Anyone who has cooked one of Yotam Ottolenghi's recipes knows they are not 15-minute meals. The ingredients won't all be in most home cooks' pantries. Sourcing them often entails a trip to a large supermarket or specialist ethnic grocer.
With the wall-to-wall festivals now upon us, it has to be smoked salmon season. The luxury treat is a given for celebrations - how else would you end your Yom Kippur fast if not with a slice of challah topped with smoked salmon and a steaming cup of tea?
According to Lance Forman, owner of H Forman & Son, although smoked salmon is now a ubiquitous product, quality is on a downwards spiral.
Israel used to be the last place you would choose for a gourmet break. Now it's a nosh fest.
With most holidays only a week or two away, you'll want to plan your dining schedule before you hit the departure lounge. So JC Food has quizzed the foodiest Israelis we know on what's hot in the land of mahallabi and pomegranate molasses.
Unlike its Balearic siblings, Mallorca and Ibiza, Menorca isn't party central. But don't get the wrong idea - there's plenty to do at night-time on this tiny island, half the size of Hertfordshire and just 47km from end to end. Yet with 216km of coastline there are plenty of beaches.
The adult-only 160-room hotel was renovated when Barceló took over the property in 2012. It is built around an atrium in which there are two swimming pools and a restaurant in an old converted mansion. Bedrooms, all neatly modern in style, either face in or out to sea.
If Bubbe was around, her eyebrows would be approaching the ceiling.Our Friday-night favourite, chicken soup, is having a moment. The simplest of foodstuffs has been reinvented as ''must-have'' dish that only elite foodies and trend-setters know about. Except now with a new name.
Few children enjoy home-baked cheesecake and baklava with their homework, but not many have a MasterChef finalist for their mother. When I arrive at Emma Spitzer's East Finchley home, it is 4pm and her daughters - aged nine, seven, four and two - are tucking in.
Jewish and Israeli food has never been so hot. So why are London's kosher restaurants so predominantly meh? Drooling restaurant critics can't get enough of the bright, punchy Middle Eastern flavours being cooked up by Honey & Co, The Palomar, Ottolenghi and a raft of eateries staffed by graduates of his kitchens.