Chanucah oil for health nuts

By Denise Phillips, December 18, 2014

With an obligation to consume doughnuts, latkes and other deep-fried treats, Chanucah won't win prizes for the most healthy festival.

But certain oils, in small quantities, are positive for our health, and coconut oil is fast gaining a reputation for its benefits. The oil - extracted from the white pulp of the fruit - has become the oil of choice for many health conscious foodies.


Cod's gift to British cuisine

By Panikos Panayi, December 4, 2014

Fore almost 200 years there has been a link between Jews and the most important culinary delicacy of Britain - fish and chips. And I have spent the past few years trying to find out everything I can about the dish.

In the first place, some of the most important English cookbooks carried recipes referring to the Jewishness of fried fish.


It's party time!

By Fabienne Viner-Luzzato, November 30, 2014

People find canapé parties scary. They aren't - you are just cooking tiny portions of simple food. The bit that's worth spending a bit of time on is the presentation. Search out the right platters and small dishes to present your food in. It takes time but makes a great impact and definitely has a big "wow" factor relative to the time you have spent.


"Food became the enemy - it took overmy life"

By Victoria Prever, November 23, 2014

Like most of us, Lisa Roukin loves to eat.

"My world revolves around food. As a child I spent most of the time in the larder - arranging the shelves, and having a snack here and there," smiles the chef and cookery teacher.

This led to a struggle with her weight from the age of seven to 13 - when she weighed in at 180 pounds. "I weighed as much as my father.


Israel's galloping gourmet

By Victoria Prever, November 19, 2014

Yochanan Lambiase is a man on a mission.

His dream? To make kosher food gourmet - Michelin-starred Mehadrin.

"I want to turn the kosher food industry into something global, which will reach the highest levels of gastronomy."


Fancy a feast? Well, just foragein your fridge

By Victoria Prever, November 7, 2014

Ashkenazi food has its origins in practicality. Cooks with meagre provisions would transform stringy cheaper cuts of meat into tasty tenderness or feed a family on a tiny smidgeon of herring by chopping it with more frugal ingredients.


Saying it with new flours

By Victoria Prever, October 30, 2014

How many teenagers can boast of writing a cookery book?

Thirteen-year old Olivia (Liv) Daly has penned not one, but two volumes of recipes. Only a handful in the first book, but nonetheless, an impressive feat for someone of her tender years; and even more remarkable as she is on the autistic spectrum, having been diagnosed with Asperger's Syndrome.


On the trail of stuffed monkeys

By Victoria Prever, October 23, 2014

When our Eastern European forefathers disembarked at St Katherine Docks and walked up the Minories to Whitechapel, one of the first things they would have seen was the food they were used to eating back home.

"The pavement in front of Whitechapel Station was lined with Jewish food stalls," explains Maureen Kendler, lecturer on Jewish history at LSJS, JW3 and the LJCC.


Berry good news fromIsraeli pioneers

By Anthea Gerrie, October 7, 2014

British strawberries have long been the harbinger of our brief midsummer. Sadly, like summer itself, their season is short.


Yotam Ottolenghi's Corsican pie with courgette flowers

September 19, 2014

In our Rosh Hashanah magazine (JC, September 19), we published a recipe for Yotam Ottolenghi's Corsican pie.

Due to a production error part of the recipe was not printed.

It should end with the following instruction:

Bake the tart for 30 minutes until the pastry is golden and cooked on the base.
Remove from the oven and brush with a little olive oil.
Serve warm or at room temperature.