Time to get running

By Laurel Alper, April 19, 2013

The London Marathon takes place later this month and I, like millions of others, will watch in wonderment as the runners push themselves beyond normal limits to complete the 26 mile, 385 yard distance, spurred on to achieve their personal bests or raise money for their chosen charities.


Kosher bread’s new twist

By Victoria Prever, April 18, 2013

The bread revolution seems to have left the UK’s kosher bakery market behind.

In the past 10 years, artisan bakeries have sprung up all over the country offering all sorts of breads from sourdough to spelt. Israel is regularly touted as one of the trailblazers in the new fashion for handmade artisan loaves — their bakers flocking here.


How to eat well: Add more fibre to meals

By Ian Marber, April 15, 2013

Unlike other elements of the diet fibre doesn’t get mentioned so often these days. Yet it’s a vital part of a healthy eating plan and many people simply don’t get enough.


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.”


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.


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.


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.


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.


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.


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.