What we will be eating in 2015

By Victoria Prever, January 16, 2015

2014 was the year Israeli chefs showed they really had arrived in kitchens across the world. We also saw the kosher pop-up come of age.

So what's in store for the next 12 months?

JC Food asked the movers, shakers, stirrers and bakers of our food world to share their thoughts on the coming year:


How to take the no-sugar challenge

By Victoria Prever, January 8, 2015

Sugar is nutrition's public enemy number one - and the start of a new year seemed the time to reduce my family's high sugar consumption.


Meet Mr Greenand his recipe rehab regime

By Victoria Prever, January 8, 2015

As January rolls around, how many of us resolve to lose the surplus pounds we gained over Chanucah? And how many of us are again shedding weight we took off this time last year?

Someone who knows plenty about losing weight, but also as much about keeping it off, is TV chef and host, Daniel Green, who grew up in Radlett, Herts, but is now based in Minneapolis.


Chanucah oil for health nuts

By Denise Phillips, December 18, 2014

With an obligation to consume doughnuts, latkes and other deep-fried treats, Chanucah won't win prizes for the most healthy festival.

But certain oils, in small quantities, are positive for our health, and coconut oil is fast gaining a reputation for its benefits. The oil - extracted from the white pulp of the fruit - has become the oil of choice for many health conscious foodies.


Cod's gift to British cuisine

By Panikos Panayi, December 4, 2014

Fore almost 200 years there has been a link between Jews and the most important culinary delicacy of Britain - fish and chips. And I have spent the past few years trying to find out everything I can about the dish.

In the first place, some of the most important English cookbooks carried recipes referring to the Jewishness of fried fish.


It's party time!

By Fabienne Viner-Luzzato, November 30, 2014

People find canapé parties scary. They aren't - you are just cooking tiny portions of simple food. The bit that's worth spending a bit of time on is the presentation. Search out the right platters and small dishes to present your food in. It takes time but makes a great impact and definitely has a big "wow" factor relative to the time you have spent.


"Food became the enemy - it took overmy life"

By Victoria Prever, November 23, 2014

Like most of us, Lisa Roukin loves to eat.

"My world revolves around food. As a child I spent most of the time in the larder - arranging the shelves, and having a snack here and there," smiles the chef and cookery teacher.

This led to a struggle with her weight from the age of seven to 13 - when she weighed in at 180 pounds. "I weighed as much as my father.


Israel's galloping gourmet

By Victoria Prever, November 19, 2014

Yochanan Lambiase is a man on a mission.

His dream? To make kosher food gourmet - Michelin-starred Mehadrin.

"I want to turn the kosher food industry into something global, which will reach the highest levels of gastronomy."


Fancy a feast? Well, just foragein your fridge

By Victoria Prever, November 7, 2014

Ashkenazi food has its origins in practicality. Cooks with meagre provisions would transform stringy cheaper cuts of meat into tasty tenderness or feed a family on a tiny smidgeon of herring by chopping it with more frugal ingredients.


Saying it with new flours

By Victoria Prever, October 30, 2014

How many teenagers can boast of writing a cookery book?

Thirteen-year old Olivia (Liv) Daly has penned not one, but two volumes of recipes. Only a handful in the first book, but nonetheless, an impressive feat for someone of her tender years; and even more remarkable as she is on the autistic spectrum, having been diagnosed with Asperger's Syndrome.