - restaurant review
Passador in Tel Aviv serves nine meats, fresh sides, and unlimited drinks in a lively, well-run dining experience
Sofrito chicken meatballs with potatoes and onions
That’s what it’s like when you love.
Gaston Steakhouse at Airport City: Where meat is an art - restaurant review
For us, the standout starter was the non-meat beet tartare (that’s beet, not beef). The presentation is stunning, and the flavor matches it. My companion’s sirloin steak was a perfect medium rare.
Daddy Daily Deli: An upscale deli in Tel Aviv’s Basel Square - restaurant review
Daddy Daily Deli (est. 1979) cites New York’s Katz’s Deli as inspiration. The menu is as diverse as its clientele. Customers can purchase an assortment of meat and vegetarian options.
Bought meat and beers? The chains that decided to shake up the market
As Israelis ready for Sukkot barbecues, supermarket chains launch aggressive price battles on meat, beer, charcoal, and disposables, with data showing gaps of tens of percent.
The first kebab? 3,000-year-old meat oven discovered in Turkey
Francesca Balossi Restelli: "They put the meat inside, covered it with a baked clay lid, and cooked it for hours, even all night."
Neanderthals ate maggots from rotting meat, new research finds
Melanie Beasley, a researcher at Purdue University, stated, "Large quantities of larvae were available, they are easy to collect, and they are rich in nutrients."
Kosher or cruel? The Jewish ethical dilemma of factory-farmed meat
Growing demand for meat worldwide sparks debate about 'tza’ar ba’alei chaim' – causing needless suffering to living creatures.
