Food

Israel's superstar TV chef

By Katherine Martinelli, August 11, 2011

At the age of only 35, Nir Zook already has three restaurants, two cookbooks, one patisserie, a magazine column, and a television show under his belt.

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Dinners for winners

By Denise Phillips, August 4, 2011

In the post-Jamie's School Dinners era, Wolfson Hillel Jewish Primary School in Southgate is a trailblazer. Head teacher Jason Marantz and his team, have made school meals a priority. With not a turkey twizzler in sight, it is an example for every school on how to operate nutritious and successful school dinners.

The project was initiated by Shirley Cohen, then bursar, in early 2008.

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A fresh look at fowl

By Georgie Tarn and Tracey Fine, August 1, 2011

Chicken is part of the bedrock of Jewish cuisine and, in fact, is the most popular meat sold at kosher butchers due to its versatility and price. What would Friday night be without chicken soup, chopped liver and a roast chicken?

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Evelyn Rose blossoms again

By Victoria Prever, July 22, 2011

Know anyone getting married this summer? Look no further for the perfect gift - the third edition of Evelyn Rose's The New Complete International Jewish Cookbook is published this month.

Dressed in (not overly practical) glamorous white and gold, it even looks the part.

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Want a hechsher? You'll have to talk to Big Brother

By Victoria Prever, July 14, 2011

The London Beth Din (KLBD) has a fearsome reputation. According to one kosher caterer, they trust no one - not even their inspectors, the shomrim. Rabbi Hillel Simon is the Beth Din's Big Brother, the man who looks over the shoulders of the shomrim and ensure kosher is kept.

To the less observant, Orthodox food laws can be intimidating.

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Dining to make a difference

By Lianne Kolirin, July 8, 2011

Raising money for charity does not have to be about climbing mountains or running marathons.

If you are not one for gruelling training and strict diets, you can still support a cause close to your heart, not to mention your stomach. Fund-raising dinner parties are all the rage, which is great news for a community big on eating and giving.

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The woman who is putting the case for Israeli wines

By Katherine Martinelli, June 30, 2011

Until recently, Israeli wine was associated with overly sweet kosher varieties and received minimal respect in the sometimes snobby world of oenophiles (aka wine lovers).

But there has been a shift in recent years - the influential Robert Parker guides now include ratings for Israeli wines, the vintages win international competitions and a wider selection is available worldwide.

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The return of blooms puts colour into your cooking

By Bernard Josephs, June 23, 2011

Chefs have been using petals and buds to enhance their kitchen creations for centuries. The Romans regularly munched on petals as part of their diet; the humble dandelion got a mention in the Old Testament as a bitter herb, and edible flowers were all the rage with upper-class Victorians.

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Feeding the four million

By Victoria Prever, June 16, 2011

If you find entertaining for more than four stressful, imagine the pressure of cooking for four million. Deb Perelman does just that every month.

New Yorker Perelman's blog, Smitten Kitchen, in which she describes her culinary life, started out as a way of sharing recipes. "I had always been a collector of recipes - the web's full of them.

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Why Annabel Karmel has come out of the kitchen

By Victoria Prever, June 10, 2011

For a woman who spends so much time around food in a professional capacity, surely the last thing Annabel Karmel wants to do when she gets home is cook.

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