Thai ingredients are being used in a variety of restaurants to help entice the palates of customers. Today, many chefs are using flavors sourced from all over the globe to entice their guests. And between the savory taste to the ultra-fresh ingredients, it makes sense why so many chefs are eager to add Thai-inspired dishes to their menu.Read More
New food and dining trends are hitting the culinary scene, and we spoke with top restaurant professionals to get the details. They tell us about the rise in street foods, global fusion, and menus catering to the hungry vegetarians. When we sat down with a few industry experts, here’s what else they told us.Read More
By Allison Levine, Foodable Contributor
If you want to see how the people live in a city, a market is the perfect place. And, the open-air food markets in Israel, also called “Shuk” in Hebrew and “Souk” in Arabic, are the ideal places to get a glimpse into Israeli life. From fresh produce and other items, they demonstrate the diversity of ethnic cuisines that influence Israel - Sephardic, with Turkish, Moroccan, Yemenite and Persian roots, and Ashkenazi, with origins in Eastern Europe and Russia, as well as Palestinian territories, Iraq and more.
The Machane Yehuda Market in Jerusalem is one of the most famous markets in Israel. While almost all of the shop owners today are Jewish, the market was started in the 19th century by Sephardic Jews and Arab merchants who sold fruits and vegetables. There are more than 250 vendors selling fresh fruits, vegetables, baked goods, fish, meat, cheese, nuts, seeds, spices, wines, liquors, clothing, shoes, housewares, textiles and Judaica. Basically anything and everything you could want or need is available. Within the market, there are even dedicated sections– such as the Iraqi Market and Georgian Market.Read More
Asian desserts tend to be sweeter and smaller than their North American counterparts. The aim is to provide a small hit of sugar after a leisurely meal under the scorching Asian sun. For example, gulab jamun is so different from the curdled milk balls that give them a bad name in the hours-old steamer trays of Indian buffets. The ones from Asia, on the other hand, are fragrant with notes of cardamom and rose, and melt in your mouth.Read More