Food

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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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.

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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.

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The butchers who are cutting the mustard

By Denise Phillips, June 13, 2013

The London kosher meat trade is enjoying a boom. One catalyst has been the horse meat scandal. According to Jackie Lipowicz, chairman of the Licensed Kosher Meat Traders Association: “Customers who have become worried about their meat being adulterated have come back to the kosher shops in greater numbers.”

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When haimishe food is rice with lots of spice

By Zoe Winograd, June 6, 2013

For many of us living in the UK, Jewish cooking is all about the Ashkenazi staples — gefilte fish, cholent and chopped liver.

Yet increasingly, the more exotic Sephardi food traditions are starting to register on our horizons.

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Man in the kitchen: No more burnt offerings

By Simon Round, June 6, 2013

This first column is really not about the kitchen at all. Because at this time of the year - weather permitting - a man's thoughts turn to the great outdoors... and creating a fire to cook on.

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Farewell do's and don'ts

By Ian Marber , June 5, 2013

In this, the last of my columns, I thought it would be opportune to leave you with a few simple pointers that I hope will help you get the best from nutrition.

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Bottling up the mitzvahs

By Clarissa Hyman, May 30, 2013

‘Our allotment vegetables are delicious! That’s with a capital ‘D’! There are no chemicals, no rubbish, they just taste so different.....so delicious,” Louisa, one of the volunteers in the Mitzvahs and Marrows project, insists.

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