Food

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.

More..

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.

More..

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.

More..

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.

More..

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.

More..

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.

More..

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.

More..

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.

More..

Man in the kitchen: Another slice of life

By Simon Round, June 14, 2013

My dad was no cook. He needed precise instructions about oven temperature, pre-heating and preparation before he even attempted to bake a potato. However, in his 50s, he decided it might be a nice idea to bake a loaf of bread. This was a big jump for someone who had difficulty boiling an egg, but he duly found a recipe and baked a loaf — and it tasted quite nice.

More..

Why the best Pinot Grigio is not Italian

By Richard Ehrlich , June 13, 2013

Now that the weather seems to be warming up, it is time to confront the ugly, intractable question of Pinot Grigio. Sales of these wines have grown steadily, 8 per cent year on year according to the most recent trade figures I’ve seen. They sell as much as Chardonnay and Sauvignon Blanc, and account for around 40 per cent of the Italian wine sold in the UK.

More..