Beefing up on an old favourite

By Anthea Gerrie, March 5, 2015

There can be precious few places where Jewish and Irish cuisines converge, but for both cultures, one dish is paramount. As St Patrick's Day approaches, the Irish are looking forward to a traditional festive treat Ashkenazi Jews enjoy year round - succulent salt beef, aromatic, prettily pink and unashamedly fatty.


From Skegness to London with chrein

By Anthea Gerrie, February 19, 2015

Skegness may seem an unlikely place to forge a stellar cooking career, but it's where Ben Tish made the two most important culinary connections of his life. One was with star chef Jason Atherton, who happens to be a fellow townsman, the other with his grandmother, Ada Tish.


Back to the East End for a hamishe treat

By Victoria Prever, February 5, 2015

The Rise and rise of Jewish and Israeli food is hardly news. London is littered with eateries serving haimishe and sabra-style nosh. In many north west London parks, shakshuka is a menu fixture.

However, the most recent opening is worth writing about.

Firstly, Jago restaurant sits on Hanbury Street, slap bang in the middle of the East End Jewish and in spitting distance of Brick Lane.


Experience a taste of heaven

By Victoria Prever, January 22, 2015

'It's a Jewish wine tasting - people come to eat," quips kosher caterer, Arieh Wagner, one of the co-founders of the Kosher Food and Wine Experience (KFWE).


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.