Supershmaltz me!

By Simon Round, June 27, 2008

Our Food editor sets out to discover what effect two weeks of eating only haimishe shtetl food has on his body

I have always enjoyed Jewish food. There is something intensely comforting about a big, fatty salt-beef sandwich slathered with mustard, a bowl of golden chicken soup with lockshen and a kneidl or two, or a fat slice of challah with chopped liver and a pickled cucumber. Comfort food does not get more comforting than this.


Why it's rise and shine for the Israeli breakfast

By Michal Levertov, June 19, 2008

The morning meal is now so fashionable that cafés are specialising.

The four 32-year-old men who sit down at Mattina, a restaurant in Tel Aviv’s picturesque Neveh-Tzedek district, on a sunny weekday morning do not hesitate much before making their choice.


Kosher — to go

By Victoria Prever, June 12, 2008

We talk to the entrepreneurs reviving the kosher-sandwich market

If you keep kosher, finding lunch or a snack on-the-go is not easy. Unless you work in a predominantly Jewish area, it is not so simple to grab a quick sandwich or salad during the working day or on a day out.

Your can eat in an approved restaurant (difficult outside certain areas), eat at home, or plan ahead and pack yourself a kosher snack. Most likely your only option would be the packed lunch.


A little cake gets big

By Jan Shure, June 5, 2008

Suddenly cupcakes, which you only used to see at your grandma’s tea parties, are in culinary fashion

You can thank — or, if your waistline is expanding, blame — Nigella for the revival of that retro teatime treat, the cupcake. After putting one on the cover of her How To Be A Domestic Goddess cookbook in 2003, she made a batch on TV, amid — naturally — much pouting and licking of spoons.


Ronen Givon and Chistian Mouysset encourage open democracy — for hummus

By Candice Krieger, May 29, 2008

Ronen Givon and his business partner Christian Mouysset, founders of food chain Hummus Bros, are used to cooking up their own variations of the chickpea snack. But after encouraging others to try their luck, they are so impressed with what they have seen — and tasted — that they have decided to serve it.


Rolls of honour: our bagels taste test

By Victoria Prever, May 29, 2008

They were once a Jewish staple. Now bagels are everywhere and available in a huge number of varieties. But which are tastiest? Victoria Prever conducts a survey

Some call it a bagel, some a beigel, but it is hard to imagine life without this doughnut shaped, chewy, boiled-bread roll. The very first bagel was supposedly produced in 1683, by a Polish Jewish baker as a tribute to the King of Austria for protecting his nation against Turkish invasion. Its shape was said to be modelled on a German riding stirrup called a “bugel”.


Karen Phillips invites the nation to dinner in a new ITV show

By Candice Krieger, May 22, 2008

Is Karen Phillips Britain’s top hostess? That is exactly what new ITV show House Guest attempts to find out.

The series, which started on Monday May 19, is searching for the nation’s best dinner-party hosts. Five people from across the UK spend five nights competing for the accolade — and a £1,000 prize. Each night, one of the hosts entertains the other four by cooking dinner. One person is then picked to stay over for the night.


Biblical portions

By Alex Kasriel, May 22, 2008

Ever wondered what our ancestors ate in ancient times?

This week, Giles Coren and Sue Perkins spent a week eating only wartime food in a new series of The Supersizers Go… on BBC2. They will also be sampling a Restoration, Regency, Victorian and a 1970s diet during this series. The pair say they were unimpressed by most of the food they were served during this series; but how would they have got on eating the food of our ancestors, by going on a biblical diet?


The dip that took over

By Judi Rose, May 16, 2008

Relatively obscure a generation ago, hummus is now a global business.



Dark day for kosher chocolate

By Dana Gloger, May 16, 2008

Britain’s foremost kashrut authority has said that it will reconsider the certification of Green & Black’s organic dark chocolate after the confectioner announced that it will now label the product as containing milk.

Although there is no change to the recipe, a recent audit revealed that traces of milk residue could be found on the manufacturing equipment used to make it, because milk chocolates were made using the same production line.

The company will now list milk as one of the ingredients on the packing of its organic dark chocolate bars.