Cast your nets wide for sustainable fish

By Ruth Joseph, March 11, 2011

'Everything that has fins and scales in the waters, in the seas and the torrents, those you may eat." Leviticus 11:10


El Al aims for take-off with celebrity chef

By Nathan Jeffay, February 28, 2011

In a challenge reminiscent of Jamie's School Dinners, a celebrity chef has completely overhauled El Al's in-flight meals in an attempt to make them tastier, healthier and fresher.

Moshe Segev is one of Israel's best-known chefs with a primetime television show and two acclaimed restaurants


Why we fell for wok and (spring) roll

By Denise Phillips, February 17, 2011

What with the recent Chinese new year celebrations, a lot of people have been eating a lot of Chinese food. Jews are up there with the biggest chow mein chompers and hot-and-sour soup slurpers. And because there are no dairy ingredients in Chinese cuisine, no kashrut compromise is required when making Chinese meat dishes (once you have removed pork from the ingredients list, that is).


Love is in the air… and that means cake

By Ruth Joseph, February 11, 2011

On February 14, millions of people send cards, flowers, chocolates and other gifts to the ones they love, or hope to love. Restaurants make a special event of the day, linking love with food. But there is plenty of discussion as to whether Jews should join in the celebrations.

February 14 was named by Pope Gelasius 1, in 496 CE, as the day to commemorate the martyrdom of a priest called Valentine. But the story was based on legend, so much so, that in 1969, the Pope removed official recognition of the festival.


Cuts you will enjoy

By Tracey Fine and Georgie Tarn, February 4, 2011

It is one of the staples of many Jewish households. We love our steak, burgers, sausages, pies and of course that great Sunday tradition, salt beef on rye. But how well do you know your beef?


Creating a stir with a healthier risotto

January 27, 2011

We tend to think of risotto as a comfort food. In its traditional form it is a rich affair laced with generous amounts of butter and Parmesan. Once, when I was involved in a television programme in Tuscany, the chef was horrified that I preferred my porcini risotto without the pounds of butter and cheese.


The haimishe challah baked in Banglatown

By John Nathan, January 21, 2011

It is Friday morning and it is peak challah-buying time at Rinkoff's. Peter, who works in the legal profession, has been buying challah here for four years. He is partial to the strudel too. Next in the queue is Michelle who lives round the corner, and works as a volunteer for the area's ageing and dwindling Jewish community.

The area was once the cradle of Britain's Jewish community, with more than 150,000 Jewish immigrants. Now there are now only 2,000 or so in the East End where Rinkoff's opened 100 years ago this year. So who is buying the challah in Whitechapel these days?


Why coffee is still Israel's hottest drink

By Bernard Josephs, January 13, 2011

I admit it - I am an addict. For me a day without coffee is a day without sunshine, without energy and without the strange palpitations that an overdose of caffeine brings on.

So what if some medics say that too much of the brown stuff can raise your blood pressure, increase anxiety and make you irritable? Other experts have found that it also protects against liver cancer and type 2 diabetes and can even be used as a beauty aid against cellulite.


Camden's cool for Katz

By Anthea Gerrie, January 7, 2011

For bringing Israel's favourite egg dish, shak- shuka, to north London, we have not just chef Josh Katz to thank but his parents.

When Josh told his mother and father that instead of planning to follow them into the professions, his passion lay with food, their response was not to wring their hands but to treat him to a Cordon Bleu course.


Putting our own twist on the pretzel

By Ruth Joseph, December 29, 2010

When I was a child, my father's mother - a Holocaust survivor - used to tell me stories about the delicious pretzels she ate when she was a child growing up in a small village on Germany's eastern border. She used to watch the local baker prepare the tender, chewy bites and would describe how he gently dipped the dough in a bath of lye - a form of caustic soda - and afterwards baked it with a sprinkling of crushed rock salt and sesame seeds.