Food

Popping up at the club

By Victoria Prever, October 31, 2013

Jewish food is not cool. Kosher isn’t trendy.

And yet kosher pop-ups and supper clubs, two of the most on-trend formats, are starting to become a regular occurrence.

New York has led the way and is home to several, including long-standing kosher Brooklyn operation — The Hester — and the Pop Up Shabbat project.

And the trend is gaining momentum here.

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Man in the kitchen: A toast to shakshuka

By Simon Round, October 28, 2013

I Am not a heavy drinker but every now and then I enjoy a small glass of Pinot Grigio — for example, after my nation dramatically qualified for the World Cup in Brazil last week.

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Now we can all get a taste for truffles

By Victoria Prever and Denise Phillips, October 24, 2013

Autumn is truffle season. Not the chocolate variety — which are always in season — but the rare fungus, that grows underground within the living roots of chestnut, oak and beech trees.

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Bite sized bits: Of snack boxes, bacon and trotters

By Michael Leventhal, October 17, 2013

Healthy snacks and kosher are rarely used in the same sentence. Sarah Dembitz has launched Saviour Snacks to change that perception. Boxes of healthy treats including pepper pistachios, chilli olives, and raw cacao bars are sent out on a regular basis or as a one-off gift. Kosher, vegetarian and gluten free snack boxes are available — which can be sent nationwide.

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Man in the kitchen: Pitta to fill you with pride

By Simon Round, October 11, 2013

As you will remember, last week I demonstrated how to make the perfect hummus. What do you mean you didn’t read it? Well, ok, for those of you whose newsagent was having a family crisis or whose dogs were hungry for newsprint, here’s a quick recap.

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Find your tipple with this heavyweight

By Richard Ehrlich , October 10, 2013

“Next time, can you ask them to send a paperback?” Thus spake my wonderful postman after handing me The World Atlas of Wine, by Hugh Johnson and Jancis Robinson. And I couldn’t blame him: at 2.25kg, this volume is no joke when added to an already-full postbag.

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Plenty more feasting in the Med

By Victoria Prever, October 10, 2013

Yotam Ottolenghi’s recipe books, are the go-to books for foodies looking to put on impressive dinner parties.

The flavour-filled dishes can be relied on to wow guests with exciting new tastes and textures and dishes with exotic and excitingly unpronounceable names.

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Man in the kitchen: easy peasy hummus, not

By Simon Round, October 7, 2013

I n this country, hummus is a dip to be picked up at the supermarket and eaten with a stick of carrot or celery. In Israel, however, hummus is an obsession. The trendy hummus places have queues around the block as Israelis flock to eat the best version of this seemingly humble dip.

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Why I was afraid of the kitchen

By Michael Leventhal, October 3, 2013

Student and gourmet are words with little to connect them. Most students reputedly exist on a diet of baked beans and take-aways.

James Eder who, with brother Michael, co-founded website www.studentbeans.com was no exception.
The brothers grew up in a home where both parents loved to cook.

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Man in the kitchen: university challenge

By Simon Round, September 30, 2013

This is a big week for youngsters up and down the country as the start of the university year looms. There are challenges for everyone in their fresher year.

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