So does ‘Jewish’ cuisine really exist?

By Denise Phillips, July 24, 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 17, 2008

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


How far has your challah travelled?

By Nathan Jeffay, July 10, 2008

It may seem local, but your Shabbat loaf may have come from Israel

No Friday-night meal is complete without an in-depth discussion about the quality of the challah. In fact, few things evoke such local pride in the Jewish community as baked goods.

But before you shower the baker round the corner with compliments, you may want to find out what, exactly, his or her role is.


How to go eco-kosher

By Ruth Joseph, July 4, 2008

Food writer Ruth Joseph explains how you can be kind to the planet as well as your guests when inviting them around for an ethical dinner

With green issues becoming ever more important in our lives, more of us are considering our surroundings, and the need to save the world’s resources and limit waste.


The new Friday fare

By Victoria Prever, June 27, 2008

British Jews are increasingly adapting traditional Friday-night recipes to suit modern times. So how do we do it — and what happens to roast chicken?

Traditionally, whether you are devoutly Orthodox, a practising Liberal, a little lapsed or even just plain traditional, Friday night is spent around the table with your family. It is the Jewish equivalent of Sunday lunch.

Surveys suggest that fewer than three in 10 UK families sit down to a meal together more than once a week. Even those meals are often eaten in front of the television.


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.


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”.