Vive la cuisine française!

By Anthea Gerrie, May 28, 2015

From Manhattan to rural Provence where she is "chief tasting officer" at one of France's top ice-cream parlours, life has taken some interesting turns for bestselling author Elizabeth Bard.

Bard grew up in New York with family Seders packing 35 round the table, but found things very different in France.

"I went from a society where I was surrounded by Jewishness to one where religion is so p


Tradition bites back

By Stephen Applebaum, May 21, 2015

There used to be thousands of kosher delicatessens in the five boroughs of New York. Today, there are close to 140 Jewish delis in the whole of North America.


Bringing the Bible back to our plates

By Victoria Prever, May 21, 2015

Foraging and freekeh (an ancient grain) may be new and trendy for foodies round these parts, but both have been on Jerusalem-based chef Moshe Basson's menu for years.


How on earth did chicken soup become so trendy?

By Victoria Prever, May 14, 2015

If Bubbe was around, her eyebrows would be approaching the ceiling.Our Friday-night favourite, chicken soup, is having a moment. The simplest of foodstuffs has been reinvented as ''must-have'' dish that only elite foodies and trend-setters know about. Except now with a new name.


Deli life: We’ll have some of what they’re having

By Anthea Gerrie, May 8, 2015

It's been 35 years since When Harry Met Sally, yet it seems we are keener to have some of what she's having than ever before.

Meg Ryan's scene with the turkey sandwich elevated Katz's Deli to lifetime legend status, but until recently, the New York deli seemed destined for extinction.


Make room for the tastiest day of the year

By Victoria Prever, April 30, 2015

Gefiltefest, now a fixture in the diaries of many Jewish foodies, celebrates its sixth birthday this year with a number of changes.


California dreaming

By Victoria Prever, April 23, 2015

'Growing up in New York, I always wanted to be a Jewish cowboy," jokes Jeff Morgan, co-author, with wife, Jodie, of The Covenant Kitchen: Food and Wine for the New Jewish Table.

To date, Jeff has included professional saxophonist (leading the band at the Grand Casino in Monaco, no less), shepherd (yes, really), wine writer and winemaker to his CV, but never cowboy.


Going up in smoke, Sabra style

By Victoria Prever, April 17, 2015

Next week Israel will be celebrating Yom Ha’atzmaut — Independence Day.

We pay lip service here, but in the land of milk and honey it’s a huge day of feasting.

Janna Gur, founder and chief editor of Israel’s largest food magazine, Al Hashulchan Gastronomic monthly says the day is all about the grill.


A whole lot of bottle

By Anthea Gerrie, April 8, 2015

It may have been an unknown, struggling winery 30 years ago, but all that mattered to London philanthropist Mat Haruni is that Dalton was in the Galilee. "He was only interested in finding and promoting a business in this area, and in particular close to Israel's northern borders," says Haruni's son, Alex.


Where are the great kosher restaurants?

By Victoria Prever, March 26, 2015

Jewish and Israeli food has never been so hot. So why are London's kosher restaurants so predominantly meh? Drooling restaurant critics can't get enough of the bright, punchy Middle Eastern flavours being cooked up by Honey & Co, The Palomar, Ottolenghi and a raft of eateries staffed by graduates of his kitchens.