These are very different from any rugelach I've ever tried. Many American Jews tend towards cinnamon-sprinkled, raisin-dotted rugelach with a crispy, flaky exterior. Marzipan rugelach are shamelessly rich, practically oozing a chocolate filling. The dough is still tender and somewhat flaky but certainly not crisp. A single bite of these two-inch treats nearly sent me into a sugar coma. More

We have a bunch of coffee chains in the States: Starbucks, Dunkin' Donuts, McDonald's...the list goes on. Some of these joints are known for decent coffee, others for passable sweets—none of them, however, excels at both food and beverage preparation. Which is why I was unprepared for frequent visits to Aroma Espresso Bar, which is often dubbed the "Israeli Starbucks." Not only does this place turn out tasty hot drinks, they also have a mean food menu. More

Perhaps a cucumber-dill or fennel-and-orange salad seems an odd morning choice—such hearty fare! But in Israel, chopped salads and pickled veggies are standards on the breakfast table. Other items may include: tangy, fresh cheese (and many varieties of it), crusty bread, or yogurt made from delicious milk. The butter and citrus—grapefruit, oranges, lemons—also seems to taste better in Israel. More

No trip to Israel would be complete without sampling at least a few falafel sandwiches. And since I've accumulated a fair amount of falafel experience over the years, I was excited to see if the chickpea fritters were better in their native land than here in the States. Luckily, I wasn't disappointed by several visits to Moshiko, a falafel and shawarma joint in Jerusalem. More

Many of my absolute favorite travel memories revolve around exploring the town's local marketplace. The colors and smells; the cries of bargaining salesmen and shoppers. So naturally I was drawn to Shuk Mahane Yehuda, a bustling marketplace in Jerusalem. On a Friday afternoon, the market is overrun by men, women, and children shopping for the Sabbath and feasting on delicious local delicacies. More