Cinnamon: the bark of the covenant

By Ruth Joseph, May 7, 2009

As you taste a slice of warm apple strudel laden with lemony, cinnamon juices, sink your teeth into a cinnamon bagel, or dip your fork into a fragrant curry with pieces of cinnamon bark simmered in the spicy sauce, you are transported to a world of spice. Yet cinnamon is now considered not only a wonderful cooking ingredient but a new and intriguing healer with an ability to combat viruses while immunising against various infections.


Tips for your love life

By Bernard Josephs, April 29, 2009

Asparagus, often referred to by epicureans as “grass”, is the perfect food. It has few calories, sublime flavour, proven health benefits (including anti-cancer properties) and, according to some enthusiasts, it can even perk up your love life.

Eating it is supposed to have the most startling effect. The 17th century herbalist Nicolas Culpepper said that this innocent vegetable “stirred up lust in men and women”.


Israel's marzipan museum

By Nathan Jeffay, April 23, 2009

When Kadima party leader Tzipi Livni missed out on becoming Israel’s prime minister a few weeks ago, there was another lesser-known honour that slipped through her fingers — the chance to have her likeness shaped out of marzipan.

Israel has its own take on Madame Tussauds but, in line with the fressing culture of the Jewish state, the models are edible. Prime ministers — as well as many other well-known figures — are recreated in consumable form.


The revered onion, a multi-layered story

By Ruth Joseph, April 16, 2009

Onions are so much part of our modern culinary repertoire that it is hard to believe they are one of the oldest vegetables in existence. And as we chop yet another onion and face the tears, it is interesting to consider the theory that the Israelite slaves — who built the pyramids — were fed onions in order to give them strength. More likely, the Egyptians had discovered how to cultivate these vegetables and could therefore use them as a cheap food source.


Why Passover is the best time to go nuts

By Ruth Joseph, April 7, 2009

When the wonderful smell of macaroons wafts through my home, the almond fragrance almost symbolises Pesach baking. Throughout the centuries, Jews have sung the almond’s virtues and written poetry dedicated to its unique flavour. But its special position in Jewish culture extends far back to the times of the Bible.

In Hebrew its name is shaked, which can mean also mean watchful, industrious or vigilant. This polyvalence is resonant because in Israel, the almond tree is one of the first to flower and it symbolises God’s swift vengeance should the Children of Israel not behave.


Passover yoke lore

By Ruth Joseph, April 2, 2009

The egg is such an integral part of Pesach cookery that the process of preparing Pesach can be measured by the number of eggs used. A huge number are whisked to lighten kugels, kneidlach, chremslach, soufflés, cakes and biscuits. And the symbolism that is woven around the Pesach egg is fascinating and complicated.


How good are your kids’ school dinners?

By Denise Phillips, March 26, 2009

What are your memories of school food? Mushy peas, mashed potato with cold cuts and the ever-present portion of chips? Post Jamie Oliver’s school-dinner revolution, I went to visit eight Jewish primary schools to review what was on the menu and how well the message about eating healthy was being understood and acted upon.

Quality was uneven with some schools failing to provide what I would regard as either the right attitude or the right food for their pupils.


Kreplach: the parcels packed with history

By Ruth Joseph, March 19, 2009

Kreplach are one of those things that a lot of people think about making before abandoning the idea because it just seems like too much work. But these soft, moist parcels simmered in a rich soup or liquor are delectable when they are home-made and so different from the shop or restaurant version that it is a shame not to try them. And while you taste, you can be captivated — as I was — with the mystical reasons for eating and making kreplach.


Shabbat cholent: the ultimate slow food

By Bernard Josephs, March 12, 2009

The French have a passion for cassoulet, Lancastrians revel in hot pot and the Irish enthuse about their stew, but none of these holds a light to a hearty, steaming bowl of cholent. That, at least, is my opinion, although I accept that it can be an acquired taste.

Picky sophisticates are unlikely to appreciate its heady aroma or its thick consistency. Indeed, to get the best out of it, an appreciation of basic folk-lore food and a big appetite is required.


Israel's maverick king of the grapes

By Anthea Gerrie, March 5, 2009

He never studied wine-making, he broke all the rules about where to plant his grapes and he never had any ambition to make more than a few hundred bottles for friends and family. Yet against all the odds, Eli ben Zaken has become Israel’s most acclaimed wine-maker, with fans ranging from heads of state to our own television taster, Oz Clarke.