Interview: Annabel Karmel

By Simon Round, September 12, 2008

Her recipes and supermarket food have earned her global fame, but negative media coverage still hurts

Annabel Karmel may be the country's best-known and top-selling author on children and family food but when people attack her work, it hurts. Although she is a fixture on the best-seller lists, she has been sneered at by interviewers from more than one newspaper.

Sitting over a dish of sea bream in an Italian restaurant in London, she says she cannot understand the criticisms.


If it’s New Year, it’s apple cake... but why?

By Denise Phillips, September 4, 2008

Food is central to Jewish life, not only as nourishment, but also in a spiritual and religious sense. Many of our festivals are associated with dishes - for example, cheesecake on Shavuot, apple cake on Rosh Hashanah, and so on. But what is the source of these symbolic links and how have they evolved?

In the Torah itself, food is rarely mentioned except in the context of the dietary laws and sacrifices. However, subsequent generations of Jews have created powerful and highly symbolic food links in order to assist with the celebration of key events.


How to use chilli, and other hot tips

By Judi Rose, August 28, 2008

What, if any, is the difference between chilli powder, chilli flakes, hot paprika and cayenne pepper, and can any of these be used as a substitute for fresh chilli peppers in recipes?


How far has kosher dining really come?

By Judy Jackson, August 22, 2008

The London kosher-restaurant scene has undergone a huge change. Take a trip along the Northern Line and you could stop off at 20 kosher restaurants. In place of traditional Ashkenazi food, you'll now find Persian, Israeli and American.

There is a flower shop selling pizzas and buffets groaning with curries and stir-fries. There's Mediterranean fish and pasta, a pub that does only chicken, steaks cooked on a griddle or served with foie gras - it all sounds good. There are over 100 kosher establishments in London. Boston, in the US, has just six. We should be grateful.


How the Holy Land got a pork habit

By Jeff Yoskowitz, August 15, 2008

‘White meat' is widely sold in Israel. We report on a controversial industry

Israel is known for its culinary diversity, but one item now being stocked in trendy Tel Aviv cafés is an indicator of how far secular Israel has separated from its religious traditions. A new culinary gourmet symbol of the country's cultural capital is prosciutto - the type of air cured ham associated with Parma in Italy.


Health tips of a doctor who beat cancer

By Jan Shure, August 15, 2008

After surviving a brain tumour, David Servan-Schreiber has written a best-selling book on staying cancer-free

David Servan-Schreiber has one regret about his best-selling book, Anticancer: A New Way of Life, a guide to reducing the risk of getting cancer through diet, exercise, and spiritual and mental factors.

He wishes that the spotlight had not fallen on broccoli.


Your top nutrition queries answered

By Joan Wides, August 8, 2008

Learn whether chicken soup gets rid of colds, why you should eat breakfast and how to get your omega-3


A taste-heavy guide to a low-fat Shabbat

By Ruth Joseph, August 1, 2008

Your Friday-night dinner does not need to be laden with calories


Diets are all well and good - during the week. Between Monday and Thursday most people manage to watch the calories, but come Friday night many forget all their good intentions. So is it possible to have your Shabbat strudel and eat it?


So does ‘Jewish’ cuisine really exist?

By Denise Phillips, July 25, 2008

Is ours simply a "fusion" cuisine? We examine whether religious laws and symbolism have united an eclectic culture

Food has always been important to the Jewish people - yet there is no real, clear definition of "Jewish food". It varies enormously from country to country and within communities, and is a function of kashrut, the Shabbat laws, holiday rituals and the local food and cooking customs of the many lands in which Jews have lived. It could be said that Jewish cookery is the world's first example of fusion cuisine.


The kosher guide to turning waste into taste

By Ruth Joseph, July 18, 2008

Gordon Brown says we bin too much food. It’s easy to avoid waste