Food

Man in the kitchen: not burnt at the steak

By Simon Round, August 5, 2013

I know quite a few people (OK most of them men) who whenever they see steak and chips on a restaurant menu, just cannot help but order it.

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Man in the kitchen: Show a Tatin who's boss

July 26, 2013

I have a weakness for desserts. That weakness is that I’m not very good at making many of them. Like a lot of men, given the choice, I would survive on lumps of protein (although in my case I’m likely to make a hollandaise to go with my grilled salmon).

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If you can’t stand the heat, drink these

By Richard Ehrlich, July 25, 2013

During a recent family visit to New York City, the best meals I ate were my brother Henry’s slow-cooked barbecues. Henry is a master of indirect heat who cooks such unlikely items as whole chickens, short ribs and breast of lamb.

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Israel’s tastiest secrets

By Anthea Gerrie, July 25, 2013

Israel’s epicurean renaissance is hardly news to foodies. Tel Aviv is one of the world’s great dining destinations, and other Israeli cities are catching up fast.

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Man in the kitchen: kids' grub to grab me

By Simon Round, July 22, 2013

Many parents do not relish cooking for their young children, who tend to be fussy and unadventurous — and that is not a great combination for a chef.

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Butter them up nicely

By Simon Round, July 11, 2013

Perhaps for the first time in human history, the ability to cook is no longer an essential survival skill.

There are so many ready meals and takeaway options that the ability to remove a hot container from a microwave without burning your hands (not as easy as it sounds) are the only techniques you need to master.

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Cooking after Sara: the man from Mosimann’s taught me

By Michael Freedland, July 11, 2013

It was my three adult children who decided I had to do more in the kitchen but my wife Sara who influenced the idea — a year after she died.

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JW3: bringing the best of Jewish food to NW3

By Victoria Prever, July 4, 2013

Jewish diners are notoriously hard to please. So, one of the greatest challenges facing the trustees behind the JW3 community centre in relation to their new building was the catering.

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Man in the kitchen: shwarma for cheats

By Simon Round, June 27, 2013

A t some point during an alcohol-fuelled evening out with friends, a man’s thoughts inevitably turn to shwarma — the Middle Eastern version of the Turkish doner kebab, which has become ubiquitous in Israel.

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Spilling the beans on chocolate

By Victoria Prever, June 20, 2013

When you bite into your next chunky Kit Kat or bar of Green and Blacks, be thankful for Medieval Jewish foodies.
According to Rabbi Deborah Prinz, it was Jews who first brought chocolate to Europe. Her findings are now explained in a fascinating book entitled On the Chocolate Trail.

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