Food

Times are frugal, revisit the kugel

By Denise Phillips, November 1, 2012

In these times of austerity, Ashkenazi cooking has a head start on most. A cuisine partly with roots in the peasant food of the shtetl, it was the diet of a people living in extreme poverty and insecurity.
Countless dishes are made from inexpensive ingredients or based around a small amount of meat or fish and bulked up with cheaper grains or vegetables. Kugels are a perfect example.

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How to eat well: cold comfort in a bowl

By Ian Marber, October 25, 2012

Forget staging a barmitzvah or matchmaking a single 29-year-old, Channel 4 should have got the contenders for Jewish Mum of the Year to come up with a cold remedy. Because every family has their own remedy and they swear by it, but to date there is no proven cure for the common cold.

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Here's how to give your baking a makeover

By Victoria Prever, October 25, 2012

STYLE: Who better to accompany you into the kitchen to whip up a batch of scones than the National Trust? It’s like having your grandma patting you encouragingly on the back. The cover is as beautiful as a National Trust garden.

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The way to beat pinot grigio fatigue

By Richard Ehrlich, October 25, 2012

We don’t hear about chardonnay as much as we used to. Good. In the 1980s, chardonnay was nearly synonymous with white wine. In restaurants and bars customers would ask for “a glass of chardonnay” as if it were a single product, like Coca Cola or Heineken.

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Our Euro Kosher Meat Mission

By Lara Platman, October 25, 2012

Eight years ago, my parents, Frances and Bernard Platman, left their antique maps and lithographs stall on the Portobello Road for a gap year. “A good friend of Bernard’s passed away, which inspired us to take up the offer from a fellow market trader of a stay in his farm house in Carcassonne,” says Frances.

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Learning the art of French Cuisine at London's Cordon Bleu Institute

By Amy Goodwin, October 18, 2012

Review of Cordon Bleu one-day taster.

Expectation: The pre-course blurb lists a dazzling array of skills, including French chopping techniques, dry fish curing and sugar syrup preparation.

On Offer: Behind a period stucco facade, the ultra-modern Le Cordon Bleu School offers a one-day taster course for both beginners and experienced cooks.

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‘Like a book club — only with cake’

By Victoria Prever, October 18, 2012

Baking is sexy.

Cake-, bread- and biscuit-making is no longer bubbe’s domain. A series of whisk-wielding lovelies, headed up by Nigella Lawson and ex-model Lorraine Pasquale, have given it some serious glamour.

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Beating the French at their own game

By Richard Ehrlich, October 11, 2012

Are you sitting down? Good. Then you will not faint in horror when I tell you about someone who owned a house in south-western France and who took with her, every time she drove to stay there, cases of New Zealand sauvignon blanc.

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Hate olives? Here's the cure

By Anthea Gerrie, October 11, 2012

Olives are the marmite of fruit. There is no middle ground — either you love them or you hate them.

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How to eat well: Is fasting the key to a longer life?

By Ian Marber, October 11, 2012

Trends in nutrition and dieting come and go as quickly as those in fashion, and thanks to tweets and messages I receive online, I can get a clear idea of what people are talking about, and what’s coming soon in the world of nutrition (Twitter affords me the equivalent of a front-row seat at a Burberry show).

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