Food

Wines to get you in the party spirit

By Richard Ehrlich, April 11, 2013

Every year, my wife has a birthday party. Not my favourite evening of the year. For me, to paraphrase Jean-Paul Sartre very loosely: “Hell is a crowded room with lots of people.”

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Everything you could wish to know about the knish

By Ruth Joseph, April 11, 2013

Now that chametz is back on the menu my thoughts return to one of my favourite treats — the knish.

Every nation has its knish or equivalent — the Brits or Cornish love a pasty, the Spanish, empanadas while the Chinese go wild for a wonton. Sephardi Jews plump for a bureka but for Ashkenazi folk, it’s the knish.

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When the chef met the bookseller

By Anthea Gerrie, April 4, 2013

He loves to eat, but when he opened his eclectic bookshop in London’s Temple Fortune and added a little cafe, lawyer-turned-bookseller-and-restaurateur Michael Joseph never imagined it would one day become a dining destination.

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Make the most of what’s in store

By Denise Phillips, March 28, 2013

Many of you will already have cooked for two Seder nights and numerous other meals so far this Pesach, but by the time it comes to these final days, you might be in need of some inspiration.

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How to Eat Well: Is Gwyneth Paltrow right to deny her kids carbs?

By Ian Marber, March 22, 2013

I see that Gwyneth Paltrow is about to publish her third book about food. This time it’s a recipe book and, needless to say, there’s a huge amount of publicity surrounding the launch.
It is reported that Ms Paltrow limits the amount of carbohydrates that her children eat, which may seem rather drastic, especially as she goes on to say that her family is often hungry.

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A strange Seder: this one is vegan... and has bread

By Marcus Dysch, March 22, 2013

If you think preparing your kitchen for Pesach is a challenge, imagine how much more difficult the festival is for those who avoid not only chametz, but also meat, fish and all dairy products.

For vegans, a Seder plate featuring a tofu version of a lamb shank or chicken neck, is not an unfamiliar sight.

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One Seder night question answered

By Richard Ehrlich, March 14, 2013

When I was a young lad, my favourite part of the Seder meal was — I am not kidding — the karpas. In our house it was crinkly parsley (flat-leaf hadn’t appeared on the gastronomic horizon then) and I can still remember swirling it around vigorously in the salt water.

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Huge flavours from the tiniest New York kitchen

By Victoria Prever, March 14, 2013

When we last met Deb Perelman of The Smitten Kitchen — her cookery blog for which she cooks and photographs recipes from her tiny New York kitchen — she was regularly cooking (virtually of course) for four million people.

Fast-forward two years and Perelman’s audience has more than doubled, with close to 10 million salivating readers clicking on her site each month.

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How to eat well: the sticky problem of labelling

By Ian Marber, March 8, 2013

Aside from writing for august publications, a large part of my time is spent developing foods. At present I am working on a new range for a large and respected brand, which entails understanding the European Food Safety Authority (EFSA) rulings on health claims.

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The perennial appeal of oranges

By Clarissa Hyman, March 8, 2013

If the orange is the king of the citrus family, then the exotic Seville and the ravishing, marbled blood orange, all but disappeared from the shelves after their too-short season, are the golden girls, their innate attractions enhanced by the part they play in the history of this most fascinating of fruits.

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