How we're bringing kosher to the foodies

By Adam Bass, February 11, 2016

Is kosher about to have a moment? We love to cook - our kitchens are stuffed with all the latest cookbooks - so why do most major supermarkets' kosher sections still sag with matzah meal, chrein and Mrs Elswood's 80s hairdo?

According to food journalist Angelica Malin, kosher food is becoming more popular in the mainstream market.


Saving the fruits too ugly for the stores

By Victoria Prever, February 4, 2016

Always worried about when we will next eat, as a race, we're not renowned for under catering.

We're not alone: UK household food waste last year was more than 12 million tonnes - shamefully topping an EU table.


The royal man who makes Barons

By Victoria Prever, January 29, 2016

Kosher wine has come a long way. The days of sweet, red kiddush wine are long gone. It is possible to fill your kiddush cup with some of the best wines in the world, including some of the top Bordeaux vintages.


Juicing is so 2015: we’re souping

By Victoria Prever, January 21, 2016

It's that time of year again. The excesses started with Chanucah and you just kept on eating. Now you want to shed that stone you lost last year - again.

With clean eating and juicing being all the rage, there are all sorts of detox plans out there, but who feels like munching on a lettuce leaf or sipping cold smoothies when it's 6 degrees and grey outside?


New faces, new food challenges for 2016

By Victoria Prever, January 1, 2016

Zest at JW3 is the only kosher restaurant in London we can be proud of.

The Sephardi-influenced menu has won critical acclaim and been nominated for not one but two Tatler restaurant awards.


Licking the plate: a year in food, 2015

By Victoria Prever, December 21, 2015

This year has been yet another exciting one for JC Food: continuing the trend that has seen Jewish food move from geek in the corner to sexy supermodel.

Jerusalem joined Tel Aviv as a foodie hotspot while diaspora Israeli chefs continued to wow diners worldwide with their melting pot of cooking styles.


Seasonal eating: Reach for the festival road map

By Victoria Prever, December 15, 2015

Seasonal eating has been a big trend in recent years. Every chef, cookery writer and food journalist worth their (smoked) salt advocates it, although according to Amelia Saltsman - author of The Seasonal Jewish Kitchen - we've been doing it for centuries.


Getting the best out of their gefilte

By Victoria Prever, December 10, 2015

Gefilte fish is a Marmite dish with image problems. Its shortcomings in the looks and flavour departments mean it would by no stretch of the imagination ever be termed "gourmet".

That was before New Yorkers Liz Alpern, Jeffrey Yoskowitz and Jackie Lilinshtein founded catering company the Gefilteria in 2012.


'Healthier' doughnuts: a possibility?

November 26, 2015

What is it?

A set of colourful silicone moulds and a fancy cutter.

What does it promise?

An easy-to-use kit way to make baked, not fried, doughnuts for a healthier treat.

What does it do?


Cooking up a storm in 2015

By Victoria Prever, November 19, 2015

Once upon a time, kitchens were simple - fridge, hob, oven, done.

Everything's changed. White goods are "intelligent" and there's a mindboggling plethora of gadgets - hot water taps with silly names, built-in coffee machines, steam ovens and even "domino" hobs.